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TRU Catering Kitchen

805 TRU Way Kamloops BC V2C 0C8 · Restaurant - Food Service

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    3 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): At the time of the inspection cooked rice was found cooling on the kitchen table. The rice was transferred into the nearby cooler.
      • 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.
      • 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • 3.3 - Accurate thermometer must be available to monitor process.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Ambient refrigeration temperature of all refrigeration units was within guideline. Ambient temperature in some of the older model walk-in freezers was between -10 and -12°C. Most of the units are on a central monitoring system. Refrigeration units are equipped with food grade thermometers as well. Periodically audit the thermometers for their accuracy. Frozen seafood was properly thawed under the stream of cold water.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
      • 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Deeper cleaning needs to be done: behind the hot line/steam kettle, pop/juice storage floor, below dairy storage in the walk-in cooler area, vent hood (inform when scheduled cleaning is done), and above the main ice machine. Few paint jobs are scheduled with the facility maintenance as well.
  11. Monitoring

    2 infractions

    • 8.2 - Are there handwashing stations available?
      • Observation(s): • Paper towel was absent from hand washing station • Clean paper towels are a mandatory component to proper handwashing for food handlers • A new roll of paper towel was put into dispense during inspection
      • 1 Observation, Moderate Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): • Containers of sanitizer used to wipe down food contact surfaces showed levels less than the required level • Insufficient chlorine will not provide effective sanitization of food contact surfaces to reduce load of microbes; this can lead to cross-contamination of foods [100 ppm for chlorine, 200 or as recommended by manufacturers for QUATS] • Containers of sanitizer must regularly be checked to ensure that the right concentration of sanitizer is present to allow for effective sanitization
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions