Brandt's Creek Pub
435 Glenmore Rd Kelowna BC V1V 1Z6 · Restaurant - Food Service
8 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please provide new test strips for testing quaternary ammonia hard surface sanitizer solutions and, provide dedicated test strips at the bar for verifying the glasswasher final rinse chlorine concentration daily.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bar glasswasher was found with no measurable chlorine following testing of the final rinse cycle. Please repair this glasswasher and restore the final rinse concentration to 50-100ppm chlorine. Please complete additional cleaning underneath equipment, corners/along walls as discussed. Please also resurface/replace worn cutting boards as discussed.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): As discussed while onsite, please resurface or replace cutting boards observed with staining and knife grooves located on prep table refrigerators along the main cook line. Please complete additional cleaning in areas that include some floor to wall junctions/corners, under equipment, some storage shelving and inside the walk-in beer refrigerator. Please replace missing floor tiles at the end of the cook line heading towards the dry storage area to provide a tight fitting cleanable floor surface as discussed.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Foodsafe certification has expired for head chef and facility manager - please confirm recertification by April 08, 2024.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Cooling of advance prepared wings not occurring to within the cooling standard.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Shelving and flooring in both walk-in refrigerators not being maintained in a sanitary manner. Some areas of the kitchen in corners, floor underneath equipment, dry storage room, hot water tank/mop sink room and other hard to reach areas were observed with a build up of grease and organics, requiring more frequent and thorough cleaning.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Food containers stored on the floor within the walk-in cooler (floor is not impervious and not being maintained in a sanitary condition).
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Rusted metal shelving was observed within the main kitchen walk-in cooler and worn out and dirty shelving observed in the "beer cooler" where food for the restaurant was being stored. Flooring in both coolers were not being maintained in a sanitary manner and were observed as no longer impervious and absorbing grease/oils, etc.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Could not determine whether chicken wings are being cooked to 74deg.C on the initial cook step, partial cooking may be occurring followed by cooling, refrigeration and reheating/re-frying to order .
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Could not confirm ≥500ppm Hydrogen Peroxide for kitchen food contact surface sanitizer.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Beer/food storage cooler showing signs of debris/mould build-up on walls/ceiling and fan covers.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions