Tiger Ramen Japanese Noodle Stand
310-1210 Summit Dr Kamloops BC V2C 6M1 · Restaurant - Food Service
11 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: Mechanical dishwasher was not producing any chlorine/bleach solution. Corrective Action: Repair the dishwasher. Operator was instructed to use the two compartment sink method until the dishwasher can be fixed. F2.3C: Sanitizer solution was not at 200ppm. Corrective Action: Re-mix the sanitizer solution and ensure it is being adequately maintained.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Routine cleaning is required in the hard to reach corners. Corrective Action: Clean and sanitize underneath and around equipment.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Deep cleaning of some areas such as under cooking equipment and inside of freezers and coolers is needed overall. This should also be part of your regular cleaning schedule. • Cardboard was being observed as being reused as a liner in some cases. This is not acceptable. The operator was instructed to remove all cardboard used on surfaces as this material can create conditions that all for pathogen growth and risk cross contamination of equipment and food Corrective Actions: • Conduct a deep clean of the noted areas. Add this into your regular cleaning schedule. • Remove cardboard being used as a liner or reused for food storage that is not sealed or closed. It was also suggested that the operator use a reusable liner that meets the conditions of a surface that is smooth, easy to clean, durable, and impervious to water.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operators Foodsafe had expired and will need to be renewed. Operator will be provided information about this.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • NOTE - Cue vegetables above prep cooler in front of restaurant were at elevated temperatures. If product is to stay out of prep cooler to be used it must be used within two hours. Putting a small amount of the vegetables in shallow pan over ice can be a method to ensure cut vegetables keep cool and are used within the 2 hour period.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): • NOTE - Soup broth was being cooled at room temperature in large pots. Shallow pans or pots must be used to cool soup broth and should be placed into cooler to ensure a shortened span of cooling. If broth is cooled from lunch and then reheated for dinner, a proper quick cooling method must be in place, with a reheating method to 74 degrees Celsius, or the broth must be kept in hot holding temperatures above 60 degrees Celsius at all times.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • NOTE - Hand wash sink at front of restaurant did hot have soap and paper towel at time of inspection. Prep sink was being used for hand washing.
- 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • NOTE - Receipt of permit with sticker only displayed. Need to have full permit. Contact Interior Health for a reissuance of permit paper to post.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Sanitizer tests trips on-site have expired in 2016. Operator must replace the test strips and replace as required.
- 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): • White stand-up refrigerator on left side does not have a door handle. Operator must replace the missing door handle on the unit.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Handwash sink in kitchen was being used as a vegetable prep and wash sink at time of inspection. The sink must remain accessible for staff to wash hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Operator was unable to locate operating permit. Operating permit must be posted on-site and a replacement must be requested if unable to locate.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Noodle room was added to restaurant without plan approval. Note: prior to working on the noodle room further, you must contact City of Kamloops - Building Inspection to advise of the addition and see if they have requirements under the BC Building Code. Please contact me or have the Building department contact me once they have attended or advised what they may require. If Building Inspection has no concerns with the additional room, then I will have you finish the room to make sure surfaces are smooth, easy to clean and waterproof - surfaces are currently unfinished wood and vapour barrier. - No bare wood, wood must be finished in light coloured, smooth easy to clean surface that does not absorb water (wall such as glassboard/FRP boad can be installed). - Vapour barrier plastic is not a suitable wall finish. With respect to this room - I have provided requirements with respect to handwashing and operations.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) New room added in dining area to make noodles - no handwash station in the room. If Building Inspection has no concerns with the room, I have discussed with the operator that I will allow noodle production if the door is kept open at all times and access to the front handwash station is not impeded ie: this room to be used when no customers are in the restaurant. If any new additions are planned or change of ownership, handwash station will be required for each new preparation area.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): 1) Food preparation (noodle production) area has been constructed without submission of plans. As discussed with owner, noodle production can occur in this room without the addition of a handwash sink if the following is adhered to: a) noodles are prepared when customers are not in the restaurant and b) door must remain open so that staff have free and clear access to the handwash station at the front bar area. Note: Please contact City of Kamloops Building Department (250-828-3554) by Friday September 21st, 2018 to ensure that they are ok with the room that has been built as there may be requirements under the Building Code. Please advise me what the building department says, and if an inspection is conducted, please have the Building Inspector contact me regarding the room and requirements. If there are no concerns from City of Kamloops Building Inspection, then the surfaces in the room must be smooth, easy to clean and impervious to water as this is considered a food preparation area.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Sanitizer > 200ppm at the time of inspection. Please ensure that the bottles of sanitizer are diluted to < 200ppm. (2ml of FS Sanitizer to 1 litre of water). 2) Do not store the cooking/food preparation equipment beside the small back preparation sinks while preparing meat as there may be concerns of potential contamination by meat juice. Discussed with staff at the time of inspection. 3) Do not use wiping cloths on the preparation surfaces to prevent items from sliding around. Use the rubber matting instead as it can be cleaned and sanitized, this is in reference to the white cloths used on the preparation surfaces in the front grill area. 4) Remove/discard food storage containers and equipment that may be in disrepair - for example the juice container with the ginger, it is chipped and held together with tape. Check utensils and discard any that are worn or broken. I will stop by next week to check on the sanitizer and location of storage of utensils.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Please clean the front preparation area (where the grill and soup stocks are cooked), there is food debris and grease build up on the surfaces, for example wooden shelving against the wall). I will stop by next week to check. 2) Clean food stains off surfaces/walls and shelves and inside coolers. Longer term: 2) 6 months to replace deep freezer - lid is being held together with tape.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Please keep logs 1x daily for the rice hot holding and any soups that are held > 2 hours. EHO will review the logs next week.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Please print out a copy of the sanitation plan to keep onsite for staff to reference.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Dishwasher sanitizer was empty at the time of inspection. The bottle was filled and the dishwasher primed and sanitizer at 50ppm was provided. RESOLVED During inspection. Logs to be kept 1x daily, see below with respect to the requirements. Note: Sanitizer in bottles (quats) at adequate concentration 200ppm.
- Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Dishwasher sanitizer was empty at the time of inspection. The bottle was filled and the dishwasher primed and sanitizer at 50ppm was provided. As the bottle was empty, staff must now monitor the dishwasher daily (check with test strips) to ensure that sanitizer and soaps are being provided. I will email sanitizer logs. Please check the sanitizer levels in the dishwasher 1x daily and note the level in the logs. I will email logs with the inspection report. Please begin today and email me a copy of the logs next Thursday, October 20th to show that the logs are being maintained. 2) Locate the sanitation plan. I will email you a template for completion in the event that you cannot find the sanitation plan. Please email a copy of the original or new plan on October 20th.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Operator provided new counter top by the two compartment sink. Thank you. 1) Wall beside the stainless steel 2 compartment sink needs refinishing/resurfacing - paint has begun to peel. Ensure that this is completed w/in 1 year.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
6 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): large pot of broth found to be at 11degC (11:19am). Pot was placed in fridge after last nights shift. Soup did not get down to less than 4degC in the proper time frame. Broth not to be used - discard today. EHO to provide logs - begin logging cooling of large pots of broth to ensure that the temperature is brought down from 60degC to 20degC in 2 hours and 20degC to 4degC within 4 hours (6 hours total). EHO will follow up next week June 4th to review the cooling logs and to ensure that proper cooling procedures are being followed.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 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 the sanitizer, wiping cloths found sitting on the counter. Ensure that sanitizer is kept in a bucket with the wiping cloths. Correct today and I will follow up in person next week. Bottle of spray sanitizer at 200ppm quats (acceptable) 2) Do not store items on the meat slicer. Remove boxes from slicer and store the slicer in a manner that prevents potential contamination.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Raw meats stored above uncovered soup and items. Raw meat must be stored on the lowest shelf or separate from ready to eat food items. Move items today so that raw meat is kept separate from ready to eat foods. 2) Bottle of sanitizer must be labelled to identify contents as sanitizer. Label today, and EHO will follow up onsite next week.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Food stains noted in the coolers. Ensure all coolers are cleaned frequently to prevent buildup of food debris. Clean all units by June 4, 2015. 2) Remove all items not needed for operations of restaurant. Clutter can make it difficult to clean and sanitize and can provide harbourage for pests. Remove excess items by June 4, 2015. 3) Clean walls where food debris/stains area. June 4th, 2015. 4) Surfaces around the two compartment sink in the back have begun to chip. Must provide smooth easy to clean surface. Repair the sink - 6 months.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 14.11 - The premises must be maintained to prevent harbourage of pests.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Do not store items in the handwash sink (water jug kept in the sink) front handwash sink. Hand wash station must be kept clear and ready to use at all times.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Premises not following food safety plan: 1) food items must be cooled from 60degC - 20degC in 2 hours and from 20degC - 4degC in 4 hours. Use shallow pans, ice bath/wands to cool. Monitor the cooling of large soup batches. Logs should be kept to ensuer adequate cooling. EHO will follow up on date above to ensure items are cooled appropriately.
- 3 - Are proper cooling procedures followed?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): The knives that were stored in a wooden knife block are now being stored in a washable container.
- 1 Observation, Low Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?