The Residence at Orchards Walk #64156
3300 Valleyview Dr Kamloops BC V2C 0B3 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Light in the walk-in fridge has some mold growth. Corrective Action: Clean and sanitize the fixture. Add to the regular sanitation schedule.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Although no pest activities were observed, several issues may allow for the entry and/or harbourage of pests: • (1) Open bags of dry goods observed inside the dry storage area. • (2) Several gaps/openings observed around plumbing fixtures (e.g., under the dishwasher and prep sink). Corrective Actions: • (1) Ensure all open bags of dry goods are stored inside food grade pest proof containers. • (2) Fill and seal any gaps/openings around plumbing fixtures.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Ice scoop found laying on the ice in the ice machine. Care should be made to not allow the handle of the ice scoop to contact the ice. It appears the wire storage device in the machine is too small for the size of the ice scoop.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sink and surface sanitizer being used for dining area etc tested 0ppm on test strips. Staff should be routinely checking sanitizer levels with the available test strips even if chemical company does services.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Premise has a cooling procedure in place , however for some items that are prepared prior to staff going home, there is no way to determine if the last time/temp requirements of the Food code cooling curve are met. Some items are put into the cooler at 70 F (21c) at closing and temperatures taken approximately 10 or more hours later. The food code states that 20c to 4c must take 4 hours or less which cannot be verified by this method.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions