Awasisak Achakos Head Start

200 Mallach Rd Kelowna BC V1X 2W5 · Restaurant - Food Service

3 inspections

1. MonitoringApr 21, 2026

   0 infractions

2. MonitoringNov 20, 2024

   4 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Expired QUAT test strips were observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure QUAT test strips are accessible and available to staff onsite.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Handwashing station was observed not easily accessible to food handlers.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Please email the copy of Food Safety Plan for review.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • 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.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Please email the copy of Sanitation Plan for review.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
3. MonitoringJan 23, 2023

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): QUAT sanitizer (Noriquat) used at 6ml/1L when label says for food contact surfaces solution should be 2ml/1L or 150 ppm.