Booster Juice Store 541
2-1612 Powick Rd Kelowna BC V1X 7G5 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Operator has been requested to supply Pest Control Company documentation on actions taken to resolve the issue. Currently, rodent traps not along the walls are not functioning properly. Rodent droppings/urine need to be cleaned regularly to monitor situation.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Rodent droppings/urine need to be cleaned regularly to monitor situation.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The display cooler is holding foods at 8 degree Celsius during time of inspection. Ensure that all coolers are able to maintain potentially hazardous foods at 4 degree Celsius or below as per the Food Premises Regulation
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure that there is an air gap between the sanitizer dispenser located at the 3 compartment sink - recommendation was made to staff to inform owner to have tube reduced in length. During time of inspection, sanitizer dispenser was observed to be submerged into sanitizer solution leading to potential backflow
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff not observed to wash hands once during inspection. Staff observed not washing hands between handling cashier register and food/food equipment. Staff notes they sometimes use the hand sanitizer. Staff educated that use of hand sanitizer and gloves is not a replacement for hand washing. Hands must be washed after any incompatible activity, such as the cashier station, before handling food/food equipment.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Bag of chicken left at room temperature to thaw. Operator notes he only recently took the chicken out, and regular thawing procedure is to thaw in the cooler. Bag of chicken put back into cooler to thaw.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Drying rack above warewashing sink has rust and debris buildup. 2) Buckets for food storage stored directly on floor. Buckets were placed above the floor a minimum of 6" at time of inspection.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) Handwashing station in the front area is blocked by a garbage can, making hand washing difficult. 2) Handwashing station in the back area has bottle of sanitizer stored in it, and is not easily accessible for staff to use. Operator directed to take corrective action immediately.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs for today were available for assessment, but log is missing February 1 2022 and February 2 2022. Requested log for January 30th due to a complaint of food borne illness the operator had received. Log for this date was not readily available at time of inspection.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature logs on site indicate "Euro display" cooler fluctuates higher than 4 degrees C at times.
- 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): Container of yogurt being held in ice bins are no longer being monitored for maximum holding time as indicated in the food safety plan. No past monitoring records could be reviewed at the time of inspection. Staff confirms that yogurt in ice bins are not subject to monitoring of either time or temperature.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUATs in sanitizer sink at 50 ppm. Operator indicates overflow from rinse sink may be diluting chemical. Sink was refilled with pre-mixed sanitizer. 200 ppm noted. This was corrected during inspection.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Unable to verify FOODSAFE training for staff members on site.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?