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Tongdak Korean Chicken

104-340 Victoria St Kamloops BC V2C 2A5 · Restaurant - Food Service

5 inspections

  1. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • Update Food safety training certification
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Cooler at front of restaurant had internal temperature of jar of pickles at 10.6°C. Internal temperature of sauce taken in bottom drawer observed to be 7.8°C. Thermometers placed in cooler and on top all correlated with the elevated temperatures as well. Operator to have technician come in to service cooler. All coolers must hold food at an internal temperature of 4°C or colder. Weather striping was missing from the side of the cooler door. • Walk in cooler in back of restaurant also reading elevated temperatures. Internal thermometer of sauce read to be 6.1°C. Operator to have technician come in to service cooler. • Fried chicken observed sitting/cooling on counter. Chicken was observed to be 20.8°C using a probe thermometer. Chicken must be put into a working cooler to ensure safe temperature holding. Chicken is not to sit on counter as a storage method.
      • 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): • Chicken observed cooling on try in kitchen and at front of restaurant. Internal probe thermometer read 20.8°C for chicken. Fried chicken that is cooling must not be done at room temperature for long periods of time.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Hand wash sink in the front of restaurant had hose attached to ice machine. Hand wash sink in the front of the store is to be used for handwashing only and available at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Probe thermometer suitable for checking small cuts of chicken to be acquired for monitoring cooking temperature
  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooked food products measured at 8C using probe thermometer in prep cooler located in front of house. Observed overfilled compartments in prep cooler. CORRECTIVE ACTION: Do not overfill compartments in prep cooler and keep top of prep cooler closed as much as possible to ensure 4C is maintained.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution in spray bottle used for food contact surfaces measured at 0ppm chlorine. CORRECTIVE ACTION: Make sanitizing solution containing at least 100ppm chlorine every morning to sanitize food contact surfaces. Verify concentration with test strips.
      • 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): Observed scoops inside containers of flour CORRECTIVE ACTION: Store scoops outside of flour containers and keep lids closed as much as possible.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.