Westsyder Pub
3369 Westsyde Rd Kamloops BC V2B 7X5 · Restaurant - Food Service
10 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Operator must ensure label instructions from the Manufacturer are read and followed for the temp control/storage of foods(i.e., 2 units of 4 L jar of wine sauerkraut is labelled KEEP REFRIGERATED and not Refrigerate after opening-products were found on the shelf in the dry storage room at ambient temperature) All other coolers checked (5 units) were maintaining PHFs at safe cold temperatures; Hot holding unit was checked and internal temp of gravy was observed exceeding the minimum required temperature ( observed temp was 83°C)
- 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): F1.7A Two bags of foods (lentils, sundar ground turmeric)in the dry storage room have been opened/unsealed exposing the food to contamination ( e.g., pests). Operator must ensure contents of opened packages of food are transferred to food grade containers with tight-fitting, pest-proof lids
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): please read the comment under F1.7A above
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A faucet for the handwash station (1 0f 2) needs repair ( only supplies hot water (100%)-tap must be repaired, to allow food handlers to wash hands without incurring a scalding injury-); this same tap has a section of piping that is covered with duct tape ( duct tape must not be used to ensure surface/ length of pipe is adequately washed and sanitized). F2.5D Pail/container for prepared sanitizer solution ( diluted OstroSan, prepared manually by staff, for storing wiping towels) must be labelled "sanitizer"
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7A 1 of two hand wash stations ( the one adjacent to dishwashing machine) is not supplied with cold water ( this sink only produces 100% hot water).
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): EHO observed double stacking of the inserts in the line cooler ( a container of baked chicken breasts was being stored on top of the other inserts, when probed the internal temp of the cooked chick. was observed to be 48-50°F at 13:37 pm)
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Please read comments about expired products (F1.7) below
- F1.6B All food on the premises must be fit for human consumption.
- F1.7 Are foods protected from contamination?
- Observation(s): The interior of the ice machine was observed in need of cleaning and sanitizing- slime and mildew growth was present. Bar glasswasher and kitchen DW machine ( low temp) were both malfunctioning- Operator must ensure staff follow the Sanitation Plan ( suggested the use of Monitoring Log: Dishwashers& Sanitizers) and Corrective Actions are implemented as soon as deviations from the critical limits (eg, sanitizer concentration) are observed Lack of protection from spoilage microbes- expired dairy products observed in the Walk in cooler S creme expired aug 11th, Homo milk 4L) and PHFs cooked in advanced and stored in the Walk in cooler are not labeled with USE BY or expiry dates.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bar glasswasher was dispensing 0 ppm Chlorine ( checked/tested >2x) Kitchen low temp DW machine ( CMA dishmachine) was dispensing 0 ppm Chlorine in rinse solution ( also tested > 2x)
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Frigidaire freezer ( meat) keeps PHFs at 10°F
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Plastic containers being used must be food-grade plastic ( raw fish and cooked chick. breasts stored in coolers were kept in plastic that is not food-grade)
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Plan is incomplete- Ice machine is not listed; list of cleaning and sanitizing chemicals needs to be updated ( there are at least two chemicals being used as sanitizers in the establishment, the iClean tradename chemical is being dispensed in the dishwashing machine (AI: chlorine) and also as a clean-in-place sanitizer (AI: Quat ammonia for keeping wiping towels sanitized). Staff are not trained on the proper testing methods and materials. ( using chlorine test strip for checking a Quat ammonia product)
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7 scoops for the sauces or dressings ( contained in inserts, inside the veg (Pepsi) cooler) must be replaced. plastic disposable cups ( no handles) were being used for scooping the sauce from the container, contaminated sides of the cups are allowed to contact the bulk sauce or dressing; cling film being used to cover the cambro containers have gaps in them which allows contaminants to enter the food being covered; Boiled eggs stored in water inside the walk in cooler need to be labelled with Use by dates
- 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.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bar glasswasher was not dispensing adequate concentrations of the sanitizer ( active ing: sodium hypochlorite) to sanitize re-usable glassware
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Meat freezer ( Frigidaire) was observed keeping the meats at10°F; Appy freezer was observed having a temp of -15°C
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B interior of Pepsi Veg cooler must be washed to remove mildew/mould in the back wall; the racks also must be washed and sanitized ( to remove grime) F2.5G See comments under F1.7 above
- 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): please post the current valid permit
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Gurleen KAUR's FS will expire Jan 2028 Jessie Vinepal to confirm with EHO status of Operator's FS Certification
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): conveyor pizza oven is in need of cleaning (dropped food has been allowed to accumulate on the tray at both ends-grated cheese, nacho tortilla chips, burnt crumbs, etc...) The floor area in the corner by the ice machine also needs to be swept ( pick up/sweep the dropped food scraps from the floor)
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): See comments under F2.2A above: pizza oven is filthy and the floor area ( ice machine corner) is not swept at a frequency to remove accumulated dropped food and debris from the area Exhaust hood is overdue for servicing- sticker is not updated (" Next service due date" has been erased from the sticker.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Primary Operator Jasbir V ( aka, Jessi) does not hold a valid FS1 Certificate
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Not all freezers are equipped with accurate reading thermometers
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): appies freezer and Frigidaire freezer are not keeping foods frozen at ≤-18°C ( observed temp was 10°F/-12°C)
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Opened jar of pickled asparagus in the bar is maintained at 15°C ( CDI)
- F1.7 Are foods protected from contamination?
- Observation(s): Jar of pickled asparagus in the Bar is not protected from contamination ( lid is not replaced to close the opening of the jar)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): baffle grease filters ( in the exhaust canopy) are not regularly cleaned -surfaces are saturated with grease and grime. The Sanitation plan calls for weekly de-greasing of the filters but staff are not following the Sanitation Plan; interior surfaces of the coolers have accumulated debris/food scraps on them F2.5C Wiping cloth placed on top of prep table (board attached to line cooler) is wet with water and not with sanitizing solution
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): two door line cooler was not maintaining PHFs at safe temps ( raw pork ribs in an insert was observed having an internal temp of 6°C) No temp log sheets maintained onsite ( the one posted by hand wash sink was for April 2021)
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Bartender ( B) was asked on how she performs hand hygiene ( EHO noted there were no single use towels/paper towels by Bar Hand wash station); She responded by stating she dries her hands with re-usable terry cloth towels
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
- F1.7 Are foods protected from contamination?
- Observation(s): Plastic containers (2) being used inside the line coolers ( for storing prepared salad/ coleslaw) are broken; potential for plastic pcs to be mixed into the salad/cabbage; foods inside the line coolers are not covered to protect from contamination ( sliced cabbage/coleslaw); Inside walk in cooler-boxes of foods are stored directly on the floor ( fries and naked roaster chick wings)
- 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.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No Sanitizer test papers onsite ( chlorine for glasswasher ( bar) and dishwashing machine, and Quaternary ammonia test paper for spray bottle sanitizing sol'n) Freezer thermometer being used is broken ( malfunctioning).
- 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): 0 ppm detected in rinse solution dispensed thru mechanical dishwashing machine ( checked 2x)
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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): interior of line cooler has spilled water ( leak in the unit); pizza cooler ( line cooler) was found dirty ( was allowed to accumulate food scraps/debris that are days old); Exhaust hood grease filters and stainless steel wall underneath the canopy is saturated with grime and grease ( Supervisor cook states she's not aware of the "sanitation plan" that has been posted on the wall by the pass thru window)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Bartenders' Hand Wash Station must be supplied with filled paper towel dispenser
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Meat Freezer needs thermometer. Chest freezer (bread) is also missing 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): Operator must ensure tongs are washed, rinsed and sanitized after every use ( used/soiled tongs were observed hanging on the oven handles ) CDI/corrected during Inspection
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Cardboard boxes are being used inside coolers to hold/contain filled re-usable squeeze bottles ( dressings)-CDI/corrected during Inspection
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Bartenders' Hand wash station is malfunctioning-The tap has been removed; alternate sink in bar area doesn't allow for proper mixing of hot and cold water required for handwashing
- 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.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions