Black Rabbit Coffee House
652 Cook Rd Kelowna BC V1W 3K5 · Restaurant - Food Service
4 inspections
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The facility needed test strips for their quat sanitizer solution.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): There was a noticeable gap at the base of the front door which could allow for pest entry. Operator was instructed to address the gap in the door and monitor for pests in the facility.
- 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 ice machine scoop was being stored directly in the ice. Operator was instructed to store the scoop in a way that protects the ice from contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temp logs were not being maintained for the refrigeration equipment. Operator was instructed to maintain a daily temperature log of the refrigeration equipment.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The saniation plan was not available on site. The operator was instructed to keep a copy this plan on site.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The operator did not have a copy of their FOODSAFE training available.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Reminder given to print out copies and keep on site for staff.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Reminder given to print out copies and keep on site for staff.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): A faulty thermometer was seen in the cooler of the bar area. Please acquire a new internal thermometer for the cooler in the bar area by the follow up date, and ensure all coolers in the facility are equipped with functional thermometers. This is to allow staff to verify that all refrigeration equipment is at 4deg.C or lower to ensure food safety. Note: A temperature monitoring log template will be provided for the operator.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): The operating permit was not posted in a conspicuous location of the facility at time of inspection. Please ensure that the operating permit is posted in a conspicuous area of the facility by the follow up date.
- 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): The Food Safety Plan was not available on site at time of inspection. Please ensure that the current and up to date Food Safety Plan is on site by the follow up date.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The Sanitation Plan was not available on site at time of inspection. Please ensure that the current and up to date Sanitation Plan is on site by the follow up date.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): No staff at time of inspection had FOODSAFE training or an equivalent. Please ensure that in the absence of the operator, at least one employee present in the establishment has a valid FOODSAFE certificate or equivalent training by the follow up date.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions