Allgau Foods - Woodfire Bakery
101-2041 Harvey Ave Kelowna BC V1Y 6G7 · Restaurant - Food Service
10 inspections
- 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): Cutting board still needs to be replaced as old one is damaged and can no longer be cleaned properly
- F3.5 Are the FOODSAFE training requirements being met?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Foods need to be stored 6 inches above the floor
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ensure that sanitizer concentration is meeting the minimum concentration - 100 ppm bleach sanitizer Spray bottle also needs to be labelled - previous infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cutting board needs to be replaced as old one is damaged and can no longer be cleaned properly
- F1.7 Are foods protected from contamination?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): a) Cold potentially hazardous food stored in the refrigerated prep table are stored above 10 degree C or warmer for more than two hours. b) Cooked potentially hazardous food is stored at room temperatures.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The probe thermometer is not calibrated for accurate measurement. The operator must take immediate corrective actions.
- 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): a) The cutting board in continuous use is not cleaned and rinsed as required prior to sanitizing. The food contact surfaces are not cleaned and sanitized at the required frequency. b) The serving utensils in continuous use is not cleaned and sanitized at the required frequency. c) The cleaned food slicer has accumulated debris. d) The plates were cleaned and sanitized by the mechanical dishwasher then wiped with a cloth towel. The cloth towel is stained. e) The large food pots that are manually washed are not sanitized. The operator must take immediate corrective actions.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures 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): a) The refrigerated prep table storing cold potentially hazardous food does not maintain the required food storage temperatures. b) The food employee does not clean and sanitize the probe thermometer prior to insert the probe into the food. c) The plastic cutting board on the refrigerated prep table has accumulated stains on the food contact surface. d) The used wiping cloths for food contact surfaces are not stored in a sanitary manner. e) The dishwashing racks used for the mechanical dishwasher have accumulated stains and debris. f) Some food products are stored directly on the floor in the walk in cooler. g) The refrigerated prep table in front of the mechanical dishwasher has accumulated debris. h) The food equipment shelving unit next to the cooking equipment has accumulated debris. i) The container storing the cleaned knives has accumulated debris. j) The walls behind the cooking equipment have accumulated debris. k) The spray bottle containing chemical sanitizer is not labelled. l) Broken dishes are used for the food preparation. m) The light in the walk in cooler does not have a shatterproof cover. The operator must take immediate corrective actions.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- 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): The food prep table is located right next to the warewashing sinks.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The operator must take immediate corrective actions.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): The operator must take immediate corrective actions.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The potentially hazardous foods in the refrigerated prep table are stored at 16 degree Celsius. The internal food temperature is 16 degree Celsius. Take immediate corrective actions and contact the health officer by June 18, 2019.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Flies are present in the premises and the back door is left open. Take corrective actions and contact the health officer by June 24, 2019.
- 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): a) The cleaned food slicer has accumulated debris. Take corrective actions and contact the health officer by June 18, 2019. b) The plastic cutting boards have accumulated stains on the food contact surface. Take corrective actions and contact the health officer by June 18, 2019. c) The container storing the knives has accumulated debris. Take corrective actions and contact the health officer by June 18, 2019. d) The plates were cleaned and sanitized by the mechanical dishwasher then wiped with a cloth towel. The operator took the required corrective actions during this inspection.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Raw chicken meats were being thawed at room temperatures and after a discussion with the health officer, the operator took the required corrective actions during this inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): a) The spray bottles containing chemicals are not labelled. Take corrective actions and contact the health officer by June 18, 2019. b) The refrigerated prep table in front of the mechanical dishwasher has accumulated debris. Take corrective actions and contact the health officer by June 24, 2019. c) Some foods are stored on the floor in the walk in cooler. Take corrective actions and contact the health officer by July 17, 2019. d) The light in the walk in cooler does not have a shatterproof cover. Take corrective actions and contact the health officer by July 17, 2019.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Flies are present in the premises and landing on the food equipment and the foods in the premises. The presence of pests increases the likelihood of contamination of food. A pest infestation in a food premises can result in food becoming contaminated by foreign matter (e.g., insect parts, rodent hair, etc.), pest urine/faeces, and/or pathogenic microbes carried by pests. Pest access points must be located and eliminated. Food premises which have become infested must be thoroughly cleaned to eliminate pest harbourage. Surfaces contaminated by pests must be cleaned and sanitized to destroy pathogens which might be present and which might contaminate foods.
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) The food slicer has accumulated debris. Food contact surfaces must be maintained in a clean and sanitary condition to prevent contamination of food. b) The plastic food cutting boards have accumulated stains on the surface. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): a) The spray bottles containing cleaning and sanitizing solution do not have any label to identify the content. To prevent the contamination of food products, dangerous or toxic chemicals must be kept in containers which are clearly labelled to identify the contents, and stored in areas separate from food and food equipment. b) Some foods are stored on the floor in the walk in cooler.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) The back exterior door is left open allowing pests to enter the premises. There is no staff actively using the door (e.g. receiving food from a food delivery truck, etc.). Exterior openings must be protected against the entry of contaminants or pests by: i) filling or closing holes and other gaps along floors, walls and ceilings; ii) using solid, self-closing, tight-fitting doors; and iii) screen doors (a screen size of 16 mesh to 25 mm (1 in.) is generally recommended) that open outward and are self-closing. b) The light in the walk in cooler is missing the shatterproof cover. Shielding of lights to prevent the contamination of food from glass fragments in the event of breakage is an essential public health protection measure, in areas where there is exposed food, equipment, utensils, linens or unwrapped single-service and single-use articles. c) The side surface of the shelves in the walk in cooler is not smooth, impervious to moisture and easy to clean. Properly constructed shelves facilitate cleaning and sanitizing. d) The food slicer not being used by food staff is still plugged in. The operator must ensure that the manufacturer's instructions are reviewed and followed for the safety. e) The wall leading to the back food storage area is damaged and the surface is not smooth, impervious to moisture and easy to clean. Properly constructed walls facilitate cleaning and sanitizing. f) The corners of the food preparation cooler located in front of the mechanical dishwashing unit have accumulated debris.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4L - The premises must be protected against entry of pests.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1.) The sandwich cooler and the stand-up cooler were measured to be at 9C-10C during rush hour as a result of constant usage. Operator stated that foods are only stored in those coolers during rush hour. 2.) The thermometer inside the stand-up cooler was not accurate.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The hard-to-reach area of the meat slicer was found to have accumulation of grease and food debris.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1.) Two trays of sandwich buns were being stored on the floor at the front kitchen. 2.) A bottle of mosquito pesticide was found on the kitchen shelf.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Tin foil was used as liners for the utensil drawers beside the dishwasher.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logsheet for the coolers, freezers and hot-holding units was not kept up-to-date.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): A food probe thermometer is not available to verify the food internal temperature.
- 2 - Are proper hot holding procedures followed?
- Observation(s): The internal food temperatures in the hot holding display units are between 50 and 55 degree Celsius. The hot foods that are stored below 60 degree Celsius for more than two hours must be discarded.
- 3 - Are proper cooling procedures followed?
- Observation(s): The cooling records are not maintained this year.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - No sanitizer solution is detected on the dish after running the low temperature mechanical dishwasher. The operator will be contacting the service technician as soon as possible. Once the unit has been serviced, all the dishes and the utensils must be cleaned and sanitized again prior to using them. - More info for cleaning and sanitizing wooden cutting boards is available at <http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/cutting-boards-and-food-safety/ct_index>>
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - The operator agreed to send the photos of the walk in cooler after it has been cleaned. - The floor surface in the back food storage area is carpet. - The wall in the hallway leading to the back food storage area has holes and gaps which may allow pest entry.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
8 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): *Temperature records for the cold hold units are not maintained. More info (e.g. templates) are available at <http://foodsafe.ca/foodsafe_level2_resources>.
- 3 - Are proper cooling procedures followed?
- Observation(s): *Cooling records are not maintained. More info (e.g. templates) are available at <http://foodsafe.ca/foodsafe_level2_resources>. *The operator says that foods are cooled in a plastic container that is more than 2 inches
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): *Temperature records for the cold hold units are not maintained. More info (e.g. templates) are available at <http://foodsafe.ca/foodsafe_level2_resources>.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): *Wiping cloths were not stored in a sanitary manner and it was corrected by the staff during inspection.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): *Foods were stored under chemicals and it was corrected by the staff during inspection. *Foods were stored with chemicals on the same shelves and it was corrected by the staff during inspection.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): *Food shelves in the walk in cooler are not smooth, impervious to moisture and easy to clean. *The flooring of the back food storage area is carpet. *Some of the flooring of the food preparation area is not complete.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): *More info (e.g. templates) are available at <http://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): *More info (e.g. templates) are available at <http://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions