Central Okanagan Hospice House
2035 Ethel St Kelowna BC V1Y 2Z5 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed no thermometer in upright cooler, located in right-side kitchen and noted staff used to measure cooler temperature setting number. Ensure a thermometer is available in the cooler to monitor temperature. No dishwashing temperature logs observed for residential dishwasher in both kitchens and right-side kitchen staff was not aware of test strips or dishwasher thermometer used to measure maximum temperature at plate level. Dishwasher temperature must reach at least 71°C at the plate level and 82°C at manifold for adequate sanitizing of utensils. Ensure to monitor maximum temperature of dishwasher during final rinse cycle and record on a log sheet.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Expired QUAT test strips were observed used for measuring the concentration of food contact surface sanitizer at one of the sanitizer dispenser. CDI- operator was instructed to use valid QUAT test strips present on site to measure sanitizer concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Kitchen on west side of building uses oxivir to sanitizer counters; oxivir not used in the other kitchen. Unsure if sanitizer is being used in the back receiving/storage kitchen space. **Confirm what is used at both kitchens and in the back receiving/storage kitchen space. **Confirm what concentration of a food-grade sanitizer is being used.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions