Tobiano Golf
38 Holloway Dr Kamloops BC V1S 0B3 · Restaurant - Food Service
16 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Line Cooler 2 temperature measured 15.5°C. Operator reports foods have been above 4°C less than 4 hours so foods were moved to a working cooler until this unit is repaired and operating correctly. Maintenance has been called for repair.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Quat test strips are not available on site • No accurate thermometer for monitoring temperature of dishwasher rinse cycle. Corrective Actions: • Acquire quat test strips for monitoring concentration of sanitizing solution. • Acquire a waterproof digital thermometer for monitoring temperature of final rinse cycle of high temp dishwasher.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Rear hand wash station blocked by cardboard boxes. Operator moved boxes immediately.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation log not maintained. Monitor and record concentration of sanitizing solution, and temperature of final rinse cycle in dishwasher daily. Template provided.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): No one with current FoodSafe present at time of inspection. Operator to supply certificates for completed FoodSafe for chef and sous-chef.
- 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): • Additional thermometers inside are needed for the pizza prep cooler.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Chef at the time of inspection was not able to locate but stated they have a copy. Will be emailing the EHO a copy for review
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Scoop was observed stored in the sugar container. According to operator, sugar is being used in salad dressings. **Scoop handle may contain pathogens which can cross-contaminate the sugar. Corrected During Inspection: Operator removed the scoop from the sugar container. Ensure to store it in a holder or a container to prevent contamination of food.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Food residue observed on the meat-slicer. Inadequate washing and sanitizing of the meat-slicer can lead to the growth of disease-causing bacteria which can cross-contaminate food. Corrective action: • Operator cleaned and sanitized the meat slicer immediately. • Ensure to disassemble the removable parts of the meat slicer. • Clean and sanitize (e.g., QUAT @200 ppm concentration) the equipment and removable parts as per manufacturer’s instructions. • Ensure the meat slicer is cleaned and sanitized at least once every four hours and at the end of the operation if in continued use. Note: High-temperature dishwasher measured@ 73.8°C at plate level. Iodine concentration in glasswasher@ 12.5ppm. QUAT dispenser/bottles@ 200ppm.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Significant biofilm build up observed in the ice machine. Biofilm can promote the growth of bacteria that can contaminate the ice and result in consumer illness. [2] Broken sieve observed used for frying food. This may result in physical contamination of food. Corrective Action: [1] Turn off the ice machine and discontinue its use until it has been emptied, deep cleaned, and sanitized (e.g., using QUAT@ 200 ppm concentration). Ensure routine cleaning and sanitizing of the ice machine to prevent build up of biofilm. [2] CDI - Operator discarded the broken sieve. Inspect cooking equipment regularly to ensure they are in good working order.
- 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): No paper towel was observed at handwashing stations located at front of the cook line and back of the kitchen. Automatic paper towel dispenser was noted not working at these handwashing stations. Operator was instructed to use other handwashing stations for washing hands until paper towel dispensers are fixed. **Inadequate handwashing of food handlers may lead to transfer of pathogens into food, resulting in consumer illness. Corrective action: Repair the paper towel dispensers, and ensure all handwashing stations are supplied with paper towel for drying hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed the Quats sanitizer testing strips had degraded to the placement above the high temperature dishwasher unit. The strips were not working correctly and EHO measured strips should sanitizer solution was at 200ppm while the operators showed less than 200ppm. Corrective Action: • Have working quats sanitizer testing strips onsite and use to verify if strength of solution is at required concentration for sanitizing action. Ensure that the sanitizer testing strips are stored as manufacturer requires to prevent earlier degradation of testing strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 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): Observation not in compliance: • In dry storage room, one can (coconut milk mix) was observed with a large dent within the can. This dent was deep enough to lay a finger into. Cans such as this with deep dents or breaks within the seam can become contaminated with bacteria, serious risk of clostridium botulinum growth and toxin production can possibly occur. This can cause illness of botulism which is a rare but often fatal illness. It is important that inventory is checked for damage during receiving and storage. Corrected During Inspection (CDI): • This dented can was immediately removed from dry storage area. Operator was instructed to discard this food item. EHO verified that food item was discarded. Operator was also educated on the risks associated with dented cans and to ensure that staff are conducting checks of inventory when reviewing and during storage of food products. Operator acknowledged and informed he will train staff regarding this. • Some information documents will be provided to operator regarding this. Observations noted in compliance: • All food is from approved sources - Gordon Food Services supplies this facility.
- F1.6B All food on the premises must be fit for human consumption.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Not in Compliance Observation: • [1] Observed uncovered frozen fish product thawing in cooler. Food item was in deep metal tray but was uncovered. This can risk possible cross contamination risk to food item • [2] Microwave was observed with food splatter and dried food debris throughout the inside of microwave. Corrected During Inspection (CDI): • [1] Operator was instructed to cover this food item immediately. During inspection operator had covered this food item. EHO verified as corrected. Operator educated to remind staff to cover items, note all other food items during inspection were covered and protected from contamination. • [2] Operator was instructed to clean and sanitize the inside of this microwave. Operator during inspection had removed the microwave plate to clean and sanitize. Then operator wiped down inside first cleaning it and than sanitizing it. Other Observations in Compliance: • All observed chemicals including formulated spray bottles were all labelled with chemical contents to prevent improper chemical mixing or chemical cross contamination risk. • Chemical products stored away from food handling/preparation areas and food storage areas, observed during inspection on separate shelving unit. • Overall condition of facility was observed as satisfactory, floors, walls, and food contact surfaces were clean and sanitary but also observed to be in conditions meeting smooth, easy to clean, and impervious to water requirements. Operator stated that floor cleaned daily and walls regularly. • All employees had hair/chef caps to prevent hair contamination and all staff were observed with clean work clothing and shoe wear. Professional company provides laundering and sanitizing of work wear. • All lighting fixtures in facility was observed as being shatterproof lighting (LED lights) • New cleaning cloths are used for cleaning and sanitizing, Operator has supply of clean and sanitized cleaning cloths and that after being used cleaning clothes are replaced.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Accelerated hydrogen peroxide product used for food contact surfaces but no sanitizer testing strips available for use / could not be located at time of inspection. Corrective Actions: • Please have appropriate sanitizer test strips for product used, for formulating sanitizer follow manufacturers instructions. Ensure that the right concentrations are measured for solution. Contact your supplier for testing strips and concentrations.
- 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): Handwashing station near the cook line was observed to be blocked by cart at time of inspection. This a concern as this does not allow for good hand hygiene practices. Corrected During Inspection: • Operator had removed cart and provided accessibility to hand washing station. Please ensure that at all times the handwashing station is available.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator was to have this submitted but it has not been completed - Please submit this document by May 31st 2018 and have a copy kept onsite
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator was to have this submitted but it has not been completed - Please submit this document by May 31st 2018 and have a copy kept onsite
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Soup and gravy was placed for hot holding on the stove. In this situation, it is difficult to maintain the internal temperature of the food above 60°C/140°F at all times. Soup warmer is available at the facility, however, it was used as a bun warmer. Please ensure that the internal temperature of food while in hot holding is kept above 60°C/140°F at all times. Please note, the food can be reheated only once. At the time of the inspection the soup was reheated to 74°C.
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Observed on the previous inspection report as well: "Mice droppings in the downstairs area were noticed at the time of the inspection. The area needs to be cleaned and sanitized of mice droppings. Please wear personal protective equipment (PPE). All food and food packaging affected needs to be discarded. Discussed with the operator that the main point of entry for rodents is the front garage door which stays open all the time the golf course is operational. Please discuss the issue with the pest control company as to find a solution to the mice issue." Electric fly zapper is available at the bar area. Please keep it at the height most commonly associated with flies.
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): At the time of the inspection few items were noted: stained cutting boards, dried blood stains were noticeable on the surface of the stainless steel table, blood droppings on the floor of the beer cooler, etc.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): *REPEAT INFRACTION* - There was an accumulation of food debris, grease, and grime in the general and hard-to-reach areas within the food facility ( for example: tables, walls, behind the ice machine, flooring, around the deep fryer, etc.). Regularly clean and sanitize your entire premises, including (but not limited to: all food contact surfaces, all equipment (including behind and beneath the equipment), floors, walls, ceilings etc) to prevent the accumulation of food debris, as they can attract pests. - Meat slicer had an accumulation of food debris and grime at the time of inspection. Slicer needs to be cleaned and sanitized after use or every 4 hours whichever comes first. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. - There was no approved sanitizer at an acceptable concentration available for use within the kitchen area at the time of the inspection. Sanitizers must be at appropriate concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Verify concentrations with test strips. Refresh solutions as needed. Food and food contact surfaces (i.e. food packaging) need to be kept off the floor and protected from any cross-contamination (i.e raw meat drippings, mice, dust, chemicals, etc.). In compliance: Kitchen high temperature dishwasher was able to reach 74°C/165°F in a sanitizing cycle at the time of inspection. Bar glasswasher final rinse concentration was acceptable at the time of inspection. Surface sanitizer used for the front of the house, was slightly less than 200 ppm of quats. When refilling, ensure that there is enough time to mix the chemicals and water for a sufficient concentration of 200 ppm.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): All hand wash stations need to be supplied with hot and cold potable water, liquid soap, and single use paper towels at all times to facilitate proper hand washing.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Template will be provided. Please complete and forward it back to the office for an review/approval. Once reviewed/approved, please post it as a reference.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
3 infractions
- 7 - Is the premises free from a pest infestation?
- Observation(s): Mice droppings in the downstairs dry storage room were noticed at the time of the inspection.
- 7.1 - The premises must be maintained free of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): In compliance: high heat dishwashing unit was able to achieve 75.5°C measured at the plate. Back of the house had a bleach bucket for cleaning counters, tables, and for clean in place. Test strips were available on site. Out of compliance: front of the house was utilizing quaternary ammonium compound (Quats) for surface sanitizer, however the concentration was way below 200 ppm. Please adjust the concentration and train all staff on how to properly refill the bottles and check for concentration with test strips. This information should be posted prominently for all employees as part of the facility's Sanitation Plan.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Replace all burnt out lights within the facility and ensure that they have a shutter proof covers. Stairs leading into the basement need to be cleaned. Recommended to perform a deep cleaning and necessary repairs and painting at the end of the season. Outside barbeque area needs to be cleaned and sanitized if in use. If not in use, ensure it is kept in a sanitary manner.
- 7 - Is the premises free from a pest infestation?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): *REPEAT INFRACTION* Potentially hazardous foods (ie: salmon and chicken) were being defrosted at ambient temperature - CDI Do not thaw frozen foods at ambient temperature as this can allow pathogens and/or their toxins to rapidly multiply. Ensure that foods are thawed using one of the following methods: - Under cold running water - In a cooler overnight
- 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): *REPEAT INFRACTION* 1. There was an accumulation of food debris, grease, and grime in the general and hard-to-reach areas of the premise. Regularly clean and sanitize your entire premises, including (but not limited to: all food contact surfaces, all equipment (including behind and beneath the equipment), floors, walls, ceilings etc) to prevent the accumulation of food debris, as they can attract pests. 2. Meat slicer had an accumulation of food debris and grime at the time of inspection. Slicer had been used that morning and had not been cleaned since. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. 3. Wiping cloths were not being stored in a sanitizer solution at an acceptable concentration at the time of inspection. Ensure that wiping cloths are stored in a sanitizer solution (Bleach: 100 ppm; QUATS: 200 ppm) when not in use. Refresh solutions as needed. 4. There was no approved sanitizer at an acceptable concentration available for use in the bar area at the time of inspection. Sanitizers must be at the appropriate concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Verify concentrations with test strips. Refresh solutions as needed. 5. Cardboard was being used to line shelving in the main kitchen. Cardboard was soiled and had a severe accumulation of grease and grime. All surfaces must be easy-to-clean, smooth, impermeable, non-absorbent, and non-toxic. Do not use cardboard to line shelving as it attracts moisture and grease and cannot be easily cleaned. Kitchen high temperature dishwasher sanitizing rinse reached at least 72C at the time of inspection. Bar glasswasher final rinse concentration was acceptable at the time of inspection.
- 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.
- 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): Lightbulb in the walk-in cooler did not have any shatterproof coverings. Ensure that light bulbs are protected by appropriate covers and/or shields to prevent contamination of foods.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): *REPEAT INFRACTION* 1. Cutting boards had noticeable grooves and were heavily stained at the time of inspection. Replace any cutting boards that show signs of wear and tare as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods.
- 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.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Meats thawing on counter. Meats must be thawed under running water or in the cooler. Resolved at time of inspection - items moved to walk in cooler.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
2 infractions
- 11.1 - Are potentially hazardous foods stored so food is maintained below 4°C?
- Observation(s): Meat thawing in cooler found to be >4degC. Meat moved to a cooler maintaining <4degC at time of inspection. Monitor this cooler and if temperatures are found to stay above 4degC, call for service and do not put any potentially hazardous food items in the cooler until it is capable of maintaining <4degC at all times.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Wiping cloths moved to sanitizer solution during inspection. Resolved.
- Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 11.1 - Are potentially hazardous foods stored so food is maintained below 4°C?