The Stock Pot Cafe
7-970 Laval Cres Kamloops BC V2C 5P5 · Restaurant - Food Service
17 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • The cabinet cooler at the front counter had a food temperature of 10° C at the time of inspection; ice build up on the evaporator unit may be the result. Do not store any foods requiring refrigeration in this cooler (e.g. remove pickled products). produce storage is ok. Correct right away.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): At the time of inspection the temperature of the front counter make-table cooler was 6-7 C; temperature must be maintained at 4 C or colder. Adjust the unit. Check cooler temperatures daily.
- 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): Corrected at the time of inspection. Reviewed the cooling monitoring procedure with the operator and staff member at the time of inspection. Monitor food cooling temperatures as per the posted food safety chart
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A written sanitation plan/cleaning schedule needs to be developed for the facility and posted for staff review. information regarding sanitation plans is attached.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): a) At the time of inspection the hot holding units for the soups were recorded at 54 C to 56 C; all hot held foods must be maintained at a temperature of 60 C or higher to prevent any bacterial growth, Have staff monitor temperatures daily. Adjust the hot holding right away.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): a) A written sanitation plan is still required; information and a template have been attached with this report. Please complete the sanitation plan and advise Interior Health (250-851-7349) when completed.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) Do not dilute the quats (pink) sanitizer after it has been dispensed from the chemical dispenser, the dispenser mixes the sanitizer to the correct concentration; diluting further with water reduces the concentration to an inadequate level. b) The cook line staff should also maintain a pail of sanitizer in their work area for their wipe cloths. c) A spray bottle of sanitizer should also be kept in the cook line area. d) Please correct the above 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.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1. The food safety plans for this facility have not been submitted. Information regarding food safety plans has been left with the operator and the plans must be completed as required by legislation. Complete by February 8, 2016. 2. Advise Interior Health when the plan is completed.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1. The sanitation plan for this facility has not been submitted. Information regarding sanitation plans has been left with the operator and the plan must be completed as required by legislation. Complete by February 8, 2016. 2. Advise Interior Health when the plan is completed.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. At the time of inspection the triple glass door cooler (Coldstream) was 11° C (both air and food temperatures). Food temperatures must be 4° C or less. 2. At the time of inspection the cabinet cooler (make-table) across from the grill was 10° C (both air and food temperatures). Food temperatures must be 4° C or less. 3. Check the temperatures of the above coolers throughout the day, and reset/correct the temperature setting so that the required temperature of 4° C is maintained. Do not check/reset during any defrost cycle that the unit(s) may be going through (eastablish if unit has auto defrost and the time(s) defrost occurs). 5. Staff to check temperatures daily. 6. Frozen foods are thawed in the coolers. 7. Complete the above by May 13, 2015.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Wiping cloths must be kept in a bucket of sanitizing solution until used., and/or sanitizing solution should be kept in a spray bottle(s) for sanitizing food surfaces and equipment. 2. The dishwasher wash cycle temperature was 67° C, the final rinse temperature was 84° C (74° C at the dish). Check the machine temperatures daily and ensure that they match the required minimum temperatures set on the machines spec plate. 3. Complete the above right away.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1. Review the attached information regarding the required food safety plans, complete the generic forms/plans or develop your own plan. Complete by June 16, 2015 2. Advise Interior health when the plan is completed.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1. Review the attached information regarding the required sanitation plan, complete the generic forms/plans or develop your own plan. Complete by June 16, 2015 2. Advise Interior health when the plan is completed.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions