Brodo Kitchen and Catering
101-483 Main St Penticton BC V2A 5C4 · Restaurant - Food Service
20 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): in use utensils are stored in a container of water. these need to be stored in ice water or hot water (>60C) or wiped clean with a sanitized cloth and left dry on the counter
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): once bags of food are open they need to be put in pest proof containers with lids.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): sandwich cooler at the front area was reading 8C. this fridge needs to have a thermometer and temperatures monitored.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): knives stored between the front prep cooler and prep table. this is not a sanitary storage solution
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): flooring in the front area has a hole, this will need to be fixed as all flooring needs to be of smooth, easily cleanable surface flooring in the walk in cooler is chipped/pitting, this will need to be redone ceiling in the back area needs to be fixed
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): back storage area is dark, light bulb may be out on top of the walk in cooler. storage areas should be bright to help show areas that need attention/cleaning jars of food in the walkway need to be stored at least 6" off the floor
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): facility has expanded in the last few years. please provide updated floor plan
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Large preparation cooler at front was found to be holding foods at 10C-13C at inserts and in the interior of the unit. Operator was able to move all products to walk in Operator must ensure all potentially hazardous foods are to be stored at 4C or less while being cold held. Unit is to not be used for cold holding storage until issue has been corrected with confidence.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please include sous vide procedures and growing of microgreens in your food safety plan.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Great West supplies and maintains chemical dispensers. QUATS is generally used as a sanitizer but the supply has been supplemented with chlorine until next service date. Chlorine test strips are indicating that there is no sanitizer present in the solution. Discussed with operator that chlorine solution must be made manually by adding 1/2tsp sanitizer to 750ml bottle of water.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14.5 - Is the premises free from pests, harbourage areas and protected against pest entry?
- Observation(s): ensure back door is closed completely to prevent the entrance of pests
- 14.5 - Is the premises free from pests, harbourage areas and protected against pest entry?
- Monitoring
1 infraction
- 8.2 - Are there handwashing stations available?
- Observation(s): One of the paper towel holders was empty and refilled during this inspection.
- 8.2 - Are there handwashing stations available?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- Are handwashing stations easily accessible?
- Observation(s): Paper towels not available. Resolved during inspection.
- Are handwashing stations easily accessible?