Bright Jenny Coffee
1977 Kirschner Rd Kelowna BC V1Y 4N7 · Restaurant - Food Service
3 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed that no test strips were available onsite to check the concentration of the surface sanitizer. Obtain QUAT test strips and ensure they are used daily to verify the sanitizer concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): After discussions with staff, it was determined that the facility had recent concerns with pests. There were observations made that could contribute to the entry of pests: - Gaps in the side weather stripping on the back door. - Several holes in the wall that are improperly filled. Operator must hire a monthly pest control service and send the service contract to the EHO.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): After discussions with staff, it was determined that the mechanical dishwasher does not pull detergent and has been functioning this way for an extended period of time. Currently, the facility is washing dishes with soap in a two-compartment sink and then placing them in the dishwasher for sanitizing. Operator must have the dishwasher repaired or install a proper three-compartment dishwashing area for manual dishwashing, have the dishwasher disconnected, and remove it from the facility.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed the back area to contain several pieces of equipment that are not currently being used. Any items that are no longer required for food-related operations must be removed from the premises to keep the facility free of clutter, which can contribute to pest concerns.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUAT test strips were available on-site for the food contact surface sanitizer. QUAT test strips are necessary for ensuring that sanitizer concentrations are at safe and effective levels. Send a photo of the QUAT test strips to the EHO by February 17, 2025.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed gaps in the weather strip at the back receiving door. Weather stripping or other physical barriers are necessary at all entrances to prevent against the entry of pests, which may carry pathogenic organisms that can contaminate food and food contact surfaces. Please repair or replace the weather strip and send a photo to the EHO once complete.
- F2.2B The premises must be protected against entry of pests.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Staff indicated they only had chlorine test strips. Operator is to acquire quats test strips for use as they currently use quats based sanitizer and not chlorine. Temperature logs were available (in compliance)
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bucket at the end of the bar for wiping clothes: 0ppm (corrected during inspection) Ensure the sanitizer is changed out routinely. After use, wash and rinse wiping clothes before storing them in the sanitizer. High temperature dishwasher, final rinse at plate: 78.9C (in compliance)
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?