Central Kitchen & Bar
1155 Ellis St Kelowna BC V1Y 1Z5 · Restaurant - Food Service
9 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed several containers of potentially hazardous foods (PHFs) (e.g., garlic butter, sliced vegetables, caramelized products, homemade sauces with potentially hazardous ingredients, etc.) stored on the countertop, with temperatures ranging from 12°C-32°C. Discussed with staff that only a minimal number of PHFs may be stored at room temperature (specifically fries, sweet potato fries, and potato rounds). These items may be held at room temperature in small quantities, provided timers are used to monitor holding times and ensure timely disposal or refrigeration. Discussed with the operator that frequently used items (e.g., garnishes such as limes, lemons, and sliced green onions) may be stored on ice. The ice must be regularly replenished and maintained at a level sufficient to keep foods at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Observed that the fan covers in the walk-in cooler located in the ball hockey arena area require cleaning. Operator must clean the fan covers immediately and ensure they are cleaned regularly. 2) Observed that the light fixture in the room with the ice machine is missing a protective cover. Operator must install a protective cover or shatterproof bulbs. 3) Observed clean tongs stored hanging on the side of the handwashing sink, leaving them exposed to contamination during handwashing.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- 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): Discussed that the sink located between the two glasswashers behind the bar is not suitable as a designated handwashing sink, as it is also being used for disposing of drinks. Operator will designate the other sink behind the bar exclusively for handwashing. This sink must be supplied with liquid soap and paper towels in a dispenser.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Observed sushi rice stored at room temperature with no pH testing records available. A quick check with pH strips showed the rice had a pH below 4.2, and the facility has pH strips onsite for continuous monitoring. Additionally, a standardized recipe is maintained onsite. Operator was instructed to arrange pH testing through an accredited laboratory to verify the pH of the rice. After discussions with staff, it was confirmed that sushi rice is kept for more than one business day. As outlined in the BCCDC Sushi Safety document, once sushi rice is acidified to a pH of 4.2 or below it may be held at room temperature but must be discarded at the end of the day.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed the mechanical dishwasher in the upstairs kitchen to have a QUAT concentration of 0ppm. Operator was instructed to contact a service technician for repair and provide the service report to the EHO. In the meantime, dishes must be washed in the two-compartment sink with bleach or QUAT sanitizer, or in an alternate dishwasher.
- F2.3A Mechanical dishwasher/glasswasher 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): 1) Observed clean tongs stored hanging on the side of the handwashing sink, leaving them exposed to contamination during handwashing. Operator was instructed to remove, clean, and sanitize the tongs, and to store utensils in a manner that prevents contamination. 2) Observed an ice wand stored directly on the freezer shelf. Ice wands must be stored in a clean, separate container to prevent cross-contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed several containers of potentially hazardous foods (e.g., cut fruits and vegetables, caramelized products, etc.) stored at ambient temperatures. Through discussions with multiple staff members, it was determined that the facility uses time as a public health control for several potentially hazardous foods kept at ambient temperatures. Potentially hazardous foods should be stored in a cooler until needed and returned to the cooler when not in use. During busy periods, such foods may remain on the counter for up to 2 hours but must then be returned to the cooler. If time is used as a public health control at ambient temperatures, proper procedures, such as using timers, must be in place to track when items need to be returned to the cooler or discarded. For frequently used items like cut lemons and limes stored on ice behind the bar, ensure the ice is changed regularly and that it reaches a sufficient level around the food to maintain a temperature of 4°C or lower.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed that both low-temperature dishwashers behind the bar were not connected to a sanitizer supply. The operator connected a chlorine supply during the inspection. After priming the dishwashers multiple times, the chlorine level in both was verified at 100 ppm.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed beef patties thawing at room temperature. Ensure potentially hazardous foods are thawed using one of the following approved methods: 1) In the refrigerator. 2) In the microwave, if the food will be cooked immediately. 3) Under cold running water.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed the handwashing sink behind the bar to be obstructed by a garbage can.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUAT sanitizer test strips were observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure QUAT test strips are accessible and available to staff onsite.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bottles kept in the prep kitchen were measured at 0 ppm QUAT concentration. A minimum concentration of 200 ppm QUAT is required to allow for adequate sanitizing of food contact surfaces. Ensure the sanitizer dispenser is properly dispensing sanitizer into spray bottles. Use QUAT test strips to ensure a minimum of 200 ppm concentration is measured in the sanitizer spray bottles. Low temperature dishwasher kept in the bar area was measured at 0 ppm chlorine. A minimum of 50 ppm chlorine concentration is required for adequate sanitizing of utensils. Operator was asked to use other dishwashers for washing and sanitizing of utensils until it is fixed.
- F2.3A Mechanical dishwasher/glasswasher 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs were observed not completed for coolers and freezers. Ensure daily (2x) logs of temperatures (i.e., coolers, freezers, cooling of food, etc.) on the log sheet. Email the temperature log for the next week to the EHO for verification.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation logs not maintained. Ensure daily log of sanitizer concentration for food contact surfaces and dishwashers.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility was not equipped with test strips for all sanitizers used in the premises. Please acquire new tests trips for quaternary ammonia sanitizer and begin regularly monitoring sanitizer concentrations. Quaternary ammonia sanitizers should be maintained at a concentration of 200-400ppm, above 400ppm these sanitizers can leave a harmful residue on surfaces and contaminate foods, below 200ppm these sanitizers may not provide sufficient sanitizing action to eliminate pathogens of concern which could lead to food borne illness. Provide EHO with a picture of the new test strips once acquired to resolve this infraction. Please also send a picture of the test result for the sanitizer to confirm it is being dispensed at the appropriate concentration.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher in the main floor kitchen is not achieving sanitizing temperature (71°C). Please have the dishwasher serviced to ensure adequate sanitizing temperature is being achieved. Until the dishwasher has been serviced by a technician dishes must be sanitized in other dishwashers onsite. Once the dishwasher has been returned to proper function provide EHO with a copy of the service report to resolve this infraction.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed an accumulation of food debris and residues on the floor and lower shelves in the walk-in cooler near the product receiving entrance. Staff have placed pans on the floor to more easily collect debris that falls through the shelving, this practice is not recommended as it discourages thorough cleaning procedures in these hard to reach areas. Please ensure that regular cleaning procedures do not neglect hard to reach areas (beneath/behind shelves). Provide EHO with pictures of the walk-in cooler after cleaning has been completed to resolve this infraction.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility does not have iodine test kit to test concentration of iodine for bar dishwasher. Sanitization is the process of killing illness causing microorganism of public health importance that can be present on food contact surfaces and wiping cloths, and these microorganisms are destroyed through effective sanitization practices. Test strips ensure that concentrations of chemical sanitizers are at the appropriate level to ensure effective sanitization of food contact surfaces. Iodine-based sanitizer should be in the range of 12.5ppm-25ppm. Manager stated that this dishwasher is monitored by maintenance company and tested regularly, but will acquire a test kit.
- 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 scoops for bulk goods and ice well (at bar) stored with food products. Equipment that is handled by staff and stored in food product, increase the risk of introducing physical hazards or illness causing microorganisms, contaminating that food product. Scoops are required to be stored outside of food product and in individual storage containers to reduce the risk of contamination from the handling surface and from allergens. Chef removed the scoops from the bulk food products and stated he will ensure they are stored outside of food. Manager stated they will keep scoops out of the ice well. There were inserts above the ice suitable for this purpose. Observed food and dirt build up under fridges online, as well as compressor fans with dirt and dust buildup. Pests are carriers of illness-causing microorganisms and can contaminate food and food contact surfaces with those microorganisms. The premises must be maintained in a clean and sanitary manner to prevent attracting pests to help prevent contamination of food and food contact surfaces. Without consistent cleaning, the risk of contamination for food products from physical hazards is increased. When fans blowing onto food are allowed to buildup dirt/dust debris, those physical hazards may find their way into food products which then get served to members of the public. Chef stated all cleaning necessary to maintain sanitary conditions would be done the night of the inspection (Aug 12).
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler noted at about 10 degrees C on the top. Potentially hazardous foods including cheese being kept at the top. Foods were discarded by the operator at the time of inspection. Recommend to take temperatures of the unit (probe food holding at the top of the unit) every 2 hours to ensure that the display cooler is able to keep at 4 degrees C or less consistently.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Visibly soiled wiping clothes noted on prep table. Corrected during inspection. Knife stored in between prep tables. Corrected during inspection.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Potentially hazardous foods stored on the top of the line/prep fridges noted at 4 degrees C on the left and 10 degrees C on the right using a probe thermometer. Soft cheeses noted on the right side of the prep fridge was removed and placed where the prep fridge was holding at 4 degrees C. Cheese had been out a short time for lunch service. This was corrected during inspection. Fridge temperature taken from the inside of the fridge show it is able to keep at temperature (1 degrees C). Difference in temperature may be attributed to the heat from the grill area directly beside the right side of the fridge.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer are pre-mixed with water and set up by cleaning company. Downstairs sanitizer dispenser noted at 50 ppm. Upstairs sanitizer dispenser noted at 200 ppm. Technician will be called in to service the unit. Test strips are available on site to confirm sanitizer concentration. In the meantime, the upstairs dispensing unit will be used to fill sanitizer bottles. Dishwasher noted at 83 degrees C on the first run.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Sauces made from scratch are not being refrigerated. pH is not know for shelf stability. Sauces were placed in the fridge. Sauce for the calamari (garlic in oil) was being stored at room temperature and was disposed.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Light in the upstairs kitchen has been removed. Wall in the dish areas of the upstairs kitchen and downstairs has exposed dry wall and the ceiling upstairs is exposed wood. Please ensure surfaces are non-porous and easy to clean.
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan is not available at the time of inspection. EHO will email a template
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan is not available at the time of inspection. EHO will email a template
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?