Tranquille Market
1170 Tranquille Rd Kamloops BC V2B 0G7 · Restaurant - Food Service
11 inspections
- Monitoring
8 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Operator must ensure that all food contact surfaces are washed and sanitized after installation and prior to use ( insert pans for the three door cooler, interior sides of the ice machine, prep surfaces of the countertops/tables, shelving and interior surfaces of the coolers)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): chlorine test strip is expired
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): evidence of rodent activity noted in the niche ( on the wall behind the electrical panel cover; feces found on top of the insulation) holes on the wall ( 2, square shaped openings-first one underneath the three comp't sink while the second one is behind the three door cooler) must be covered/sealed to plug entry points for pests
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please read the comments under F2.2B above F2.5B- floor to wall junction behind the sink and the cooler ( and the whole length of wall from sinks to the walk in cooler) needs a baseboard trim/millwork coving to facilitate mopping of the floor of the premises
- 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Please read the comments under F3.2 below
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.1B Operator must have health approval to operate.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): no air gap or cross connection control/device for the ice bin drain and sewage pipe; floor plan submitted to EHO is incomplete ( proposed food equipment must be added to the plan, e.g., boiler, rinser sink, induction cooker, waffle maker/cooker, fully automatic cup sealer machine
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): incomplete -EHO requests to review the flow chart ( p.12 of HP-PS-9040 Jan 2024 food safety plan handout/template) to show the food handling steps of different new menu items (tapioca pearls are cooked onsite then cooled down; popping boba and jelly products are received ready-to-eat, and are required to be refrigerated after original packaging is opened)
- 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): incomplete-Ice machine was omitted from the submitted sanitation plan ( pages 6 and 8 of the HP-FS-9039 June 2023 sanitation plan hand-out/template).
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): scoop was observed sitting in dirty stagnant water at ambient temperatures-CDI
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): See F2.5 comments
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): leftover flour in batter station bin must be discarded ( bin to be emptied, then washed and sanitized prior to refilling with flour) storage shelf under the counter (front) must be organized washed and sanitized to ensure disposable food contact surfaces ( cups and/or spoons) are maintained clean pull out drawers under the S/S table must be organized and cleaned/sanitized- non food items must be kept separate from food contact surfaces ( eg, knives, tongs, etc) three compartment sink must be scrubbed clean and sanitized
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser malfunction-paper wouldn't come out, so Karandeep must fix the 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.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B Pans (7) for the hot holding case ( containers for fried chicken and fried potatoes) haven't been washed/sanitized since the closure of the Chester's operation; the interior surfaces of the microwave must be wiped clean and sanitized as well. Operator must ensure pans, racks and the microwave are washed and sanitized prior to resuming food service operation in the premises.
- F2.3B Manual dishwashing procedure 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): pans, racks, inside of microwave were filthy at time of inspection-see comments under F2.3B above
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): ice cream scoop was not washed and sanitized as per Sanitation Plan. Sanitation Plan cannot be adhered to due to lack of hot water supplied at faucets in the establishment
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
11 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): chicken tenders being displayed in the hot holding case was observed with an Int temp of 55°C ( chicken leg piece was probed /checked and observed temp was 61°) single serve (individual portions) of Dairyland dairy milker (2%) and Dairyland dairy creamer (18%) were being stored at ambient temps on the coffee counter Walk in cooler ( for washed raw chickens) , Cocal cola fridge ( raw chicken in the back), True Refrigerator for boxed draw chickens in the back were checked and observed keeping dressed chicken at safe cold temps.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): no running hot water in premises ( employee stated there was a fire in the back bldg attached to the store and it affected the hot water supply in the bldg)
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F1.7 Are foods protected from contamination?
- Observation(s): un sanitized, damaged tong being used to dispense cooked PHFs from hot hold case; Ready-to-eat cookies on the coffee counter were being displayed naked) ie not behind sneeze guard or individually wrapped to preclude contamination)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): no thermometers for the freezers; no test strip for chem. sanitizer
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): rodent droppings observed in staff washroom and the wall/ electrical panel niche beside prep table in the front
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): no sanitizer onsite; employee was using Windex original cleaner (SC Johnson) for wiping the countertop by Chester's chicken display; no hot water supplied at the tap for three comp't warewashing purposed
- F2.3B Manual dishwashing procedure 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.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Danby chest type and Frigidaire chest type freezers were checked. Observed temps were -11 and -14°C, respectively.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): no water supplied to the hand wash basin inside staff washroom No hot water supplied to the Front of the house food prep Dedicated hand wash station
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Approval and permit has been suspended due to the number and severity of Critical Violations observed during inspection
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.1B Operator must have health approval to operate.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): cooler in the back room ( in the hallway leading to the staff washroom ) were added without plan approval from EHO-the two coolers were being used to store raw chickens for the Chester fried chicken operation
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): incomplete-Part 3 was omitted, Part 2 of the plan is missing the concentration of the sanitizing chemical
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): The permit is hidden in the corner of the wall. Karandeep moved it out from its hiding place, so now it's in a conspicuous location. The permit is for Scoop ice cream ( other menu items have been discontinued since last inspection-see comments under F1.1 above)
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Written FS Plan ( NO-COOK) is not available 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Employee, Karandeep SINGH's FS1 Cert. is valid until Dec 2024. Operator, Tejbir SINGH's FS1 Cert. expired in Oct 2023.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Chicken pc on the lower shelf was checked ( observed int temp was 61°C), chicken tender on the upper shelf was also checked ( observed int temp was 58°C)
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Interview with employee on where he washes his hands reveals that the expectation for double step handwashing ( after using the washroom) requirement is not being met ( he said, he washes hands inside the washroom, then uses Hand sanitizer once he steps into the kitchen/food prep area prior to performing food handling tasks.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Flies inside premises
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- 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 did not contain adequate concentration of Chlorine and very little volume ( <1 L of prepared solution) is remaining in the bottle; no spare bottle of undiluted bleach in premises. Operator must ensure an ample supply of sanitizer is maintained onsite to allow sufficient sanitizing of food contact surfaces and frequently touched items.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): product inside hand soap dispenser in food prep area dedicated hand wash station is questionable ( poor quality soap/ soap that's been watered down, employee thinks it's hand sanitizer (?) and not foam soap)
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Observation of level of cleanliness/sanitation in frequently used utensils ( ice cream scoops, tongs for hot holding case) points to lack of compliance with written cleaning and sanitizing procedures ( Sanitation Plan)- in that frequency ( "after every use") stated on the plan is not being followed. Discussed Dipper Well Policy and alternatives with Remi and she agreed to revise Sanitation Plan to reflect what can be met operationally that will fall within acceptable Critical Limits of Sanitation Plan and Food Safety Plan.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Natrel 10% dairy creamer ( single portions) is kept at ambient temperatures ( not inside fridge and no ice cubes or ice packs in the container for the creamer)-CDI; Merco hot holding unit keeps fried foods at temperatures ≥60° C ( fried chicken was probed 30 minutes after being placed into the hot holding case- actual temp observed was 68°C)
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): food handler washed her hands without applying soap, she then proceeded to don disposable gloves prior to handling food. EHO had to remind food handler of hand washing steps that must be taken every time hands are washed.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): utensils ( tongs and ice cream scoop) after being washed were kept on the edge of the two compartment sink ( after air-drying, utensils must be stored inside the drawer to keep food contact surfaces in a sanitized condition and to protect from contamination); Tongs for fried chicken in the hot holding unit must be kept in a cleanable tray or pan ( instead of on top of counter to protect from contamination) EHO had to remind the food handler of the proper warewashing steps ( wash, rinse, sanitize, and air dry) and the expected frequency for washing and sanitizing of utensils ( after every use)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): see comment under F1.7 There was no prepared sanitizing solutions at the time of Inspection ( in a spray bottle or in a pail)-Operator must ensure ready to use sanitizing solution is prepared daily before commencing food handling activities at the store.
- F2.3B Manual dishwashing procedure 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Air drying rack with drain board must be used to allow re-usable utensils to dry before storing ( food handler stated they don't have a drying rack beside the three compartment sink). Owner/Operator must supply an air-drying rack by the dishwashing sink
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Food contact surfaces /utensils ( knife, ice cream scoops) were being stored in a drawer where they are subject to contamination ( personal effects/medicine ( Midol+ Tylenol) of employees, contaminated non-food items such as screwdriver and other tools)- CDI ( corrected during inspection)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): sanitizing solution in the 3rd compartment of 3 comp't sink was checked with chlorine test paper ( result of first test: <200 ppm, more bleach was added and a 2nd test showed 200 ppm chlorine in sol'n)
- 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): Storage cabinet beside the three compartment sink must be cleaned- trays, pans and other food contact surfaces being stored in this unit must be washed, rinsed, sanitized, and air-dried first before being stored in this 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): A drying rack ( and drain board) is required to allow air-drying of washed utensils
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Grease trap was added into the sub floor under the three- compartment sink. Floor area where excavation was made is no longer smooth and impervious to moisture ( not cleanable ). Exposed surface must be made smooth and cleanable.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Waring Big Freeze screamer mixer and Electro Freeze soft serve machine must be added to the establishment's Sanitation Plan ( soft serve machine hopper must be sanitized once every 24 hours). EHO requests to see Operator's Manual for Electro freeze machine.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
8 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): food handler was observed doing hand hygiene- he missed step #6 of the WASH YOUR HANDS! sign; Suggested to Jaspreet Singh that existing posted sign be removed and replaced by IHA issued Wash Your Hands! sign. Operator must also perform hand hygiene audits with staff to ensure prevention of food contamination
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): no test papers on site to verify sanitizer solution concentration; no thermometer for chest type freezer ( back room)
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): sign posted by three compartment sink has inaccurate information (Jaspreet doesn't know the source of sign)-Operator must replace the sign with IHA issued "Three Sink Dishwashing Method" sign; potato cutter ( for wedge fries) was found in unsanitary condition (dried up potato bits on surfaces indicate lack of routine cleaning of this equipment)
- 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): 1 ice cream scoop observed being stored at ambient temperatures inside disposable cup with water-this doesn't comply with ICE CREAM SCOOP POLICY-suggested to Jaspreet to store clean scoops inside ice cream freezer and have at least 3 scoops on hand ( 1 for ice cream without nuts, another one for ice cream with tree nuts, and a third for ice cream with peanuts)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Potato cutter backboard is constructed of raw wood ( not smooth, not cleanable) so this must be replaced with a material that is smooth and cleanable. The bottom catchment area of potato board was observed to be filthy ( dried up leftover potato bits)-this space must be modified to ensure surfaces are easily cleaned and routine cleaning schedule is maintained to prevent build up of filth.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- 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.
- F3.3B 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?
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Three employees were working the shift at the time of Inspection (Jaspreet Singh, Sukh, and Harpreet). None of the three holds a valid current FS1 certificate.
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No Sanitation Plan at time of Inspection EHO unable to verify if food contact surfaces/food storage equipment have been sanitized prior to starting illegal food service operation ( June 7th was when they started)
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Application form filled out at time of Inspection; Operator agrees to STOP serving hot pizza and not to start serving scoop ice-cream until PERMIT TO OPERATE has been given
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.1B Operator must have health approval to operate.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): written at time of Inspection ( generic cook-hold-serve plan is used)
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): written at time of Inspection -template provided by EHO