Blend Bites
1B-2525 Dobbin Rd West Kelowna BC V4T 2G1 · Restaurant - Food Service
2 inspections
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Front display cooler was observed to be at 10C, holding slices of cakes and other PHFs (potentially hazardous foods), sodas and jellies for drinks (non PHFs). As is does not maintain a temperature of 4C or below., it may be used to display foods IF the food is not served and/or sold to the public. IF the purpose of the cooler is to cold hold food that is served and/or sold to the public, the operator must not use it unless it is capable of maintaining a temperature of 4C or below and thus, the temperature would need to be adjusted or serviced by a technician to ensure the temperature meets requirements before it is used to cold hold PHFs. 2.Tapioca balls/bubble tea pearls were stored at room temperature. Pearls were made 2-3 hours ago. Once cooked, the tapioca balls may only be stored for 4 hours at room temperature. After 4 hours, they must be discarded. Use labels or timers to time keep.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.7 Are foods protected from contamination?
- Observation(s): Raw eggs and meats were stored above ready-to-eat foods. Operator to re-organize coolers. Place raw meats and eggs on the lowest shelf and ready-to-eat foods above.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Staff unable to locate temperature logs/ records for coolers and freezers.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer spray bottles or buckets were observed to be in use. Operator to ensure that sanitizer is available at all times.
- 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): Observed food debris inside the sandwich prep cooler. Operator to ensure all equipment is maintained in clean condition.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Back hand sink did not have soap or paper towels. Front hand sink did not have soap. Refill the paper towel dispensers and acquire hand soap for both sinks.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff was not certified with a valid FoodSafe certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?