Angel Place

1030 Main St Okanagan Falls BC V0H 1R4 · Restaurant - Food Service

4 inspections

1. MonitoringJun 8, 2026

   0 infractions

2. MonitoringJun 1, 2026

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Vegetable prep cooler was holding cut vegetables at 9.4C. All cut vegetables and potentially hazardous foods must always be stored at 4C at all times. Please move vegetables to working cooler until this can be fixed. I will come back on Wednesday to ensure this cooler is fixed or food is transferred out of.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Raw chicken breasts in container without a lid was stored above raw celery in cooler. All potentially hazardous foods must be stored below any ready to eat or raw vegetables, and they must be covered. Frozen foods were stored in the freezer without lids or in plastic bags (not food-grade ziplock). All foods must be covered and only stored in food grade bags and containers, not plastic bags.
     • 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): Cupboard near entrance and front till must be sealed. There is a large hole in the cupboard. This must be sealed so that if anything can enter from the outside, it cannot gain access to the restaurant. The restaurant clutter is a risk for harbouring 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): The facility must be decluttered. This has been asked in the last two inspections and has not been taken care of yet. Cupboards still had items from the previous operator and there were many items that were not in use. Sanitizer bucket must be made at the beginning of each shift and used on prep tables and food contact surfaces. Cloths must be stored in sanitizer and used when needed in the kitchen. At time of inspection, cloths were on food contact surfaces with only water. At time of inspection, mystery liquid was being used for sanitizer in dishwasher. Dishwasher was not registering sanitizer when this liquid was being used. New sanitizer bottle with proper colour was then used and dishwasher was registering proper sanitation levels. Dishwasher sanitizer concentration levels must be checked daily. Boxes of frozen foods were still stored on the floor in the freezer. I have asked for this to be moved off the floor and onto shelving or crates during last inspection in February. Pest proof containers are still needed for open foods. I have asked for this to be purchased in February and this has still not been completed. The overall sanitation of this restaurant must be addressed and dealt with immediately. I have been asking for this in the August 2, 2025 and the February 25, 2026 inspections. If the overall sanitation is not kept up with, I will have to consider ticketing or closing this restaurant.
     • 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.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
3. MonitoringFeb 25, 2026

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Dishwasher was repaired but at time of inspection not producing enough chlorine to register on a test strip. This must be repaired ASAP. Please let me know when this is fixed, otherwise, I will come for a reinspection on March 5, 2026 to ensure it is working properly. Until the dishwasher is fixed, the dishes must be soaked in a 200 ppm solution of chlorine bleach for 2 minutes after being washed in the dishwasher.
     • 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): The kitchen must be decluttered and anything not being used must be removed. Please do not have food bins on the floor in the walk in freezer, they must be off the floor on shelves, milk crates, etc. Open foods in the storage room must be properly sealed and put into pest proof containers. Open bags of rice, flour, etc was found at time of inspection.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5G Foods must be stored in a manner to prevent contamination.
4. MonitoringAug 6, 2025

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Dishwasher was not working properly at time of inspection. This must be fixed as soon as possible. In the meantime, all dishes must be washed with soap and water, rinsed well, then placed in tub of 200ppm bleach and warm water solution to sit for 2 minutes. Please let me know when the dishwasher is fixed and I will come to resolve this infraction.
     • 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): The kitchen must have any equipment that is not currently being used, removed and stored in the back to minimize clutter. General cleaning of walls and behind equipment must be done. This would be good to have a schedule in the Sanitation Plan to have done. Sinks in the back are not working. Please let me know when this has been fixed. There must be the two sinks in the back for proper dishwashing. Tap in the front of kitchen is constantly leaking. Please let me know when this is fixed.
     • 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.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.