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TRU Starbucks

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

13 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. INFRACTION RESOLVED: No condensate water collecting in bottom of the fridge was observed. 2. INFRACTION NOT RESOLVED: Coffee sink drain is still leaking, and items still being stored under the counter. Repair the leak.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. NEW INFRACTION: Condensate water is collecting on the inside bottom of the "cold beverage" cooler in the front of the store; the food/beverage containers in this cooler are sitting in the condensate water. Remove/repair the cause of the condensate water collecting on the bottom of the cooler; until corrected, place the food/beverage containers on racks to keep containers out of water. This condition can lead to cross contamination of surfaces. 2. NEW INFRACTION: The waste water drain for the coffee sink at the front of the store is leaking into the cabinet under the sink. Repair the drain right away. Until the drain is repaired, remove & discard all items (e.g. coffee cleaner) from the cabinet and place a large pail under the drain. 3. NOTE: The dishwasher requires repair, staff report that a work order is in place for the repair. Until the dishwasher is repaired the 3-compartment wash method is being used.
      • 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.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • NEW: Tests strips for quats sanitizer could not be found by staff. Replace test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): During six cycles of the dishwasher the wash cycle temperatures ranged between 105 F and 127 F (41 C - 53 C); the wash cycle water temperature must be a minimum of 155 F (66 C) for proper washing and sanitizing of wares/utensils. have the water temperatures adjusted.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of inspection there were no FoodSafe certified staff present in the facility. An adequate number of staff members must be trained to ensure that there is always a minimum of one trained person on shift in the facility.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) Corrected During Inspection: Do not store food related items (e.g. steamed milk containers) under sinks; sink drain showing signs of leaking under sink where containers were stored.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions