Brown Bag Bistro
100-1854 Kirschner Rd Kelowna BC V1Y 4N6 · Restaurant - Food Service
5 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Observed several coolers and freezers to be missing internal thermometers (e.g., Hisense stand-up freezer, walk-in fridge, front display fridge, and back deep freezer). Ensure each unit is equipped with a thermometer. EHO recommended using NSF-certified thermometers that adhere to the interior wall of the unit to prevent misplacement. 2) Operator has a meat thermometer onsite but requires a probe thermometer for monitoring processes, as meat thermometers are not as sensitive or accurate as probe thermometers.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Observed a dirty mop stored in contact with packaged food items. Items with incompatible uses, such as dirty mops and food products, must be stored separately. 2) Observed several areas throughout the facility requiring increased cleaning. Complete a general cleaning of the facility, focusing on floors under equipment, fridge handles, espresso and coffee machine drip trays, food storage surfaces, and surfaces used for storing clean kitchen equipment, food containers, and utensils. Ensure these areas are cleaned frequently enough to maintain them in a sanitary condition.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed the handwashing sinks in the kitchen and behind the bar being used for washing and storing dishes. Handwashing sinks must remain accessible at all times and be dedicated solely to handwashing to ensure proper hand hygiene practices.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature logs have not been maintained. Operator is to check and log all temperature controlled units at least once a day. Check: 1. coolers: below 4C 2. freezer: -18C and below 3. hot holding units: 60C and above
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed evidence of pest droppings under the front bar counter. Operator is to clean, rinse, and sanitize the affected area with 200ppm bleach water solution.
- F2.2C The premises must be maintained free of pests.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Observed vegetables were being stored underneath egg trays. Drippings from the eggs may potentially contaminate the prepared vegetables. Corrective Action: Operator is to rearrange items in the walk-in cooler to prevent cross-contamination; put eggs below vegetables.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler temperature measured around 7°C during the inspection. Operator adjusted the temperature of the cooler and voluntarily moved potentially hazardous foods to the walk in cooler until the cooler is maintaining temperature of its contents at or below 4°C.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator has the required monitoring supplies, but temperature records have not been maintained recently.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Unsanitary conditions observed on top of the oven, on the exterior of the ice machine, on the wall mounted potato cutter, and in hard to reach areas beneath shelves/behind equipment. Unsanitary conditions can attract pests and can contribute to cross contamination issues.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Hood vent is past due for servicing.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cut potato is being stored in water at room temperatures. The operator took immediate corrective actions during the inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The operator did not wash hands after handling the cashier and touching face and prior to handling food and food equipment during this inspection. Review this link: <https://www.canada.ca/en/health-canada/services/healthy-living/your-health/diseases/benefits-hand-washing.html> and ensure that hands are washed frequently and prior to handling food and food equipment.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.7 Are foods protected from contamination?
- Observation(s): Some foods in the sandwich preparation cooler are stored on paper towels. Food must be stored on a surface that is smooth, impervious to moisture and easy to clean. Take immediate corrective actions and contact the health officer by Feb. 27, 2019.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): a) The operator only sanitized the food probe thermometer without the cleaning and the rinsing steps prior to the use. The health inspector reviewed the cleaning requirements with the operator during this inspection. b) The cleaned food slicer has accumulated debris and stains on the blade and the body including the surface underneath the machine. c) The cleaned plastic cutting boards still have accumulated stains. d) The surfaces inside the ice machine and on the ice scoop have accumulated debris. e) The metal potato cutter has accumulated debris. f) The metal can opener has accumulated debris. g) The surfaces on the shelves storing single use disposal food container have accumulated stains. h) The temperatures for the mechanical dishwasher are not monitored and recorded. Take immediate corrective actions for the above-mentioned deficiencies and contact the health officer by Feb. 27, 2019.
- F2.3C Clean in place warewashing procedures 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): a) The used wiping cloth is not stored in a sanitary manner. b) Some foods are stored with non-food items in the food storage areas including the drawers. c) Some cardboard box materials are being used for food storage in the display refrigerator in the front serving area. d) Some foods are stored directly on the ground and behind the hot water tank. The area is dark and require a flashlight to see the areas for inspection. e) The door handle for the upright freezer is covered with plastic tapes and the surface is not easy to clean. f) A large blue foam board is stored between the the upright freezer and the cooking unit. The surface is not impervious to moisture and easy to clean. g) Soft mats that are not impervious to moisture and easy clean are being used on the shelves for food and food equipment storage. Take corrective actions for the above-mentioned deficiencies and contact the health officer by Feb. 27, 2019. h) The operator said that the small white fridge and the small food slicer with multiple blades are not used for the food operation. i) Personal belongings and office items are stored in the same areas where food and food equipment are handled and/or stored. j) Some of the shelving units in the walk in freezer and the walk in refrigerator are not raised a minimum of 15 cm (6 inches) off the floor to allow for cleaning. k) Some of the shelving units storing food and food equipment in the storage room next the washrooms are not raised a minimum of 15 cm (6 inches) off the floor to allow for cleaning. l) Some walls and the shelving units in the food preparation areas and the food storage areas have raw wooden surfaces that are not smooth, impervious to moisture and easy to clean. m) Some of the surfaces for the wall mounting unit for the metal potato cutter have raw wooden surfaces that are not smooth, impervious to moisture and easy to clean. The surfaces have accumulated debris. Take corrective actions for the above-mentioned deficiencies and contact the health officer by Mar. 6, 2019.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): a) The sink next the food preparation area has a bucket storing cut potato in water, and used dishes and utensils in the same sink. Designate a sink in the food preparation for hand washing only and must be separate from food preparation and manual ware washing. Use the two compartments sink that is already available for the manual warewashing. The premises is not equipped with a designated food preparation sink. Take corrective actions and contact the health officer by Feb. 27, 2019. b) The storage room next to the washrooms stores food and food equipment and it does not have adequate lighting to see the corners of the room for inspection. Take corrective actions and contact the health officer by Mar. 6, 2019.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The operator said that some of pages posted in the food premises and in the binder are no longer current. Take corrective actions and contact the health officer by Feb. 27, 2019.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The manufacturer's requirements for cleaning and sanitizing the food equipment such as the food slicer and the ice machine are not available on site. Take corrective actions and contact the health officer by Feb. 27, 2019.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?