The Pond
6231 Barnhartvale Rd Kamloops BC V2C 6V6 · Restaurant - Food Service
12 inspections
- Monitoring
2 infractions
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Towels used under dish drying racks and to dry hands. These can harbour microorganisms and are a contamination risk. Corrective Actions: Remove fabric towels from the kitchen. Dish racks can be placed on a catch tray that is smooth, impervious and cleanable. Hands should be dried with disposable paper towel.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs for units not equipped with recording thermometers are not maintained. Keep a daily temperature record for all coolers and freezers that are not connected to your digital recording system.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Many fridges and coolers did not have thermometers. Operator has already ordered new ones and expects them to arrive this week. Alternative styles of thermometers discussed. Confirm once new thermometers are in place.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer spray bottle measured >300ppm. Solution was diluted to 200ppm and appropriate sanitizer concentration discussed with operators.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths observed stored on worktop. A bucket of sanitizing solution was prepared and cloths moved to buckets.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs are not maintained. Corrective Action: Monitor and record temperature for all cooling and hot holding units daily. Template provided.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation logs are not maintained. Corrective Action: Monitor and record sanitizer concentrations and dishwasher temperature daily. Template provided.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Several coolers/freezers were missing thermometers. Corrective Action: • Ensure all coolers are equipped with accurate thermometers.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • REPEAT INFRACTION: The sanitizer solution was too strong. Chlorine concentration must not exceed 200 ppm as there is risk of chemical contamination. Ensure that the correct bleach to water ratio is used (1/2 teaspoon per liter of water). Use test strips to verify.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature logs must be maintained. Please email the log for the next 2 weeks to the EHO for review.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Sanitation logs must be maintained. Please email the log for the next 2 weeks to the EHO for review.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Expired chlorine sanitizer test strips. Corrective Action: • Purchase new chlorine test strips to monitor the concentration of the sanitizer spray bottle.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): REPEAT INFRACTION: • (1) Dead mouse observed in a live trap behind the upright cooler. • (2) Rodent droppings and signs of nesting observed next to the grease trap and behind the upright cooler. • (3) Gaps observed around the plumbing fixture behind the noted upright cooler. ***Rodents carry disease causing bacteria and viruses and additional efforts must be made to eliminate them from the facility. Corrective Actions: • (1) Discard the noted mouse in a sanitary manner (i.e., using personal protective equipment such as gloves). Deep clean and sanitize the region where the mouse was observed. • (2) Clean and sanitize all areas where rodent droppings were observed. Monitor for new activities. • (3) Fill and seal the gaps around the plumbing fixtures behind the upright cooler. As this has been a ongoing concern, a professional pest control company is recommended. Food debris must not be left on the floor/counters after the facility closes at night. All items must be at ≥6 inches above the floor. Dry goods and utensils must be stored inside pest proof containers at the end of the day. Live traps may be used inside the kitchen and rodenticide may be used outside of the facility.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Chlorine sanitizer spray bottle was not diluted (i.e., above the threshold of the test strip). CORRECTED DURING INSPECTION: • The EHO diluted the solution to reached a concentration of 100 ppm. Please ensure staff only add 1/2 teaspoon of bleach per bottle of water. A hand out was provided to the staff at the time of inspection. Note: High temperature mechanical dishwasher reached 71°C on the plate surface in the final rinse cycle.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • The paper towel dispenser at the handwashing station was empty at the time of inspection. Rags were used to dry hands. CORRECTED DURING INSPECTION: • Staff re-filled the paper towel dispenser and educated on the importance of using single-service towels for hand drying as opposed to a communal towel. Cloth towels can harbour bacteria and viruses.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of rodent activity in electrical room and in cabinet under hand sink
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Food permit was not posted for public viewing.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The test strips that were onsite are meant for swimming pools and concentration does not have a high enough limit for use in restaurants. Purchase test strips that will measure to at least 200 ppm chlorine to be able to test your sanitizer solution. Probe thermometer required to measure food temperatures Each cooler to have a thermometer in place
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Staff was using designated hand sink for food prep purposes Keep prep table far enough away to allow easy access to sink at all times Discussed the need for additional hand sinks in future planned renovations
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature records are being maintained.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler #1 not operating to required temperature. Turkey deli meat found to be 12c. Other prepared meat temps 8c. Do not use this cooler for perishables until it can maintain food at 4c or less
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Staff at time of inspection did not have an established cooling procedure for foods made in advance or cooling of leftovers. No monitoring of food temperatures occurring, no probe thermometer available to ensure food cooling meets the National food code cooling requirements.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Could not locate chlorine test strips? Must have strips available onsite to ensure sanitizer levels are sufficient in the 3rd compartment sink since you are hand washing dishware. Must also have a probe thermometer to accurately test food temperatures during cooking, cooling, reheating and hot holding.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Lack of hand soap at the designated hand sink Employee brought bottle of dish soap to put at hand sink for time being
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Staff on duty could not show proof of food safe certification. All staff with foodsafe level 1 certificates that have no expiry date must recertify in food safe or take foodsafe level 1 again. Owner/ operator must also be certified with a valid certificate
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Bottles of chemical and other liquids require labelling to avoid accidental contamination
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Remove cloth towels from shelving on which you store glass ware .
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Designated hand sink lacked liquid soap and paper towels
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Upright cooler near handsink was found to have a temperature of 7c. Operator turned it to a colder setting during inspection. Monitor this to ensure 4c or less if this cooler is to be used for perishable food storage. 2 door prep cooler 4c Sandwich cooler 4c
- 10 - Are foods from approved sources?
- Observation(s): Farm eggs found in food cooler in the preparation area. Discussed with operator any food items found within the food premise is deemed for sale to the public. They clarified that eggs were for personal use. Advised they may purchase another cooler and place somewhere other than the food premise for the storage of personal food items such as farm eggs.
- 10.1 - All foods on the premises must be from an approved source.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Discussed the operator the importance of writing the temperature value on the log sheet rather than just a signature. If the temperature does not meet critical limits, then the operator should take action to ensure it is corrected.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions