Thompson Hotel - Breakfast Room
650 Victoria St Kamloops BC V2C 2B4 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink in kitchen area was not functioning. Reoccurring infraction
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator could not locate the chlorine test strips for monitoring low temp dishwasher
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Hand sink in back food area is broken. • Hand sink at the front missing paper towels
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat test strips for sanitizers to be onsite for testing. Bottle of sanitizer in front area had 0 ppm Quat All coolers to have thermometers
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All coolers to have their own thermometers
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): An additional hand sink will be required in the new bistro area/staff service and cash area of the room
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Operator has removed customer service breakfast area and constructed a staff service "bistro" concept. This was completed without plan submission or approvals. Submit a plan for record purposes. A hand sink will be required in the food area where staff dispense hot food and grill breakfast wraps, make waffles etc.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator is working on updating food safety plan to include new menu items as well as proposing to add foods such as salads, sandwiches, pre made soup from approved source. No commercial ventilation onsite for cooking with grease laden vapors. Before introducing new menu items these are to be approved by the EHO due to limited storage space, limited food preparation space, limited cooler space and limited capacity to wash and sanitize larger pieces of equipment or dishware.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Domestic cooler in breakfast kitchen not maintaining perishables at 4c or less.
- 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): Left overs of eggs, sausages to be cooled in a manner that allows them to reach 4c quickly. The domestic cooler provided is not an efficient way to cool and instead of putting warm food in bowls they should be cooled in a single layer.
- 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.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Hotel is doing taco bar service for private functions. This has not been an approved menu addition. Taco meat cannot be cooked at home and brought to the facility for the public. You do not have approval to cook onsite due to lack of commercial ventilation. Food safety plan does not include taco bar or service of food brought into the premise for parties etc.
- F1.6A All foods on the premises must be from an approved source.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide a Thermometer for Danby cooler with yogurt. Do not overfill this small cooler as they are not designed to do this or do not store yogurt when breakfast bar is not in operation.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink requires hot and cold running water. This was an issue last routine inspection as well, may need to replace this hand sink if it is not reliable.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan-templates will be sent for operator to update standard operating procedures. Operator has used food processing template so some information may be missing in the procedures.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Your sanitation plan should include instructions on sanitizer use. For example which product is to be used, where it to be used, and the concentration . It should indicate checking sanitizer concentration levels.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Need test strips for sanitizers used onsite ie. Quat strips for the sanitizer food prep and handling areas. Also using Peroxide the dining area and should have strips for those
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Only one operational cooler in the main prep area (domestic style). Temperature was exceeding 4c .
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Dishwasher is now a low temperature dishwasher. Require test strips to test chlorine sanitizer daily. Should have test strips to test the Quat sanitizer in the bottles
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan to be revised to include checking the sanitizer level of the low temperature dishwasher on a daily basis chlorine test strips will be required to do this
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Staff should have test strips available to test the concentration of sanitizer used onsite. Consult with your chemical supply company to get some and train staff in their use
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A dry store room for food used in the breakfast bar was found that had not been previously documented on the original plans. This room currently has carpet on the floor which is not conducive to adequate cleaning of the area
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Repair coving under sink area where it is falling off
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink in kitchen area had no soap in dispenser or paper towels
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?