Boomer's Bar & Grill
4105 Gordon Dr Kelowna BC V1W 4Z1 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
8 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Ready to eat food was being stored under raw meat in the standing cooler at the end of the grill line. The operator moved the raw meat to the bottom of shelf of the cooler during the inspection.
- 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): A fridge on the main grill line did not have a thermometer inside. The operator was instructed to place a thermometer inside the fridge for temperature monitoring.
- 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): The rear and front door of the facility had gaps in the door openings. The operator was instructed to ensure they provide a seal to prevent pest entry.
- 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): F2.5A: The cutting boards on the main grill line were showing signs of heavy use and discoloration. The operator was instructed to refinish or replace these cutting boards. The floor beneath the fountain drink syrup containers needed cleaning. The operator was instructed to clean the area beneath the fountain drink syrup. F2.5J: The lighting in the kitchen required covers. The operator was instructed to install covers or install shatterproof bulbs for the artificial lighting.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): The permit was not being publicly displayed and was missing the sticker for the current year. The operator moved the permit to a place viewable to the public.
- 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 onsite.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The written sanitation procedures were not available onsite.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The food safety training certificates were not available during the inspection.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Appetizer cooler under counter compartment measured at 6C. Upper compartment measured at 4C. Do not store any potentially hazardous foods in the appetizer under counter cooler until it can maintain 4C or below. Consider storing less foods in this cooler for proper air circulation.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glass washer measured at 10 ppm chlorine. Wash glasses in the dishwasher until chlorine can be maintained at 25 - 100 ppm. Dishwasher measured at 10-25 ppm chlorine. Operator advised to increase concentration to at least 50 ppm.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Daily records of refrigeration and food freezer temperatures must be recorded on a log. Provide a thermometer in the upright freezer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Require sanitizer in bar glass washer.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Daily records of refrigeration and food temperatures must be recorded on a log.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Items in hot holding unit not at 60 °C.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bar glass washer requires sanitizer.
- 2 - Are proper hot holding procedures followed?