Canadian Mental Health Association
1055 Ellis St Kelowna BC V1Y 1Z3 · Restaurant - Food Service
3 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Observed the test strips used to check the concentration of the chemical sanitizers onsite to be expired. Obtain QUAT test strips that are within their expiry date. 2) Observed several coolers and freezers to be missing internal thermometers. Each unit must be equipped with a thermometer. EHO recommended using NSF-certified thermometers that can be attached to the wall or shelving to prevent misplacement.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed multiple ice wands stored directly on the freezer shelf. Ice wands must be stored in clean, designated containers to prevent cross-contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed that the handwashing sink was obstructed by containers of chemicals and a laundry bag containing dirty rags. Handwashing sinks must remain accessible and unobstructed at all times to promote proper handwashing. This is a REPEAT infraction. Operator must find a permanent storage location for these items.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed scoops to be stored directly in dry good bins, with the scoop handles submerged into the food. Scoops must be stored in a manner that prevents hands and hand contact surfaces from contaminating dry products in storage.
- 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): Observed no sanitizer solution available on-site. Please have a bottle or bucket of surface sanitizer (e.g., QUAT) prepared before the start of each business day to ensure easy access for proper sanitation.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed that the handwashing sink was obstructed by containers of chemicals and a laundry bag for dirty rags. Handwashing sinks must be kept accessible and unobstructed at all times to promote proper handwashing practices.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions