The Salvation Army Kamloops Church and Resource Centre
344 Poplar St Kamloops BC V2B 4B8 · Restaurant - Food Service
8 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat test strips on site expired in 2021. Corrective Action: Acquire new Quat test strips for monitoring the concentration of sanitizing solution.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUAT sanitizer spray bottle @500 ppm concentration. At this concentration a potable water rinse step is required. Corrective Action: Dilute sanitizer to 200ppm and monitor concentration with test strips
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation log is not maintained Corrective Action: Record the concentration of prepared sanitizer solution, and the temperature of the final rinse cycle in the high temp dishwasher daily. Sanitation log template provided.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No sanitizer test strips available at the time of inspection. Corrective Action: • Purchase QUAT sanitizer test strips to monitor the sanitizer concentration daily. Note: probe thermometer available to check the high-temp dishwasher.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • QUAT sanitizer spray bottle @500 ppm concentration. The chemical was not diluted. CORRECTED DURING INSPECTION: • The chemical sanitizer was diluted to 200 ppm concentration. Instructions available for staff on how to properly dilute the QUAT sanitizer. Please use test strips to monitor. Note: The high-temperature mechanical dishwasher reached 72°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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No copy of the Sanitation Plan on site
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Sunfrie Canola oil, Becel soft margarine, Coffee mate coffee whitener 0g, Pumpkin pie ( Kirkland brand ) contains SHORTENING. Please get the Nutrition Facts Table for the product ( per serving) to calculate if it meets 5% restriction; Wild Roots Ancient grain and rice pancake & waffle mix 0g trans
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Zep mech. DW is malfunctioning ( dispenses less than 50 ppm Chlorine sanitizer in rinse solution) manual sanitizing will be done in the interim while machine is waiting to get repaired ( domestic strength bleach is available on site, please follow instructions provided on the poster to prepare 100 ppm chlorine bleach)
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 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.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions