A & W
1799 Gordon Dr Kelowna BC V1Y 3H3 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The large freezer in the kitchen containing chicken and fries had internal temperatures ranging from -4deg.C to 0deg.C. The patty freezer in the kitchen also had internal temperatures ranging from -4deg.C to 0deg.C. All equipment on the premises must be in good working order to ensure proper food safety. Staff informed the EHO that they're already in the process of getting the large freezer fixed. Please monitor the patty freezer to verify that it's working properly, and if not, ensure that the patty freezer gets fixed or is replaced. Both freezers must have internal temperatures of at least -18deg.C. Staff was told to monitor the freezers every two hours and to relocate the food to a working freezer should the internal temperature reach 4deg.C or warmer.
- 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): While the operating permit has been paid for and the facility has approval to operate, the operating permit was not posted in a conspicuous location on the premises. The operating permit must be posted in a conspicuous location on the premises to verify to the public that the facility is approved and regularly inspected to best ensure legislative standards. Please post the operating permit with the current decal in a conspicuous location on the premises.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bucket in kitchen measured below required concentration (200ppm Quaternary Ammonia sanitizer), staff replaced Immediately. Sanitizer dispenser (Hydrogen peroxide) empty at time of inspection, staff refilled dispenser upon conclusion of the inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Maintenance and sanitation issues observed in staff break room and dry storage area. a)Staff Room; Buildup of dirt and debris observed on floors near walls and in corners, cleaning required. Ceiling tiles have been removed exposing utility lines and water damage. Leaks must be fixed to prevent water infiltration and moisture damage, missing and damaged ceiling tiles must be replaced. b)Dry Storage; Lighting in the dry storage area is insufficient, additional lighting should be provided to facilitate the safe and sanitary maintenance of the dry storage area. c)Pop Room; Some leakage observed on shelves and floor beneath soft drink syrup boxes. d)Dishwasher not functioning (currently all dishes washed and sanitized manually in three compartment sink).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Refrigerator beside the grill was measured at 6.2 degree Celsius with a temperature probe at the time of inspection. A bottle of water was stored inside the refrigerator for temperature verification purposes and the operator stated that last time they probed the water bottle the temperature was below 4 degree Celsius (verified with daily temperature record, the refrigerator was measured consistently below 4 degree Celsius.)
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The wrong type of Thermo-label (82 degree Celsius instead of 71 degree Celsius) was used at the facility when operator was verifying dishwasher hot water temperature at the dish level.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Tiles at the bottom of the side walk was broken exposing foam insulation to the kitchen.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): *Written cleaning and sanitizing steps for food contact surfaces (e.g. cutting boards, vegetable slicers) are not available on site for inspection. More info (e.g. template) is available at <http://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Writing%20a%20Sanitation%20Plan.pdf>.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
0 infractions