TRU Culinary Arts Training Centre
805 TRU Way Kamloops BC V2C 5N3 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
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0 infractions
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0 infractions
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0 infractions
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2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) The Diversey sanitizer dispensers at the sinks must be checked and calibrated by a technician to ensure the correct sanitizer concentration will be dispensed. At the time of inspection the sanitizer concentration was being dispensed at a concentration of less than 150 ppm (tested at 25° C), The sanitizer should be dispensed at a concentration of 200 ppm - 300 ppm. Correct by April 30, 2018.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) The 4-drawer under-counter cooler (Delfield model) is not maintaining proper cold storage temperatures of 4° C or less. At the time of inspection food temperature and unit air temperature was recorded at 8° C. This unit was previously found to be out of compliance with regards to elevated temperatures. Maintaining proper temperatures has been ongoing issue with this unit. The cooler unit must be replaced to ensure that all potentially hazardous foods are maintained at a temperature of 4° C or less as per the Food Premises Regulation. This cooler must be replaced prior to the September 2018 session beginning. Until the cooler is replaced no potentially hazardous foods must be stored in the unit. b) The kitchen microwave has a severely cracked/broken cooking deck. This microwave must be replaced prior to the September 2018 session beginning. c) At the time of inspection a large number of the kitchen cooking sieves were identified as being damaged (broken wire mesh, risk of wire going into food) and must be discarded; these sieves were set a side and the chefs were instructed to discard.
- F3.4B - 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.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Under counter reach-in cooler had ambient temperature of 17°C. Raw salmon was found stored in the reach-in cooler.
- 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): Back wall in the dishwashing area is covered in plastic as a result of the water leak.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?