Booster Juice
101-1101 Harvey Ave Kelowna BC V1Y 6E8 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Expired quats sanitizer testing strips observed. Purchase valid quats test strips and ensure daily monitoring of sanitizer bucket(s) concentrations (i.e., 200 ppm quats).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No thermometer was observed in one of the upright freezer. CDI - Operator installed an extra thermometer in the freezer. Ensure all cold holding units are equipped with a thermometer to monitor the temperatures.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Yogurt in the ice well was found to be uncovered at time of inspection. Staff were instructed to ensure the yogurt remains covered except during busy service periods. Ice cream scoop for frozen peanut butter was observed stored in a cup of water, scoops must be stored in a dipper well with running water to protect against contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature monitoring for coolers and freezers has been neglected, temperature logs were not filled in for the beginning of February. Operator must ensure that staff maintain good monitoring procedures for cold holding equipment. Provide EHO with a copy of the temperature logs by February 27th confirming that monitoring procedures have been improved to resolve this infraction.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer from the dispenser was measured below the concentration required to ensure adequate sanitizing action. Quaternary ammonia sanitizers must be maintained at a concentration between 200ppm-400ppm to ensure sanitizing action is sufficient to eliminate pathogens of concern. Operator must have the dispenser serviced to ensure sanitizer is dispensed at the required concentration.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food products in the euro fridge were measured to be at 8°C. Potentially hazardous food intended for cold holding products must be stored/displayed at 4°C or colder to inhibit the growth of illness causing organisms. Supervisor voluntarily discarded all potentially hazardous foods from this unit and will not use this unit for potentially hazardous foods until fixed. Yogurt container for smoothies was observed at 2°C and sitting partially submerged in ice. An ice bath is not a suitable replacement for a refrigeration unit as the temperature cannot be controlled to remain at 4°C or colder with confidence. This activity increases the risk of time/temperature abuse of the potentially hazardous food, which would lead to growth of pathogenic microorganisms. Recommended that the container is only filled halfway, submerged and held for two hours before being replaced. Supervisor stated they will only fill the container halfway and will use a two-hour timer. During a previous inspection this was observed as an infraction which was corrected at a later date.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Euro fridge was observed to be at 10°C on both the unit's digital thermometer and an independent thermometer. Potentially hazardous foods cannot be stored/displayed in the danger zone temperature range of 4°C-60°C, as this range increases the risk of contamination from the growth of illness causing microorganisms. Supervisor stated they will call technician to have it repaired. Operator to follow up that this unit can hold required temperature of 4°C or colder for cold held potentially hazardous products. Ice machine was not in operation at time of inspection. All equipment used for the operation of the food premises must be kept in working order to ensure food safety. Supervisor stated it was going to be looked at by a technician so it can be fixed. Sanitizer bucket with QUATs used for cloths was observed to be at a concentration between 200ppm-400ppm, but the container was being stored in the handwashing sink. This increases the potential that contamination of the sanitizer can occur from splashing during handwashing, reducing the efficacy of the sanitizer. Supervisor moved this bucket to another location. • F2.5C - Corrected during inspection
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Sanitizer bucket was observed being stored in the only handwashing sink in the facility. Adequate handwashing is not able to be done because the handsink is being used for storing the sanitizer bucket. Improper or lack of hand washing is major contributing factor in foodborne illness cases. Supervisor moved the bucket to another location, clearing the obstruction.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Supervisor on shift during inspection had completed the FOODSAFE course and held a valid certificate and left the facility for a 10 minute period while no other staff member holds a valid FOODSAFE certificate. Operator must ensure that at least one staff member holds a valid FOODSAFE certificate when absent from the food premises. Operator to follow up that at least one staff member holds a valid FOODSAFE at all times while facility is open for operation.
- 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?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): temperature log shows fridge 2 and euro display as being warm. Ensure temperature logs have a spot to indicate corrective actions and to call manger if temperatures are too warm as staff do not know how to adjust dials yogurt containers need to be filled less so that it is used within 2 hours and replaced. yogurt is sitting on top of ice not in a refrigerated unit.
- F1.7 Are foods protected from contamination?
- Observation(s): ice scoop is sitting directly on top of the ice maker. ensure ice scoop is stored in the empty ice bucket when not in use to prevent contamination each container of fruit in the freezer has 2 different size scoops sitting directly on the food. These scoops need to be stored in a manner so that the handles do not touch the food items. Either look into getting hooks or a different storage solution
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): wiping cloths need to stay in the sanitizer solution when not in use
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): only one staff currently has Food Safe and was not present on site at time of inspection. ensure there is one person on site at all times that has a valid Food Safe Certificate. All Food Safe certificates expire after 5 years.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Several coolers were 6C and need to be 4C or colder.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): All food stored not in it's original container must be clearly labelled.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Kitchen handsink was out of soap.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Premise is open and no staff on duty have FoodSafe. This is a requirement.
- F3.6A - Operator must have 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.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff not able to locate a food safety plan.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): there is a partial Sanitation Plan and it needs more details, such as what cleaning product to use.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 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
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): *The water tap for the dipper well for storing scoops is turned off and there is no running water for the scoops in the well. Discussed with the operator and the operator agrees to inform the staff to ensure that the tap is on during its operation.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): *No staff during the inspection has a valid food safety training certificate. Discussed with the operator.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): *Food safety instruction (e.g. temperature) for reheating cooked meat is not available in writing. Discussed with the operator and the operator agrees to add the info in the recipe book.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 9.4 - Are the staff washing hands as often as necessary to prevent contamination of food?
- Observation(s): Liquid soap dispenser empty at the time of inspection, however refill cartridge was on counter ready to be installed. Please ensure that soap and paper towel dispensers are re-stocked prior to continuing with food preparation duties to ensure proper handwashing practices.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): please ensure that surface sanitizer solutions are changed routinely and that wiping cloths in continuous use are stored within sanitizer buckets.
- 9.4 - Are the staff washing hands as often as necessary to prevent contamination of food?