White Spot
675 Tranquille Rd Kamloops BC V2B 3H7 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ecolab DW ( high temp) dishlevel temp was checked (76°C water temp during rinse cycle); Moyer Diebel bar glasswasher was checked and observed Iodine conc was 25-50 ppm, 1 of 7 containers ( red pails) of sani solution did not contain adequate concentration of Quat ammonia sanitizer ( the one stationed on the back prep SS table; CDI)
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Walk in freezer thermometer reads -3 to0°C Prep freezer was at -18°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): F2.5A&B leaking pipe underneath the hand wash station ( by the dishwasher area) must be repaired/replaced the tiles that have been detached from the baseboard ( same corner where the leaking handwash sink is located) must be replaced to ensure finished surface is smooth and impervious to moisture.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): chopped caesar salad leaves in the colander was placed directly on top of a pan of chopped caesar salad leaves inside the walk in cooler ( ie,, bottom of the colander was allowed to make contact with the food)
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): To allow for proper distancing between washed/sanitized pots and mop bucket sink please relocate the pots that are in close proximity to the mop sink ( leave the bottom shelf empty to prevent exposure to splashing contamination from mop bucket)
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Garlic butter at room temp was not labelled; pan of blanched fries at room temp is not labelled with Use by or Discard Time as per Using Time as PH control guidelines
- 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.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Hobart high temp DW was checked 3x ( observed dish level water temps were: 68, 66 and 64°C) Bar glasswasher (Iodine dispensing during rinse cycle) was also checked-observed Iodine concentration was 12.5-25 ppm Quat ammonia concentration in the sanitizing pail was checked ( observed conc was 200 ppm)-Operator to ensure soiled sanitizing solutions are discarded and sanitizing pail is refilled with fresh solution when needed ( when solution or towel is contaminated or when the two hour holding time has elapsed)
- 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): F2.5B Missing tile from the baseboard ( corner by the sandwich cooler) needs to be replaced to ensure exposed surface/coving is smooth and cleanable
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions