Ustaad g76
354 Seymour St Kamloops BC V2C 2G2 · Restaurant - Food Service
3 inspections
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Quats test strips available to monitor sanitizer dispenser concentrations for wiping cloth bucket and third compartment utensil was sink. • Acquire chlorine test strips to be able to monitor chlorine residual in dishwasher final rinse. • Acquire a probe thermometer to monitor hot holding unit food temperatures and cooked food temperatures.
- 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): • Repair screen door to prevent entry of pests while still allowing for easy access by staff for unloading food delivery orders
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher not injecting sanitizer into wash bay during final rinse. • Service the dishwasher to restore full operation.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Servicing of dishwasher required. • Complete cleaning of vent hood and filters.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Hot and cold food temperature storage records to be kept on a daily basis.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Chemical test records to be kept on a daily basis for the dishwasher rinse cycle to confirm that it produces a minimum 50 ppm residual. Regular testing of quats sanitizer to be done and recorded for wiping cloth bucket.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
10 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of inspection, kitchen staff were using dry cloths to wipe food contact surfaces. There was no procedure for sanitizing food contact surfaces. This does not support food safety as harmful bacteria can grow on the cloths and contaminate food contact surfaces. (F1.7D) • Ensure wiping cloths are submerged in small sanitizer buckets, for use after cleaning and rinsing food contact surfaces, instead of dry cloths. Corrected during inspection by using a food insert to hold sanitizer solution and a cloth for immediate use. • Obtain a different container, such as a red or yellow bucket that is visually different from food containers, label it properly and train all staff in the proper procedures for sanitizing food contact surfaces. During inspection, a plastic pitcher used for scooping ice was observed sitting in the ice machine. Ice is considered a ready-to-eat food, as it is consumed directly by the customer. (F1.7B) • Ice scoops must be stored in a clean and sanitary manner, outside the well of the ice machine. During inspection, some food was noted to be stored in white, non-food grade bins. It is important that all food is stored in food grade containers to ensure foods are not contaminated by chemicals leaching from the plastic into the food. (F1.7A) • Replace all non-food grade bins with food-grade containers.
- 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.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips for the Quaternary Ammonium based sanitizer on site. • Acquire Quaternary Ammonium test strips and ensure they are always available for testing sanitizer concentrations in the facility. Record sanitizer concentrations at least once per day as per F3.4. During inspection, an analog thermometer was observed in only the prep cooler. • Each cooler and freezer needs its own thermometer to monitor temperature. • Temperature logs must be kept as per F3.3.
- 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): At the time of inspection, the back door leading to the alley was propped open. This creates a point of entry for pests, and no pest control was noted in the facility. • Install a screen door that provides an effective seal on all four sides of the back doorway in order to prevent the entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): At the time of inspection, the concentration of the sanitizer in the mechanical dishwasher could not be detected. Staff instructed to switch to manual dishwashing using the three-compartment ware-washing procedure until the dishwasher can be repaired and tested to verify it is working properly. • Repair or service the mechanical dishwasher and verify it is providing proper chemical sanitation before using it again. Dough mixer had been used earlier in the morning, and not properly cleaned. There was noticeable build-up of flour and dough on the non-food contact surfaces of the mixer. It is important to keep all parts of the dough mixer clean and sanitized. • Implement a clean-in-place ware washing procedure as part of the updated sanitation plan, see F3.4. • Ensure both food contact and non-food contact surfaces of the dough mixer are thoroughly cleaned, rinsed and sanitized after each use to prevent the growth of harmful bacteria.
- F2.3A Mechanical dishwasher/glasswasher 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.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): During inspection, buckets of frozen gravy, raw chicken and frozen spinach was observed thawing at room temperature, on the floor and on crates. • Ensure all frozen food is defrosted according to one of the following 3 approved methods: 1. Directly placed in the refrigerator from the freezer. 2. In the microwave. 3. In a sealed bag, in a cleaned and sanitized sink, immersed in cold water with the tap constantly running.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The cutting board on the prep cooler is getting worn, and is no longer smooth and easily cleanable. • Resurface or replace the cutting board on the prep cooler. At the time of inspection, the fume hood ventilation had no sticker indicating date of most recent service, and there was grease built up on the filters. • Schedule servicing of the fume hood ventilation system as soon as possible. • Clean the fume hood filters.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): At the time of inspection, there was a basket of clean silverware blocking the handwash sink. Corrected during inspection. At the time of inspection, the handwashing station in the kitchen did not have single-service paper towel for drying hands. Corrected during inspection. No permanent paper towel dispenser at the handwashing station in the front-of-house bar area. • Install a dispenser to provide a reliable supply of single-service product for drying hands at this handwashing station.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): At the time of inspection there was no Food Safety Plan on site. Cooler and freezer temperatures were not being monitored or recorded. • Ensure an up-to-date Food Safety Plan is on site and available for employee reference. • Ensure cooler and freezer temperatures are being monitored and recorded at least once per day.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): At the time of inspection, there was no Sanitation Plan on site, and there were no records of sanitizer concentrations for the spray bottle or dishwasher being kept. • Ensure a written Sanitation Plan is on site, and available for employee reference. • Ensure sanitizer concentrations for spray bottle, cloth bucket and dishwasher are being monitored with test strips and recorded at least once per day.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The operator was absent from the facility, and no one on site had valid Food Safe or equivalent training. • Ensure employees are trained and there is at least one employee with Food Safe or equivalent certification on site at all times, in the absence of the operator.
- 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
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Acquire chlorine test strips for the dishwasher sanitizer rinse (50 ppm) and quats tests strips for the wall mounted sanitizer dispenser (200 ppm). • Thermometers to be provided in refrigeration units to allow monitoring as per F3.3
- 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): • Unable to detect chlorine residual in the final rinse water in the dishwasher. A test strip applied to a wet utensil surface following a wash cycle should indicate a concentration of 50 ppm. Until the unit is serviced and the correct sanitizer concentration provided, all washed utensils from the unit must undergo a manual 2 minute immersion in an adjacent sink compartment in 100 ppm chlorine solution followed by air drying. Sanitizer solution should be mixed at a ratio of 1 oz of household unscented bleach per gallon of water in the sink. • See F3.4 - monitoring
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?