Cecil's Perogy Palace
1011 Richter St Kelowna BC V1Y 2K4 · Restaurant - Food Service
10 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed a bottle containing chlorine sanitizer with a concentration of 0 ppm. Chlorine must have a concentration of 100–200 ppm to effectively sanitize food contact surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Observed cabbage stored in multiple freezers without protection between the food and freezer surfaces. Freezer surfaces are not cleaned frequently enough to allow direct food contact. Operator was advised to store cabbage in clean, food-grade bins. 2) Observed the upstairs room and perogy equipment to be covered in flour. Operator must clean the area immediately and ensure it is maintained in a sanitary condition through regular cleaning.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Observed an ice wand stored directly on the freezer shelf. Ice wands must be stored in a clean, separate container to prevent cross-contamination. 2) Observed cabbage stored in tarps inside multiple freezers. The tarps did not fully cover the freezer surfaces, resulting in cabbage being stored in direct contact with exposed areas. Freezer surfaces are not cleaned frequently enough to allow direct food contact. Operator was advised to store cabbage in clean, food-grade bins. If tarps continue to be used, the operator must provide documentation confirming they are food grade and ensure the tarps completely cover all freezer surfaces in contact with cabbage.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed two containers of cream-based sauces in a hot holding unit with internal temperatures ranging from 31°C to 35°C. As per operator, the sauces are placed in the hot holding unit to re-heat slowly and were removed from the fridge approximately 45 minutes prior. Potentially hazardous foods must be rapidly reheated to 74°C within two hours before being placed in a hot holding unit. Hot holding units are not capable of re-heating foods fast enough, leaving them in the danger zone for too long.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed a sanitizer bottle in the kitchen containing bleach at a concentration greater than 200ppm. The test strip turned white after testing the solution, indicating a very high concentration of bleach present. Sanitizers should not be used at concentrations above the recommended levels. Discussed how to prepare a proper bleach sanitizer solution with a concentration between 100ppm and 200ppm.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed the French fry cutter, dough mixed, and perogy machine to be requiring cleaning. Inadequate washing and sanitizing of equipment can lead to the growth of disease-causing bacteria which can cross-contaminate fresh foods during use. Provide a photo of the cleaned equipment to the EHO by February 24, 2025.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Internal temperature of a gravy stored in the hot holding unit was measured at 54°C. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens. Ensure to preheat the hot holding unit to maintain a minimum temperature of 60°C and reheat the foods to at least 74°C before transferring to the hot-holding unit. CDI - Ensure foods are stored above 60 °C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator observed using QUAT sanitizer for food contact surfaces. No QUAT test strips were observed to measure the sanitizer concentration. Ensure QUAT test strips are accessible and available to staff onsite. No dishwasher safe thermometer available on-site to monitor high temperature dishwasher. Purchase a dishwasher safe thermometer with a maximum temperature reading option. Ensure a minimum of 71°C is reached on the plate surface in the final rinse cycle. Monitor 2x daily.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Open bags of flour observed in the dry storage area. Potential for harborage of pests. Ensure all dry goods are stored in pest proof containers.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Knives used for handling food were observed stored on unclean surfaces. Ensure to store the knives in a container or a holder. Wash, rinse and sanitize the knives regularly. Dough slicer and French fry cutter observed unclean. Inadequate washing and sanitizing of equipment can lead to the growth of disease-causing bacteria which can cross-contaminate food. Ensure the equipment is washed and sanitized after use as per manufacturer's instructions. Equipment not required for food operations must be removed from the premises.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips available onsite at time of inspection do not clearly specify what is measured. Operator uses quaternary ammonia sanitizer for the front of house area, and chlorine/bleach sanitizer for the kitchen area. Operator must ensure the facility is supplied with tests trips for measuring the concentration of each type of sanitizer used in the premises. Please acquire quaternary ammonia sanitizer test strips and chlorine/bleach sanitizer tests trips, provide EHO with a picture confirming that the proper tests trips have been acquired to resolve this infraction.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer was not available in the kitchen at time of inspection. Through discussion it was determined that operators routinely use bucket of sanitizer from kitchen for the front of house. Operators prepared a new bucket of sanitizer at time of inspection. Sanitizer must be kept available in the food handling space at all times to facilitate ongoing sanitary maintenance. As discussed during the inspection I have included some suggestions/options for your consideration. -Spray bottles of sanitizer can be a good option, please ensure wiping cloths are replaced at regular intervals or whenever they become dirty if spray bottles are used. -Sanitizer dispensing/mixing unit may be a good option for ensuring sanitizer is routinely made available and mixed at required concentrations. -Chlorine/Bleach sanitizer is a suitable option for use in the food handling space as long as it is mixed/maintained at the required concentration (Bleach Sanitizer: 100-200ppm). -Cotton cloths stored in quaternary ammonia sanitizers can rapidly reduce the efficacy of the sanitizer solution. Some options for dealing with the rapid loss of sanitizer concentration are; user microfiber/non-organic cloths, replace quaternary ammonia sanitizer solution at 1-2 hour intervals or whenever the concentration falls below 200ppm, use alternative sanitizer solution in buckets (chlorine/bleach 100-200ppm).
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Chest freezer in front of the cooking line has become deteriorated and requires repairs/replacement. Operator has indicated that a replacement freezer is available and the existing freezer will be replaced by Friday May 5th 2023.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Discussed cooling procedures with operator, current practices do not strictly adhere to required timeframe.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed uncovered pail of sauce for cabbage rolls sitting on the floor in the walk-in cooler with scoop floating in it. All foods should be stored at least 6 inches above the floor in the cooler. Scoops should not be stored inside of food containers. Scoops without handles left inside food containers can lead to contamination of contents.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Facility Sanitation required. Observed a buildup of food particles and debris on and around the mixing machine. Stovetop has accumulated burnt debris and requires cleaning. Ceiling tiles are dirty and discolored and require cleaning. Ceiling in the Walk-in cooler requires repairs and cleaning. Clean pots observed sitting on floor near prep/ware washing sink.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Using a meat thermometer, require a probe thermometer that can read refrigerator and high temperatures. Using bleach, need test strips to check the ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): Ceiling in walk-in cooler requires repair. Lid of deep freezers are damaged, require repair. Replace missing lights and light covers.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Keep at site. Using vinegar, this can be used to clean however it is not a sanitizer.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Items stored on trays on the floor in the cooler. Upper shelves are wooden and require resurfacing. Drywall above sinks.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
7 infractions
- 1 - Are proper cooking and reheating procedures followed?
- 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
- 1.3 - Accurate thermometer must be available to monitor process.
- 2 - Are proper hot holding procedures followed?
- Observation(s): No probe thermometers. Start recording hot holding temperatures.
- 2.2 - Accurate thermometers must be provided to monitor equipment.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Dishwasher leaking, requires repair.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): A smooth impervious backsplash is needed by sinks. Items stored on trays on floor of cooler, require shelves. shelves must be smooth and impervious. Ceiling around fan requires cleaning. wooden shelves requires resurfacing so that they are smooth and impervious. Missing baseboard by prep area and grill.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No plan at the site.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No plan at the site.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Margarine to mmet the 2 % trans fat of less of total fat content. No information on container.
- 19.2 - All spreadable margarines and oils must meet the restrictions of 2% trans fat or less of total fat content.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): The dishwashing unit achieves at least 71° C at the dish surface. The concentration of the sanitizer in a spray bottle is above 200 ppm free chlorine and the test strip is bleached out. - Recommendations: 1. Pure bleach solution should not be used. The solution should be diluted to at least 200 ppm free chlorine. Corrected During Inspection (CDI): Accumulated debris was observed on the deli slicer especially between the blade and the main body at the time of the inspection. The parts are cleaned and sanitized during the inspection. The food staff does not recall when the ice machine was cleaned and sanitized. - Action required by the operator: 1. Food equipment including the deli slicer must be cleaned and sanitized according to the manufacturer's instruction. A written copy should be available on site. 2. If a food equipment (e.g. ice machine) is cleaned and sanitized by a service company, the service record should be kept on site for inspection.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?