The Vic Downtown Bistro
377 Victoria St Kamloops BC V2C 2A3 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Acquire chlorine test strips to monitor bleach sanitizers. Spray bottles confirmed to have 100 ppm chlorine solution,
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher gauge not accurately reflecting final rinse temperatures. Final sanitizing rinse below minimum level at dish surface. Service unit to show 180°F/82°C on gauge in final rinse. • Until dishwasher servicing has confirmed correct temperatures, utensils should be soaked in a 100 ppm chlorine bleach solution following the machines was cycle to ensure that a sanitizing step has been achieved.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • One of the deep freezers in the basement kitchen is in disrepair, with the handle and rubber seals coming off. Insulation is exposed and may physically contaminate frozen product. The broken seal is preventing the door from closing properly that may result in inconsistent or increasing temperatures. • The large display refrigerator in the bar area has variable temperatures and should be adjusted or serviced. • The fans used for comfort and to dispel heat from kitchen is located in a food preparation area and has accumulated a considerable amount of dust and dirt. It should be disassembled and cleaned thoroughly to prevent the spread of dust and dirt. • Fly strips were located in the food preparation area and should be placed in an area not directly above food or food preparation.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions