Trish's Country Kitchen Restaurant
1A-5270 Auto Rd SE Salmon Arm BC V1E 1X3 · Restaurant - Food Service
11 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Upright 2 door cooler was at 7C. The operator turned T down and will monitor it to ensure below 4C/40F.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - prep cooler has not been working for past several years (cabinet not used), but top continues to be used for low risk foods - exhaust hood is due for professional cleaning
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Please ensure food permit is publicly posted. If you lost it than please contact office at 250-833-4106 to obtain a new one.
- F3.5 Are the FOODSAFE training requirements being met?
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - upright cooler at 9C (your thermometer was inaccurate) - prep cooler was empty because its not working, repair or replace -
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): As above, the coolers were not working and are essential.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - no paper towels - contained potatoes
- F2.7C Handwashing station must be supplied with single-service product for drying 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): Please locate permit, affix annual decal, and post publicly.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
10 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Top of prep table measured approximately 15.5°C This unit does not have a lid that closes to help keep the cool air in. The top of this unit should only be used for keeping foods in for a short period of time. After being at a temperature of >4°C for 2 hours the foods must be discarded. The top of this unit must not be used for storing potentially hazardous foods for longer than 2 hours. Cut tomatoes were moved to another cooler.
- 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): Large 'ball' of frozen soup in the hot holding unit. Items should be thawed in the cooler prior to placing in hot holding unit. If this is not possible, they should be heated to 74°C as quickly as possible on the stove top prior to placing in hot holding. If you continue to do your soups this way you must take temperatures to ensure it has reached 74°C within 2 hours.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Owner and staff rinsing hands in a bucket of soap and water and then drying them with a cloth towel for handwashing. Staff dropped hand drying towel on the floor and hung it back up to be used again. Hands must be washed using warm, running water and dried with single use, disposable paper towel. ***This has been noted and discussed on previous inspections***
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips and bleach spray bottle way too strong.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach spray bottle is too strong. Sanitizer concentrations must be verified with test strips. ***This is a repeat infraction*** High temperature dishwasher reaching acceptable sanitizing temperature.
- 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. The wooden knife holder is very worn and has food debris on it. Knives should be stored in a sanitary fashion - consider using a magnetic knife rack. 2. The potato cutter was dirty. Ensure this is cleaned and sanitized within 2 hours of using it so it is ready to use if you run out of fries. 3. Meat slicer appeared clean on top but had food debris on the bottom of the blade - ensure this is thoroughly cleaned and sanitized after each use.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Need liquid hand soap and paper towel installed at both hand sinks.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan ***This is a REPEAT infraction*** Do a food safety plan for a chilli, hamburger and a no cook item (salad). This must be completed and forwarded to me by March 31, 2020 Template attached to email
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- 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): No sanitation plan ***This is a REPEAT infraction*** Sanitation plan must be completed and forwarded to me by March 31, 2020 Template attached to email
- 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): Owner and staff member working do not have current FoodSafe ***This is a REPEAT infraction*** FoodSafe must be completed by March 31, 2020
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Raw ground beef and bacon stored above ready to eat sandwich meat. All ready to eat foods must be stored above any raw meats to prevent accidental cross contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips Probe thermometer available.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety plan. Please complete a Food Safety plan by Jan. 31/19 and forward to me for review.
- 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): No Sanitation plan. Please complete a Sanitation plan by Jan. 31/19 and forward to me for review.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Owner does not have up to date FoodSafe. There must always be at least one person in the kitchen at all times that has FoodSafe. Ensure FoodSafe is completed by Jan. 31/19. Forward your certification to me when you receive it.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) Observed a broken thermometer in a freezer in the back storage room. Please replace this thermometer with an accurate thermometer to monitor the temperature of the freezer. 2) Creamers for coffee were observed at ~18 °C. The creamers were immediately put back into the refrigerator at the time of inspection since they are a low risk item. Please ensure that creamers are kept at 4 °C or below by storing them on ice or in the refrigerator when it is not busy. The maximum time these creamers may be unrefrigerated is 2 hours. Suggested to the operator that less creamers be displayed at one time to reduce the number that have to be discarded after 2 hours.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Observed a container of mixed detergent and bleach being used to clean and sanitize food contact surfaces. Since this mixture is not being rinsed off when cleaning, the surfactants in the soap will leave a residue on the surfaces that may contaminate food products being prepared on the surface. A 200 ppm bleach solution without a detergent will not leave this filmy residue on the surface of food contact surfaces when left to air dry. Also, some detergents contain acids or ammonia which shouldn’t be mixed with bleach because they can create toxic gases. Please use chlorine test strips to monitor the concentration of the bleach solution.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1) Observed a hand sink in the kitchen that was not functioning at the time of inspection. The hand sink was leaking from one of the pipes, so the operator had turned off the incoming water valve to save water. The two-compartment sink in the kitchen was being used as an alternative handwashing station. One compartment of the 2-compartment sink was designated for handwashing only and no food preparation was occurring in it at the time of inspection. This 2-compartment sink is designed to be used for warewashing or for food preparation and when used for handwashing, it has the potential to splash contaminated water onto food being prepared in the other compartment of the sink. Please ensure that the the hand sink in the kitchen is functioning for the follow-up inspection. 2) Observed paper towel being stored on the counter above the sink without being in a dispenser. Please install a dispenser that allows employees to access paper towel without having to handle the entire roll and prevents the roll from being dropped into a contaminated area.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available at the time of inspection. Please have this available to review for the follow up inspection.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not available at the time of inspection. Please have this available to review for the follow up inspection.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Improper cooling method was observed at the time of inspection - unassisted cooling of 4L pail of soup in room, stacking of cooling food products, abundance of cooling products (and overcrowding) in glass door cooler resulting in elevated cooler temperatures and impact on temperatures of cold products in storage. Proper cooling methods were reviewed at the time of inspection as well as multiple means operator can use to facilitate cooling of foods (eg. using cold water bath and stirring to assist, designating freezer/cooler space such that other products are minimally impacted, spread cooling of products amongst different units, using shallower containers, not stacking). At the time of inspection, soup was measured at 59°C (within danger zone) but was indicated to be cooling for ~30min. Water bath was implemented to facilitate cooling and then product was moved into cleared space in freezer. Cooling products in glass fridge unit (roast, gravy) were moved to same freezer to ease load on cooler which was measuring at 10°C. Cooled products were indicated to be put in <1 hour prior to inspection. Core temperature of roast measured at 34°C. Gravy were moderate sized tupperware containers and would cool in an adequate manner (if not stacked).
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Double glass door cooler was measured at 10°C at the time of inspection. No temperature records are available but staff indicated that the temperature was in the "green" zone (0-4°C) this morning. Core food temperature of bulk items probed at 6°C. Temperature deviance is likely from large input of cooling items. Select items (leftover hasbrown, peeled hardboiled eggs, and skinned potatoes were discarded from the cooler at the time of inspection as core temperature was at or in excess of 10°C due to proximity to cooling items. Staff moved cooling items to freezer and was instructed to monitor temperature of fridge to ensure foods are maintained at 4°C or colder and to take corrective action in a timely manner as necessary such that foods are not in danger zone for >2 hours. Temperature records should be kept for all cold-storage and hotholding conditions. 2. A large pail of cut fries in water is in the sink and measured at 22°C (equilibrated with room temperature). Handwashing in adjacent sink is seen to splash into fries. This product was discarded at the time of inspection. As discussed, cut potatoes are a potentially hazardous food item and must be maintained under cold storage conditions. Please look to your email for more info on this. Once pulled out of temperature control, time tracking (must be visible to user) is necessary (2 hours) as a public health control measure. Please ensure all foods are protected from contamination at all times. 3. Inserts at sandwich prep table do not maintain adequate cold storage temperatures and any potentially hazardous food products (eg. cut onions). Time tracking (must be visible to user) is necessary (2 hours) as a public health control measure. Onions were measured at 18°C and discarded at the time of inspection.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Spray from handwashing was landing into fries in adjacent sink. Fries were discarded due to contamination and temperature concerns. 2. All products should be covered when in cold storage to prevent contamination. Cut fries/hashbrowns/potatoes and select other items are uncovered in cooler.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Spray bleach solution is too strong to be used on food contact surfaces in the proper manner for spray on sanitizing. Concentration was adjusted to 200ppm at the time of inspection. Please ensure correct ratio of 1 tsp bleach to 1 litre of water is used to make a fresh solution daily. All food contact surfaces in continuous use (eg. line cutting boards) must be washed-->rinsed-->sanitized-->airdried at a minimum of every 4 hours. 2. Please ensure wash and rinse temp of dishwasher is monitored to ensure the required temperatures of 160°F and 180°F are met, respectively. These conditions are required for adequate sanitation of wares. Temperature records should be kept for warewashing temperatures. 3. Fume hood needs to be serviced. Servicing was due Nov 2015.
- 3 - Are proper cooling procedures followed?
- Monitoring
6 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Reheating of frozen soup was observed on warmer at mid-level setting. Soups were measured at ~50°C. Products have been in warmer since 8:30-9am. Temperature setting was adjusted to highest setting at time of visit. The importance of rapidly reheating foods (within 2 hours) to 74°C or hotter was reviewed. Ideally, reheat on stove. If using warmer, please ensure setting is such that products meet reheating requirement. Stir during reheating process. Check to verify.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 4 boxes of eggs (12 - dozen cartons each) were being stored at room temperature. Staff indicated eggs arrived this morning and would be transferred to owner's fridge for storage. It was discussed that eggs must be kept refrigerated --eggs were transferred to cooler at the time of visit. Additionally, please note that all food for use at this commercial premises must be stored on site. Alternate storage locations may not be used without approval and routine inspection. The use of alternate locations will not be approved if the logistics of transportation and storage from a food safety perspective are not met.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff continue to be observed to swish hands briefly in a bucket of soap water and bleach mixture and rinse under tap. It was reviewed that this is not proper handwashing method. Please ensure proper handwashing with soap and paper towel is adopted. The use of any of the three sinks is fine, with the two handsinks being preferred to minimize splash/possible contamination of food products.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1.High temperature dishwasher is not reaching required rinse temperature of 180°F at the manifold. After multiple runs, 130°F was the highest temperature reached. As discussed with staff, please ensure wares are manually sanitized following cleaning by submerging in a solution of 200ppm bleach (1 tsp bleach to 1 litre of lukewarm water). Test strips to assist with determining this concentration was provided. Please service the dishwasher to ensure sanitizing temperature is met. Sanitizing temperature should be included in daily records. 2. Staff indicated that the bucket of soap/bleach solution for handwashing is used to clean cutting boards throughout the day. We reviewed that this is not appropriate both for handwashing nor for sanitizing food contact surfaces. A designated solution (either bucket or spray bottle) of 200ppm bleach or other food-grade sanitizer must be used to clean and sanitize food contact surfaces at a minimum of every 4 hours.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): A number of frozen soups in the freezer are uncovered and open to contamination. Please ensure all food products are covered to protect from contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Spray bottle solutions are currently not labelled. All chemical solutions must be labelled. 2. Please pull out products and clean freezer. Moderate amounts of crumbs are noted in freezer.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): Handwashing station must not be obstructed by items in the sink at any time. An easily accessible sink will facilitate proper hand hygiene. Ensure that proper handwashing procedure is followed
- 13.4 - Are hand washing stations easily accessible?