Westsyde Care Residences
2980 Westsyde Rd Kamloops BC V2B 7E9 · Institutional - Food Service
11 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chest freezer #3 (basement) doesn't have a thermometer
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A Washed and sanitized utensils/food contact surfaces ( ladle and chopping board) were observed being dried while on top of an absorbent material ( terry cloth towel on the countertop). This practice is not recommended as sanitized utensils may get re-contaminated by the towel. Pls read comment under F2.6A ( warewashing equipment to be improved by adding dish rack and drip tray for the air drying step); F2.5BA strip of the wall behind or under the exhaust canopy needs to be finished so that exposed surface is smooth and impervious to moisture; the frame ( side) of the cabinet has exposed particle board which also needs to be sealed to ensure cleanability
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6AOperator must procure a dish drying rack with drip tray by the sink to enable air drying of washed utensils that are washed manually; F2.6G Lighting over the island (prep table in the kitchen) needs to be increased as intensity measures 90-100 Lux; the required illumination is 540 Lux on surfaces that are used during slicing/cutting or using knives
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): liquid contained in a spray bottle in the kitchen ( labelled F-29) was checked with a Test strip; test yielded a result of 0 ppm Quat. ammonia in solution
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The previous Sanitation Plan template was copied and maintained in 3 separate binders. The binders are labelled "Day Cleaning Protocal(sic)",Evening Cleaning Protocal(sic)" and "Graveyard Cleaning Protocal(sic)" The establishment's Sanitation Plan needs to be reviewed and updated ( there was mention of chemicals that are no longer used in the premises and must be deleted from the Plan). Also made a comment to Alyssa about the procedure for washing of knives ( they must be sanitized after being washed with water and detergent and air dried before putting away for storage)
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bottle of sanitizer in the kitchen was tested with test strip for Quat ammonia and test yielded a result of 0 ppm ( manual dilution of chemical to water was done to refill the trigger spray bottle and subsequent test showed 200-400 ppm Quats in sol'n)
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Knight KP1H Sanitizer dispensing equipment ( Laundry Room) is malfunctioning ( not dispensing adequate concentration of sanitizing chemical (RML F-29 quat ammonia))
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Manager/Operator must ensure that checklists are completed daily to show that Sanitation Plan is being adhered to ( Laundry Room chemical checks are not done consistently by staff and food contact surfaces may have been wiped or sprayed with solutions that are not meeting required Active Ingredient concentration to de-activate pathogens )
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): A M Vincent's FS Refresher expired on July 18th
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): EHO noted that an undated cooling log had the following information: pea soup and beef stew were cooled down to 45°C and 40°C in two hours-this indicates quick cooling is not facilitated and that food safety plan is not adhered to ( read the Critical limits for cook-chill-reheat-serve)
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine( bleach/sodium hypochlorite) is being used as Disinfectant for high touch surfaces; F-29 ( quat ammonia) is being used as a Sanitizer; Chlorine test papers are required to allow verification of disinfectant strength or concentration ( in parts per million/ppm)
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): #3 and #5 chest type freezers need Thermometers
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Documentation for fries and tortellini are missing from site (products stored in chest freezer #3 downstairs)
- F3.5A The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Whirlpool DW machine was not checked ( it has sani-rinse button); sanitizer sol'n from Dispenser in laundry room and sol'n in trigger spray bottle ( under the sink) were checked-both were showing less than 200 ppm quats
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): No name canola oil, No name soft spreadable marg (same as annex) Quaker oatmeal 0g trans fat, pure olive oil No name 0g, No Name Cesar Croutons 0.2/1g (20%)
- 19.3 - All other foods must meet the restriction of 5% trans fat or less of total fat content.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- Are food contact surfaces properly cleaned and sanitized?
- Observation(s): Sanitizer was not being maintained at 200ppm - Corrected during inspection.
- Are food contact surfaces properly cleaned and sanitized?