Centex OK Falls
5228 Hwy 97 Okanagan Falls BC V0H 1R0 · Restaurant - Food Service
4 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Chicken being hot held in warmer was recorded to be 52C. Hot holding unit must be turned up to ensure food stays at 60C or hotter at all times. Please ensure this is being checked every 2 hours.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer in the warming cabinet was not working. Temperature did not move even when placed in the freezer. Please purchase a new oven thermometer to keep in the hot holding unit.
- 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): Mouse droppings found in drawers, cupboards and behind freezers in the storage area. Please ensure ongoing pest management and send me the last pest management inspection report.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The cupboards and drawers in the kitchen area must be all cleaned out and sanitized. All plastic cups, lids, spoons, paper items, etc. must be stored in a hard plastic bin to protect from contamination. One box of plastic spoons was discarded in the garbage because it had droppings in it.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, no test strips were available on site. Ensure to supply chlorine test strips for frequent sanitizer concentration monitoring.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): At the time of inspection, no sanitizer was available on site for both food contact surfaces and sanitizing dishes in the three-compartment sink. Ensure to keep sanitizer on the premise to continuously sanitize food contact surfaces and sanitize dishes properly.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Internal temperature of chicken strip and chicken wing was 48 and 51 degrees respectively. Thermometer inside the warming unit was also reading around 50 degrees as well. • Staff increased the temperature in the hot holding unit. All food must maintain an internal temperature of 60 degrees or warmer while hot holding.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.7 Are foods protected from contamination?
- Observation(s): • Accumulation of rat feces in cupboards and drawers that has not been cleaned out for some time. All the items in the drawers must be removed and the single use items be discarded and the reusable items must be washed and sanitized.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Mouse/rat droppings found in cupboards and drawers of the restaurant. All packaging and lids that are exposed to the droppings must be discarded. The cupboards and drawers must all be sanitized with bleach solution of 200 ppm or 200 ppm quats. • All access points from the outside must be sealed to prevent the entry of pests. • All openings into walls must be sealed to keep pests out • Professional pest company must be hired to deal with the pest problem.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s):
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Could not be located at time of inspection.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Could not be located at time of inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.5 Are the FOODSAFE training requirements being met?
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?