Beavertails Kelowna Mobile
13385 Shoreline Dr Lake Country BC V4V 2W3 · Mobile Vendor Type B – Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed a container of cut lemons stored at room temperature and was noted to be kept within last hour. CDI - The operator was instructed to store potentially hazardous foods (i.e., cut lemons) in a cooler maintained below 4 °C.
- 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): Repeat Infraction: Expired quats test strips observed for measuring the concentration of food contact surface sanitizer. The operator was instructed to obtain valid quats test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer concentration was measured above 400 ppm in the sanitizer bottle. Quats concentration must be maintained at 200 ppm for adequate sanitizing of food contact surfaces. The operator was instructed to prepare a sanitizer solution and use quats test strips to ensure a 200 ppm concentration is measured in the sanitizer bottle. Note: Ensure sanitizer bottles are properly labelled.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Repeat Infraction: Interior Health permit was not present on site. Ensure Interior Health permit with a valid decal is posted in the mobile.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Repeat Infraction: The food safety plan was not present on site. The operator was instructed to ensure the food safety plan is kept in the mobile.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Repeat Infraction: The sanitation plan was not present on site. The operator was instructed to ensure the sanitation plan is kept in the mobile.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The test strips for the quat sanitizing solution were expired. The operator was instructed to obtain valid test strips for the sanitizer solution.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): The food handling permit was not present on site. The operator was instructed to ensure the food handling permit is kept in the mobile.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The food safety plan was not present on site. The operator was instructed to ensure a food safety plan is kept in the mobile.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The sanitation plan was not present on site. The operator was instructed to ensure the sanitation plan is kept in the mobile.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The hot holding temp of the gravy was below 60C. Ensure that all hot holding is performed above 60C.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Cardboard was present on the floor in front of the deep fryer and under the oil pail beside the deep fryer. This is especially a concern and fire hazard near the deep fryer as it will soak up grease and present an extreme fire hazard. Do not use cardboard on the floor in a food premise. Rubber mats that are washable are acceptable.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?