BrightPath Lawrence Avenue
1370 Lawrence Ave Kelowna BC V1Y 6M7 · Restaurant - Food Service
6 inspections
- Monitoring
7 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed several bags of raw chicken stored on top of vegetable products inside the main kitchen freezer. Please ensure that raw animal proteins are stored below & adequately separated from vegetables and other ready to eat foods. Facility refrigeration and freezer units were observed overcrowded with containers of food stacked on top of each other in a disorganized and overcrowded manner. As discussed, please provide a plan for installation of additional commercial refrigerator/freezer at the BrightPath childcare facility in order to support safe food storage and to reduce overcrowding.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed a bleach solution on the main kitchen counter stored in an unlabeled container; no tests strips were available in the kitchen to test for chlorine and test strips located for quaternary ammonia in a separate janitorial room were expired. The pre-mix station set-up at this janitorial area was also observed with an inadequately labelled dispensing unit. Two of the three dispending hoses at the wall mounted dispensing unit were missing chemical concentrate bottles and the third dispensing hose appeared to be for dispensing quaternary ammonia based sanitizer - when tested, a solution at 400+ppm was observed. Please ensure that sanitizer solutions are stored within properly labelled containers and provide test strips onsite for daily testing of the selected sanitizer solutions. Please contact a chemical supply company for servicing of the wall mounted chemical dispensing unit located in the janitorial area and ensure that appropriate chemicals are set-up in this unit to assist with ease of mixing chemicals that are necessary for ensuring sanitation of the kitchen and childcare facility itself (ie. cleaner/degreaser, disinfectant, food grade sanitizer).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed a decline in the sanitation of equipment and kitchen surfaces since the time of last inspection, including an organic build-up and food debris inside the main kitchen refrigerator, blender, can opener, counters, floor and underneath equipment. Please completed a thorough cleaning of the entire kitchen and equipment and review sanitation procedures with staff to ensure the maintenance of sanitary food service facilities.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Also as discussed, please provide a plan for repairing the uneven and peeling floor below the main kitchen refrigerator that may be contributing to a build up of organic filth in this area and, replacement of the worn toe kick below the counter with the dishwasher.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed an empty pot within the main kitchen hand washing sink basin at the time of inspection. Please ensure that the main kitchen hand washing sink remains free of clutter and available for handwashing at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan was not available for review at the time of inspection. Please located and maintain a copy of the BrightPath food safety plan for staff to reference and available for review at the time of follow-up.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A sanitation plan was not available for review at the time of inspection. Please located and maintain a copy of the BrightPath sanitation plan with information on chemicals used, concentration of sanitizer solutions, use of test strips, details on proper operation of the main kitchen dishwasher and, instructions for staff on daily, weekly, and monthly cleaning procedures.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The overstock refrigerator in the side storage room was observed operating at a temperature of 9deg.C. The thermometer in this unit was also broken and requires replacement. Please service/adjust this refrigeration unit, replace the thermometer inside the unit and ensure operation at 4deg.C or less. Please also provide an industry standard probe thermometer as discussed with NSF certification. Please also provide a thermometer inside the main kitchen freezer and also monitor/record freezer temperatures daily.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips for Quaternary Ammonia have long expired.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Counter/cupboards surrounding the dishwasher and sinks are worn/falling apart and require repair/replacement. Ice wand observed being stored improperly within the freezer.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): The designated hand sink was used for other uses and it was corrected during inspection.
- 13.4 - Are hand washing stations easily accessible?