Booster Juice
410-2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): No handwashing station available at time of inspection. The handwashing station was being used to wash fruits, and the remaining 4 sinks were used for storage or dirty dishes, and dishwashing. Corrective actions taken at time of inspection, and education provided.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): Food preparation must not be done: 1) in the hand washing station 2) while dishwashing is being done and directly next to dirty dishes/equipment Education provided, and corrective actions taken.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): As above, handwashing station not available at time of inspection. Corrective actions taken and education provided.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Foodsafe certificate not available on site for assessment. Provide me with a copy of the shift supervisor's valid Food Safe Level 1 certificate or equivalent training for review by March 17 2022.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): The community water system serving potable water to this food premises has issued a Water Quality Advisory. The staff and the operator say that water straight from the tap is being used to wash vegetables to make ready to eat juices. The staff did not know about the Interior Health guidelines for the food operator during the advisory. A Water Quality Advisory is issued as a precautionary measure when there is a low level health risk to drinking water users. Food premises operators MUST advise clients and MAY WISH to provide alternate water. Note: Vulnerable groups (children, elderly, immunocompromised), should follow Boil Water Notice precautions. The City of Kelowna is providing the status of the advisory online: <https://www.kelowna.ca/>. Water straight from the tap must not be used for food preparation (wash, rinse or soak ready-to-eat foods, fruits and vegetables). Boiled tap water or Bottled water must be used instead. More info: <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Public%20Notification%20Health%20Hazards%20Related%20to%20DW%20in%20Food%20Premises.pdf>. This link was reviewed with the food operator during the inspection.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): *The yogurt in the ice bin is stored at 7 degree Celsius. Immediate corrective actions are required. Please maintain the temperature records for the yogurt. If the problem persists, a mechanical refrigeration with adequate cover should be considered for safe food storage.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): *The juicer being used continuously is cleaned at the end of the day. For food contact surfaces in continuous use: clean & sanitize surfaces before use, after any contamination, or at least every 4 hours. Please implement the requirements immediately and update the Sanitation Plan for the food staff.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): *The knives are stored in a knife storage unit that is not easy to clean. *The area touching the door for the ice machine has accumulated debris. *Using shatterproof scoop is recommended for handling dry food to reduce any potential physical hazards.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
- Observation(s): Please ensure that chemicals are stored separately from food storage areas.
- 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?