Bin 4 Burger Lounge

1616 Powick Rd Kelowna BC V1X 7G5 · Restaurant - Food Service

5 inspections

1. MonitoringMay 22, 2026

   0 infractions

2. MonitoringApr 7, 2026

   0 infractions

3. MonitoringNov 29, 2024

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): One of the hand sinks in the kitchen is not functioning properly as the faucet handles are detached. Note that this hand sink is required as per the approved floor plan and must be fixed immediately.
4. MonitoringJun 9, 2022

   8 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): 1) Coffee creamers are being stored in a melting bin of ice, and measured at 9C. This was discarded at time of inspection. Ensure potentially hazardous foods are stored at 4C or below.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.7 Are foods protected from contamination?
     • Observation(s): 1) Scoops and food containers are being stored in the ice bin meant for consumption. These were removed at time of inspection, but an alternative process must be in place to ensure the ice meant for consumption is not being used to store food containers. Ice scoops must be stored in a separate container, where the handle may not touch the ice.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): 1) Un-expired chlorine test strips must be obtained to monitor chlorine concentration of 100-200 ppm for food contact surface sanitation. If an alternative food-safe sanitizer is used, appropriate test strips must be obtained as well. 2) An accurate thermometer must be obtained to monitor dishwasher plate surface temperature, to ensure it reaches a minimum of 160F.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): 1) Back entry door has a small gap which may allow for entry of pests. Have this gap sealed.
     • 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): 1) Hydrogen Peroxide sanitizer solution on site is not considered food safe. Cease using this product on any food contact surface or equipment immediately. Chlorine solution of 200 ppm was made at the time of inspection. This is an acceptable sanitizer solution going forward. Other alternatives includes quaternary ammonium product made to 200-400 ppm. 2) Mechanical dishwasher reached a plate surface temperature of 155F at time of inspection. Plate surface temperature must reach 160F for adequate sanitizing action. Dishwasher was repaired at time of inspection, but the plate surface temperature must be routinely monitored.
     • 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.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1) Ensure the facility is maintained in a clean and sanitary manner. 2) Chemical storage must be separate from or stored below any food products,
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): 1) Ensure handwashing stations remain accessible, and items are not placed in front of it to prevent employees from washing their hands. This was corrected at time of inspection. 2) The handwashing station that is not in working order must be repaired. 3) Handwashing stations must also be stocked with liquid hand soap, paper towels, and a garbage bin for waste paper disposal.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • 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): 1) Internal temperatures of cooked potentially hazardous foods (PHFs), and PHFs stored in the open area of the line cooler must be routinely checked to ensure temperature requirements as per Food Safety Plan are met. Begin monitoring and recording on a temperature log.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
5. MonitoringMar 10, 2020

   4 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Salad bowl seen placed directly on top of greens in the prep cooler. This was corrected during inspection. Cooking utensils in sanitizers do not undergo a rinse/dry step before being used on food. Ensure utensils and equipment are rinsed and dried before use. Alternative is to place utensils in hot water above 60 degrees and change out every 2 to 4 hours.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Hydrogen peroxide sanitizer strips on order.
     • 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): Bar area does not have a handwash station set up. Paper towels missing by handwash station near prep area. Alternate stations are properly supplied and available.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): Ensure FOODSAFE certificates are posted for verification.