Wingate Kamloops
1180 Rogers Way Kamloops BC V1S 1N5 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Kool-it refrigerator: 5.8 C; Hubert cooler: 52 F (11 C). Adjust the thermostat and recheck the food temperatures with accurate probe thermometer to confirm proper food temperature is being maintained. Danby cooler: 4.4 C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • The temperature of HUBERT cooler kept in the dining area measured around 9-11 °C. Temperature of creamers stored in the cooler measured at 10 °C. Creamers were moved to walk-in cooler at time of inspection. **Foods stored in danger zone ( 4°C - 60°C ) may lead to growth of pathogens and/or production of toxins. Corrective action: • Do not store potentially hazardous food items in HUBERT cooler until it can maintain food items at ≤ 4°C.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • [1] Expired QUAT sanitizer testing strips observed. • [2] Thermometer placed in HUBERT cooler observed not working. Corrective action: • [1] Ensure appropriate sanitizer testing strips are accessible and available to staff onsite. • [2] Place a working thermometer in the HUBERT cooler.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Brushes were observed stored with cleaned utensils in the top drawer of kitchen cabinet. This may contaminate the cleaned utensils, leading to consumer illness. Corrective action: • Store brushes and utensils in a separate area. Note: Ensure to deep clean the area under the prep table.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • No soap and paper towel observed in the dispenser at handwashing station. Boxes were stored in front of the handwashing sink, hindering the access. An electrical chord observed touching the handwashing sink, creating the risk of electrical shock. **Lack of easy access to handwashing station may lead to infrequent and inadequate handwashing of food handlers. Corrective action: • Refill the soap and paper towel in the dispenser. Remove the boxes to allow easy access to handwashing station. Remove the electrical chord from the handwashing sink.
- 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.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • NEW - At least one staff working in the kitchen must have FOODSAFE
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Provide new probe thermometer for cooked items - appears to be damaged.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Please move the permit to the guest dining area (from the food preparation area). • Note: Health Officer to update Director of Operations contact info.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Logs to be kept for hot holding as it is greater than 2hrs. Staff should record the temperature of the cooked item and note the temperature of the item in the hot holding unit. Please have staff take a picture and email/text to Health Officer next week.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions