Black Diamond Bar & Grill
5335 Big White Rd Kelowna BC V1P 1P3 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher chlorine bucket was observed to be empty. No back up supply of chlorine available.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.6 Are the FOODSAFE training requirements being met?
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food in the top inserts of the protein cooler measured to be at 12°C. The cooler is in good working order but measures are needed to protect food in the top inserts from temperature abuse due to numerous heat sources nearby. - reduce portions to below the fill line - provide food in 2 to 3 smaller batches for breakfast, lunch and dinner service - keep lids on inserts in between peak service times **any food that has been in the danger zone (4°C - 60°C) and has not been sold within 2-3 hours that must be discarded.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Aussie pie stew in the walk-in cooler measured to be 8°C. Ice bath is currently being done to cool larger portions of soup and/or stews. While this may be sufficient for thinner soups/stocks, more effort is needed to ensure that cooling is done quicker for thicker/more dense products (i.e. meat stews). Use a stem thermometer to monitor that foods are cooled to 4°C within 6 hours of cooking. As discussed use clean frozen ice wands to cool food product while it sits in the ice bath.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Wiping cloths in the bar area/barista area to be stored in a sanitizer solution. Use sanitized cloths to wipe off residual dairy after steaming milk.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4B - Cutting board on the prep line closest to the walk-in cooler shows some wear and staining. Bleach overnight in the sink and include in the rotation/schedule for sanitation of larger equipment.
- 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.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): EHO will send some templates to Exec. Chef
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Discussed cooling methods with Executive Chef.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Service the mechanical dishwasher to ensure that it shows a minimum of 50 ppm chlorine residual.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): (1) Re-organize the walk-in cooler to ensure that raw meats are stored below ready-to-eat foods and veggies or in its own section of the cooler; Follow-up with all staff. (2) Ensure that stock rotation is practiced. Do not store/use food that have been prepared beyond a few days.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A template can be provided for use. Food Safety Plans must be kept on site and reviewed by food handlers.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A template can be provided for use. Sanitation Plans must be kept on site and reviewed by kitchen staff.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 3 - Are proper cooling procedures followed?
- Monitoring
8 infractions
- Is the contact information the same?
- Observation(s): Application completed at the time of inspection.
- Updated contact information must be provided to the Environmental Health Officer.
- Is the premises construction and layout unchanged?
- Observation(s): Changes to the bar area have occurred but remains in compliance
- Is there a completed, current application on file?
- Observation(s): Application completed at the time of inspection
- Are there provisions to assess sanitizer concentration or sanitizing temperature?
- Observation(s): Test papers not available to measure chemical sanitizer in mechanical dishwasher.
- Are foods protected from contamination?
- Observation(s): Uncovered food in walk in needs to be covered
- 1 Observation, Low Severity of Consequences : Food must be protected from contamination.
- 1 Observation, Low Severity of Consequences : Food must be processed in a manner that makes it safe to eat.
- Are foods protected from contamination and/or cross contamination?
- Observation(s): Potentially hazardous food in walk in cooler needs to be covered
- 1 Observation, Low Severity of Consequences : Food must be protected from contamination.
- Are food contact surfaces properly cleaned and sanitized?
- Observation(s): Chemical sanitizer for mechanical dishwasher was recently replaced without priming the pump and no sanitizer was going into the machine. After priming, the proper concentration was obtained on the dishes.
- 1 Observation, High Severity of Consequences : Utensils and food contact surfaces must be washed and sanitized in a manner that removes contamination.
- Do processes match the written food safety plan
- Observation(s): Chicken wings are partially cooked, chilled in freezer, breaded and then cooked. Partial cooking of poultry is an unsafe practice. Reviewed concern with head cook and practice will be changed so that poultry is fully cooked. Partial Cooking Never brown or partially cook chicken to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed. It is safe to partially precook or microwave chicken immediately before transferring it to the hot grill to finish cooking. http://www.fsis.usda.gov/FACTSheets/Chicken_from_Farm_To_Table/index.asp#18
- 'Cool-Chill-Reheat' processes must match the food safety plan.
- Is the contact information the same?