Blk Box Kitchen
106-1708 Dolphin Ave Kelowna BC V1Y 9S4 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed the sealant on the concrete flooring in the back kitchen area to be chipping and worn. Floors in food premises must be constructed of materials that are smooth, non-absorbent, and easily cleanable. Please reseal the concrete flooring prior to the next monitoring inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw animal proteins (e.g., beef, chicken) stored above ready-to-eat foods (e.g., ice, desserts) in the back freezer. Reorganize the unit so that all raw animal proteins are stored below and separate from ready-to-eat foods.
- 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): Several coolers and freezers were observed to be missing internal thermometers. Ensure that each unit is equipped with a thermometer. EHO recommended using NSF-certified thermometers that can adhere to the interior wall of the unit to prevent misplacement.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A) Observed scoops to be stored directly in dry good bins, with the scoop handles submerged into the food. Scoops must be stored in a manner that prevents hands and hand contact surfaces from contaminating dry products in storage. Operator is to send photos to EHO once alternative storage practices have been implemented. F1.7B) Observed raw animal proteins stored above bread products and other ready-to-eat items in two freezer units. This practice increases the risk of cross-contamination, as juices from raw animal proteins could drip onto ready-to-eat foods. Operator to re-organize both units, ensuring that ready-to-eat foods are stored above and separate from raw foods.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- 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): One freezer unit is missing an internal thermometer, which is necessary for accurately monitoring the storage temperature of potentially hazardous foods. Ensure a thermometer is provided for this unit by February 5, 2025.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed a bottle of QUAT sanitizer to have a concentration of 50ppm. To ensure proper sanitization of food contact surfaces, QUAT sanitizer must be maintained at 200ppm. Sanitizer solution in spray bottles that are not used within a day should be measured each day after it has been prepared to ensure adequate concentrations are maintained for food contact surfaces. Discussed the need to have a bottle or bucket of surface sanitizer (e.g., QUAT) in each preparation/food handling area to ensure easy access for proper sanitation. This includes the front kitchen area, middle kitchen area, and back kitchen area.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher, final rinse temperature: 78C, in compliance Sanitizer spray bottle, quats concentration: 100ppm, not in compliance. Staff refilled bottle with new solution Sanitizer dispenser quats concentration: 200ppm
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips were expired at time of inspection. Please ensure the facility is supplied with new test strips and sanitizer concentrations are monitored regularly. Provide EHO with a picture of the new test strips, including the expiry date, once they have been acquired to resolve this infraction.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Service sticker on the hood vent was illegible at time of inspection. Please provide a date for the last servicing of the hood vent/fire suppression system to resolve this infraction.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available for review at time of inspection. Operator contacted EHO shortly after the inspection confirming that this infraction had been resolved and a copy of the food safety plan was now available at the kitchen.
- F2.1 Does the facility have proper monitoring supplies?