White Spot
1-555 Notre Dame Dr Kamloops BC V2C 1E6 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • From prior: Repair/replacement of damaged flooring/grout remains outstanding: • Operator will be repairing/replacing in sections. As works are completed, please advise the Health Officer. 2 month follow up for first section to be completed as discussed.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Repair/replacement of damaged flooring/grout and some wall tiles remains outstanding.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Broken and uneven floor tiles can be found in the kitchen and areas with worn out flooring epoxy. The cracks allow for food and debris to get stuck, preventing adequate cleaning and sanitation of floors. Corrective Actions: • (3) Repair or replace the floor tiles with a durable, smooth, non-absorbent, and easy to clean flooring material. Note operator informed EHO that there are plans and estimates in for new flooring in the kitchen area. Dates for install will likely be in 2025. Operator will keep the EHO informed. Still ongoing, the operator and staff are looking into new company. Looking into getting new quotes. New dates will be in 2025 but depends on the contractors timeline. These are also part of larger White Spot renos. Operator will continue to clean and mop areas that have missing tiles or issue areas will be closely monitored.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Broken and uneven floor tiles can be found in the kitchen and areas with worn out flooring epoxy. The cracks allow for food and debris to get stuck, preventing adequate cleaning and sanitation of floors. Corrective Actions: • (3) Repair or replace the floor tiles with a durable, smooth, non-absorbent, and easy to clean flooring material. Note operator informed EHO that there are plans and estimates in for new flooring in the kitchen area. Dates for install will likely be in Jan 2025. Operator will keep the EHO informed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Operator was still locating full version onsite at time of inspection, possible online version available. This must be accessible to staff and manager at all times. Once found please inform the area EHO.
- 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.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
7 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Uncovered food stored inside the under-counter/prep coolers. Corrective Action: • Ensure all food items are covered with lids or plastic to prevent contamination.
- 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): • Several gaps and openings were observed in walls (i.e., under the handwashing sink outside of the janitor room) and around plumbing fixtures (i.e., under the mechanical dishwasher) which could allow the entry of pests into the facility. Corrective Action: • Ensure all holes, gaps, and openings inside the walls and around plumbing fixtures are filled and sealed.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • No iodine sanitizer detected in the final rinse cycle of the glasswasher at the bar. CORRECTED DURING INSPECTION: • The sanitizer bottle was empty and replaced during the inspection. 12.5 ppm of iodine was measure in the final rinse cycle of the glasswasher. Ensure that daily monitoring of the sanitizer concentration is conducted.
- F2.3A Mechanical dishwasher/glasswasher 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): • (1) In-use utensils stored in ice on the counters. As ice melts quickly, it leaves a water mixture with food debris introduced from the utensils, promoting the growth of bacteria. • (2) Residue observed on the metal ice scoops due to infrequent cleaning. • (3) Broken and uneven floor tiles in the rear kitchen. The cracks allow for food and debris to get stuck, preventing adequate cleaning and sanitation of floors. Corrective Actions: • (1) Follow the guidelines provided on the suggested best practices for in use utensils provided at the time of inspections. Storage options include: (a) on a clean, dry surface for up to 4 hours, (b) in a a cooler at ≤4°C, (c) hot held at ≥60°C, or (d) submerged in a dipper well with continuous running water. • (2) Wash/rinse/sanitize the metal ice scoopers daily. • (3) Repair or replace the floor tiles with a durable, smooth, non-absorbent, and easy to clean flooring material. Note: Scheduled repair for the nonstop running handwashing sink
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Deep cuts observed in several cutting boards. This may result in food getting embedded, preventing adequate cleaning and sanitation. Corrective Action: • Resurface or replace the cutting boards that are worn-out and have deep cuts.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Food Safety Plan not on-site. Corrective Action: • Ensure a copy of the Food Safety Plan is available to staff on-site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Sanitation Plan not on-site. Corrective Action: • Ensure a copy of the Sanitation Plan is available to staff on-site.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • unsealed or uncapped holes were observed near the laundry washing machine. This can still provide a possible entry point for pests. • Receiving door was observed with weather-stripping around the door to be worn out and a gap present in the door (sliding doors). This can allow possible pest entry into the facility. Corrective Actions • These holes must be sealed or capped in a way to prevent any possible pest entry into facility. • Please repair or replace this door and/or weather-stripping to prevent possible entry of pests
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Still outstanding from previous inspection: • Walk-in freezer has ice-build up inside and around the door. This must be cleaned and if the freezer is unable to enter the defrost cycle, this must be repaired. • Missing floor tiles were observed in the kitchen by the grill line. Where the coolers and refrigerators are. A floor surface that is durable, easy to clean, smooth, non-toxic and impervious to moisture must be installed in this area. This surface allows for proper sanitation and cleaning in facility. Also ensure that the dipper well used for the in use utensils is always running cold water. This prevents any pathogen growth.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Front service area hand washing station did not have soap dispenser. Corrective Action: • Please ensure that a soap dispenser has been installed at this hand washing station. This facilities good hand hygiene practices.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • There is a hole in the wall by the handwash station near the dishwasher area. This allows for a possible entry of pests and must be repaired.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Walk-in freezer has ice-build up inside and around the door. This must be cleaned and if the freezer is unable to enter the defrost cycle, this must be repaired. • Missing and/or broken floor tiles were observed in the kitchen by the grill line. Tiles must be repaired or replaced.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Tiled wall in front of dry storage room has been removed to make room for a new washing machine. The bare wall provides multiple areas from the walls and ceiling for entry of pests. Also, dry mice droppings were observed in one of the wall panels. Manager has stated the pest control company has been notified to set additional traps and the empty spaces will be removed.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Uncovered floor was observed on the floor of the walk-in cooler. Voluntarily discarded by manager. Ensure all foods are stored a minimum of 6 inches off the floor and covered. • Uncovered foods were observed stored in the walk-in cooler. Ensure all foods are covered to prevent contamination. • Leak in dishwasher heater had resulted in water spillage in the dishwashing area. Ensure the ground is kept dry to prevent slipping hazard until the new dishwasher has been installed. • Walk-in freezer has ice build-up and a hole in the wall of the freezer. Manager stated a replacement part has been ordered as the defrost cycle is not operating efficiently.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.2 Are proper pest control measures in place on the premises?