Victoria Oriental Restaurant
1138 Victoria St Kamloops BC V2C 2C5 · Restaurant - Food Service
13 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Cover all food while in storage in coolers
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rodent droppings noted downstairs. Unclear if old/new. Clean and monitor. Professional pest control is serving premise. Many rat snap traps set out but they are not being placed correctly or not set properly
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer concentration of low temperature dishwasher not reaching 50 ppm chlorine Appears to be excess water under the machine as well. 'To be serviced as soon as possible. Use bleach in 2 compartment sink for dishware sanitizing until repaired.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Dishwasher sanitizer records to be maintained daily
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Cover all food while in storage in coolers
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer concentration of low temperature dishwasher not reaching 50 ppm chlorine 'To be serviced as soon as possible. Use bleach in 2 compartment sink for dishware sanitizing until repaired.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Hot water at the staff washroom hand sink would not turn off so staff were turning water off completely. Repair the tap so it functions properly • Paper towels required at all hand sink
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Expired chlorine sanitizer testing strips observed. Corrective action: Ensure chlorine testing strips within expiry date are accessible and available to staff onsite.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Gap observed under the rear exit door of the facility. This is a potential point of entry for pests. Corrective action: • Install a weather strip or door sweep under the door screen and ensure a full seal when the door is closed. Note: Ensure to clean the grease and food debris under the cooking equipment. • Rodent droppings were observed in dry storage and dishwasher areas. Clean the droppings and monitor the pest activity in the facility.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2C The premises must be maintained free of pests.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Walk in cooler not maintaining the required temperature. Perishables currently in this cooler such as rice, wun tuns, cooked noodles etc were discarded by operator at time of inspection. Space in other coolers was utilized for other perishable items.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Cover all food while in storage ie. coolers etc Do not store food in tin cans Do not store food under condenser fan in walk in
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of rodents. Unclear of how recent activity is. You should be cleaning up droppings, removing items not needed, clean shelves and move things away from walls to monitor for activity Rodent droppings noted in downstairs storage areas. Clean up old droppings, pull items away from walls to monitor and discourage harbourage, consult with a pest control company for service. Have them leave a report of their actions. Food should be in containers with lids
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher was not functioning to provide 50 ppm sanitizer. Operators to have the machine serviced and bring it up to compliance
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sanitation needs improving throughout. Walk in cooler-remove dirty rags from condenser fan, clean shelving, clean floors, re paint door with moisture barrier paint, clean off mold and mildew Lights-provide covers or protective sleeves for light tubes Clean under chopping block Downstairs-clean droppings from storage shelves, remove items not needed in day to day operation, ensure you can monitor for pests behind boxes etc. All food to be in rodent proof containers Walls and ceilings esp behind cooking equipment Floors throughout need cleaning and sanitizing. Hostess area by ice machine-Remove items
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Construction is occurring downstairs with no plan submission or approvals. The dry storage area accessibility has been blocked off and must be accessed through the old receiving bay area. New room with shower roughed in and a new room in the former loading bay have been constructed.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Daily temperature records of all coolers to be completed.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of walk in was turned to a colder setting during inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rodent droppings noted in downstairs storage areas. Clean up old droppings, pull items away from walls to monitor and discourage harbourage, consult with a pest control company for service. Have them leave a report of their actions. Food should be in containers with lids
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Food found uncovered in coolers. Raw meat being stored near vegetables
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sanitation to be improved. Discussed cleaning of coolers, shelves, under cooking equipment, cooler door fronts etc Painting as necessary Replace prep surface near cutting block with a surface that is smooth, tight non absorbent and easily cleanable Clean out washrooms and ensure all food related items are not stored in bathrooms Several areas of the premise are being used to store personal items not related to operating the business. These should be stored elsewhere. Organize rooms so that pest control can be monitored and for cleaning purposes. Lower level in particular. Sink by dishwasher still covered and non functioning.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Outstanding infraction. Sink in staff washroom sink was not operational. If there is a toilet in there, it is assumed to be a washroom. Remove and cap toilet if you are not able to maintain hand wash sink in here.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- 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.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan should be reviewed as it appears routine cleaning is not occurring as frequently as it should
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Keep personal medication separate from food in cupboard 2. Cover food in coolers and avoid stacking containers on one another as bottoms of containers may be contaminated.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): There still is alot of equipment and other items not needed in the operation being stored in various places around the premise. This makes it difficult to clean as well as monitor for rodents and other pests. Clean shelves, walls, under dishwasher and sink area, remove cardboard from shelves as necessary. Keep food containers off floor in walk in cooler and storage areas.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
- F3.4K - The premises must be maintained to prevent harbourage of pests.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Staff washroom had no cold water and sink access was blocked by boxes and other items. Staff state they don't use that washroom, use the public If there is a toilet in this room, it is assumed to be a washroom and you must keep the sink accessible, have hot and cold water and soap and paper towels. The hand sink in the kitchen as been covered up and being used as prep space. There is another sink close by in hostess area staff can use for hand washing. If at future inspections this arrangement is not satisfactory the hand sink by the dishwasher will have to be made operational again.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Cover foods while in the coolers and avoid stacking containers of food on one another without coverings as the bottom of one container can contaminate the food it is sitting on
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
9 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Food such as deep fried pork to be cooled in shallow layers then put in coolers. Found that staff are cooking in the morning, putting in buckets and leaving at room temperature until ready for the cooler. Follow approved cooling standards when advance preparing
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk in cooler 5c and food product also >4c. Have this serviced as soon as possible and address the leak from the condenser as per last inspection. Accurate thermometers to be provided for all coolers Appointment scheduled for next day
- 7 - Is the premises free from a pest infestation?
- Observation(s): Silver fish found in various areas of premise. Pest control service to be scheduled as soon as possible
- 7.1 - The premises must be maintained free of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher found to have 0 ppm sanitizer and a substantial leak from underneath. Staff was working on machine, there was a residual at the end of the inspection 100 ppm chlorine Not clear how long dishwasher was not functioning properly Note: Operators were given until November 5/15 to correct
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Personal medication found mixed in with other food related items--> removed. This was mentioned last inspection Ensure proper stock rotation in your freezers and other food items by filling freezers with less food, ordering less stock. At present there is no real way to monitor first in first out with the amount of food onsite.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Sanitation was poor throughout. Voluntary closure by manager on duty to begin through cleaning of all equipment, arrange for services for dishwasher and coolers. Food not to be stored in washrooms Food equipment not to be stored in washrooms
- 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- 14.2 - 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.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.4 - The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable odours.
- 14.5 - Equipment or materials not required for food related operations must be removed from the premises.
- 14.11 - The premises must be maintained to prevent harbourage of pests.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Staff washroom found to have no hot water. Staff not to use this until supplied with hot and cold running water. EHO visit later after noon found hot water to be turned back on
- 15.1 - Handwashing station must be supplied with hot and cold running water.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature records for coolers not being maintained or for hot holding. Staff to be trained in food safety plan
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Re do Sanitation plan so you have a daily check sheet style Staff must complete daily testing of chlorine in dishwasher with test strips
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 3 - Are proper cooling procedures followed?
- Monitoring
8 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Cooler temperatures were meeting requirements. Freezer temps met standard required. Accurate thermometers to be provided in all coolers so that temperatures can be taken /recorded daily. Thawing appeared to be happening in the cooler
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Food handler noted to be smoking outside at start of inspection. The food handler then came back into the preparation area and began to continue food handling without washing hands. Employee was instructed to wash hands immediately and in future after any smoke breaks, washroom etc to wash hands. Hand wash signs provided.
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 5.2 - Employees must exhibit cleanliness and good personal hygiene.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Meat slicer found downstairs in a storage area and was being used to cut raw chicken. This area is not conducive to food handling. Slicer had evidence of filth from not being properly washed and sanitized. All food handling must be done upstairs in the food preparation area where there are hand sinks as well as sinks/dishwasher for properly sanitizing equipment. Down stairs area is suitable for food storage in packaging only, not food handling. 2. There should be a sanitizer pail./ spray bottle made up and available for wiping cloths and for sanitizing food contact surfaces.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Cooler to be arranged so that raw meats are completely separate from cooked foods and vegetables. 2. Walk in cooler condenser heavily iced and dripping. Food not to be stored under this. Call for service 3. Cover all food while in storage and use food grade containers ie. no tin cans for storage 4. Keep ice scoop out of ice machine while not in use. Place in washable container. 5. All personal items such as medications must be kept out of the kitchen area. 6. Avoid using towels to cover noodles.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Improvement noted since last inspection, but kitchen area could use de cluttering of dishes/buckets etc that are not required for regular use. This would leave space for regular food handling duties.
- 14.5 - Equipment or materials not required for food related operations must be removed from the premises.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Front hand sink near ice machine to have paper towel Hand wash sign was provided for staff to post by sink Keep hand wash sinks in staff washroom accessible ie. avoid placing fans in doorways, over crowding area
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff left to operate should be aware of the Food safety plan and the procedures. Temperature monitoring of coolers etc was not being carried out. Template was provided to staff.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff were not carrying out tests to ensure dishwasher was maintaining proper sanitizer levels. Test was demonstrated , test strips are onsite. Record results. Staff to do this daily Bleach sanitizer 200 ppm to be mixed and available at all times ie. spray bottle or bucket
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 8.2 - Are there handwashing stations available?
- Observation(s): Hand soap not readily available at the handsink. Check frequently.
- 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.
- 8.2 - Are there handwashing stations available?
- Monitoring
3 infractions
- 5.1 - Is there a FOODSAFE certified staff member on shift?
- Observation(s): At start of inspection employee did not have Food safe. Staff with foodsafe did start during inspection. Advised owner that Foodsafet certified staff must be on duty at all times.
- 1 Observation, Low Severity of Consequences : In the absence of the operator, at least one employee present in the establishment must have FOODSAFE certificate or equivalent training.
- 12.5 - Are foods protected from contamination?
- Observation(s): Ensure raw meats etc are stored below cooked foods and vegetables.
- 1 Observation, Low Severity of Consequences : Food must be protected from contamination.
- 17.1 - Do processes match the written food safety plan
- Observation(s): Some temperature abuse noted, perishables kept at room temperature ie. deep fried pork
- 5.1 - Is there a FOODSAFE certified staff member on shift?