The Quilchena Hotel
6500 Merritt-Kamloops Hwy 5A Quilchena BC V0E 2R0 · Community Kitchen - Food Processing
10 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): a) All handwashing stations must be supplied with operating liquid soap dispensers. At the time of inspection one dispenser by dishwasher) had fallen off the wall and a second (by meat slicer) was not dispensing soap properly. Have dispensers repaired or replaced. b) Keep paper towels for hand washing on a dispenser or holder at all hand wash sinks. +++Correct the above items by June 3, 2019+++
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): a) All chemical (cleaners etc.) spray bottles must be labelled, at the time of inspection the spray bottles in the window at the dishwasher were not labelled. Correct right away.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) The evaporator coil in the main walk-in cooler is completely blocked up with ice. This unit must be defrosted right away so that the cooler can function properly to maintain a safe food temperature. This unit must be defrosted whenever ice build-up is evident on the unit. have repaired by December 14, 2016.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
5 infractions
- 7 - Is the premises free from a pest infestation?
- Observation(s): a) Evidence of rodent activity was noted during the inspection, the facility has rodent bait stations.
- 7.1 - The premises must be maintained free of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) At the time of inspection the kitchen staff were not able to readily locate sanitizer for the food contact surfaces in the kitchen, sanitizer was located in the waiting station. There must be sanitizer in the food preparation areas at all times so that food contact surfaces can be cleaned and sanitized regularly throughout a shift and after specific tasks (e.g. cutting raw meats etc.). b) Wipe cloth should be kept in a pail of sanitizer at prep stations and/or sanitizer spray bottles should be readily available. c) At the time of inspection orange surface cleaner was in the spray bottle marked "sanitizer" in the waiting station. Staff must fill the sanitizer bottles with the correct solutions from the chemical dispensers. d) Correct the above items right away.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) The vent hood filters require cleaning, a heavy accumulation of grease was noted in the back filter vanes.; the filters should be removed regularly, degreased and then washed. Correct by June 6, 2016. b) Clean oil/grease spills around/under the deep fryer when they happen, oil accumulating under the deep fryer at the time of inspection. Correct by June 6, 2016. c) The service/inspection stickers on the vent hood indicates that the vents and ducts were last professionally cleaned/inspected October 2013 and were due for the next cleaning/inspection in October 2014; a service should be arranged. d) The light over the deep fryer is not working; there is insufficient lighting at a high risk work station; replace the bulb or repair if required. Correct by June 6, 2016.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): a) All food service establishments are required to have a written food safety plan on site. Information regarding food safety plans is attached, complete a plan and have available on site at all times. Correct by June 6, 2016.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): a) All food service establishments are required to have a written sanitation plan on site which staff can reference regarding cleaning and sanitizing procedures. Information regarding sanitation plans is attached, complete a plan and have on site at all times. Correct by June 6, 2016.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 7 - Is the premises free from a pest infestation?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. At the time of inspection the dishwasher did not display the correct wash/rinse temperatures. The washer displayed 63 C during the wash cycle, and 38 C during the rinse cycle. The dishwasher is a "stationary rack/dual temperature" dishwasher, and as per the BCCDC gudeline for commercial dishwashers, and the manufacturers specification plate, the wash water must be a minimum of 66 C and the rinse water must be a minimum of 82 C at the manifold (prior to leaving the spray arm). The dishwasher temperature gauge should show a minimum of 66 C (wash) and 82 C Rinse). 2. At the conclusion of the rinse cycle the plate/utensil surface temperature should be a minimum of 71 C; at the time of inspection 65 C was observed. 2. Have the dishwasher temperature gauges checked/repaired to ensure reliability for monitoring of temperatures. 3. Have the hot water system/booster heater checked and/or repaired. 4. The dishwasher guidelines are attached for reference. 5. Until the dishwasher temperatures can be ensured rinse all dishes and utensils in a sanitizing sink with 200 ppm of quats sanitizer.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions