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Bouchons Bistro

105-1180 Sunset Dr Kelowna BC V1Y 9W6 · Restaurant - Food Service

8 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw animal proteins (i.e., beef) stored above ready-to-eat foods and foods with lower cooking temperatures.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed several foods stored on the floor (i.e., boxes of potatoes, bags of carrots, etc.). Please relocate all foods to racks, shelves, or pallets at least 15cm (6in) off the floor.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Discussed with the operator that a dedicated handwashing station behind the bar must be established at one of the two available sinks. The dedicated handwashing station must be provided with soap in a dispenser and a method of hand drying that uses single-service products. Once the handwashing station has been established, please provide a photo to EHO of the set-up.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  2. Monitoring

    9 infractions

    • Are proper temperature controls maintained?
      • Observation(s): As per operator, raw oysters are not served on ice. According to BCCDC's 'Guide for Restaurant Operators Serving Raw Oysters and Bivalve Shellfish,' best practice is to serve raw oysters over shaved or cubed ice to ensure that the oysters are kept very cold. Please implement new serving practices for raw oysters, which includes serving them on ice. Add this to the facility’s Food Safety Plan and submit it to the EHO once completed to resolve this infraction.
      • FRS1.3C - Raw oysters are to be served on ice.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed milk in a frothing pitcher in the wine fridge behind the bar to have an internal temperature above 4°C. According to operator, this fridge is intentionally kept above 4°C, as it is meant for wine storage only. Potentially hazardous foods must be kept at 4°C or colder to prevent bacterial growth in the danger zone. This fridge is set above 4°C, so do not store potentially hazardous foods in it. If you plan to use this fridge for such foods in the future, adjust the temperature to 4°C or lower.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed several containers of cream-based sauces being reheated in a hot holding unit. Potentially hazardous foods must be rapidly reheated to 74°C within two hours before being placed in a hot holding unit. Hot holding units cannot reheat food quickly enough, leaving it in the danger zone for too long.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed a container of duck fat stored on the floor of the walk-in cooler. Foods must be stored off the floor to prevent contamination from dirt, bacteria, and pests.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • Has the FSP been updated to reflect safe service of raw shellfish?
      • Observation(s): According to operator, a Food Safety Plan for serving raw shellfish is not available. Please follow the Food Safety Plan outlined on pages 15 and 16 of the BCCDC's 'Guide for Restaurant Operators Serving Raw Oysters and Bivalve Shellfish.' This infraction has been outstanding since July 12, 2023.
      • FRS1.5A - Operator must update their written food handling procedures to include service of raw shellfish.
    • Does the facility have raw oyster warnings on menus or display cards?
      • Observation(s): Observed that the menu does not contain raw oyster warnings. Restaurants serving raw oysters MUST display a public health warning from the Medical Health Officer of their health authority. This can be placed on a display card at the table or in the menu. This infraction has been outstanding since July 12, 2023.
      • FRS1.6A - Operator must display a public health warning from the Medical Health Officer indicating that "The consumption of raw oysters poses an increased risk of foodborne illness. A cooking step is needed to eliminate potential bacterial or viral contamination."
      • FRS1.6B - Public health warnings must be placed on a display card at the table or in the menu.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Observed seafood thawing at room temperature. Ensure potentially hazardous foods are thawed using one of the following approved methods: 1) In the refrigerator. 2) In the microwave, if the food will be cooked immediately. 3) Under cold running water.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Observed the hot water at the handwashing station in the back prep area to have very low water pressure. Handwashing stations must have hot and cold water under pressure to allow for proper hand hygiene. Please contact a plumber to increase the water pressure at this fixture. 2) Discussed with the operator that a dedicated handwashing station behind the bar must be established at one of the two available sinks. The dedicated handwashing station must be provided with soap in a dispenser and a method of hand drying that uses single-service products. Once the handwashing station has been established, please provide a photo to EHO of the set-up.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No Food Safety Plan is available on-site. This infraction has been outstanding since July 26, 2019. Please develop a Food Safety Plan for the facility, which includes all potentially hazardous foods on-site.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  3. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • Has the FSP been updated to reflect safe service of raw shellfish?
      • Observation(s): Raw shellfish stored on wet cloths in fridge.
    • Does the facility have raw oyster warnings on menus or display cards?
      • Observation(s): Confirmation required
      • FRS1.6B - Public health warnings must be placed on a display card at the table or in the menu.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Electric slicer had small residue of food particles in hard to clean areas, an appropriate tool may help.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Raw salmon being thawed in vacuumed package which is unsafe due to botulism risk, see https://datcp.wi.gov/Documents/StoringThawingVacuumPkgdFish.pdf https://www.canr.msu.edu/news/open_your_vacuum_packed_fish_before_thawing
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  4. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  5. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  6. Monitoring

    5 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Large 16 litre plastic pails used for cooling hot food, staff say ice water bath used as part of the cooling process. Confirmation required using cooling logs that safe temperatures and times are met for cooling large volumes of food (e.g. every 2 hours record food temperatures)
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - Low temperature mechanical dishwasher at 0 ppm chlorine final rinse when at least 50 ppm required. - QUAT sanitizer mixed manually at over 1000 ppm when 200 ppm for clean in place required
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Knives in use stored under paper towel dispenser where hands drip onto utensils
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Carry over from 11 Jun 2015, please complete the Word document e-mailed with this report
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Carry over from 11 Jun 2015, please complete the Word document e-mailed with this report
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  7. Monitoring

    5 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): No thermometers could be found in coolers, however, there are daily temperature records for coolers and freezers. Manager will ask chef where thermometers are in coolers.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Mussels stored uncovered in container above sauce container in cooler. All shellfish need to be stored on the lowest shelf. Cover with damp towel and use within recommended times. Shellfish safety brochure sent to operator. Keep shellfish tags for 3 months.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): No soap at kitchen hand wash station.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Template sent to operator.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Template sent to operator.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  8. Monitoring

    0 infractions