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Centre Culturel Francophone de L'Okanagan

702 Bernard Ave Kelowna BC V1Y 6P5 · Food Manufacturing - Food Processing

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed no chlorine test strips on-site for the surface sanitizer. Sanitizer test strips are necessary for ensuring that sanitizer concentrations are at safe and effective levels. Please obtain chlorine test strips and send a photo to the EHO once obtained.
      • 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): Observed expired bleach sanitizer on-site. Expired sanitizers may lose their effectiveness, creating a risk of inadequate surface sanitization. Please purchase a new bottle of bleach sanitizer before using the kitchen again and send a photo to the EHO once obtained.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Unplugged freezer with mold needs to be cleaned and sanitized prior to use.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Provide temperature requirements for operation of dishwasher, recommend recording wash and rinse temperature when in use.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  7. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Provide a log to record refrigerator temperatures.
    • 12 - Is the contact information the same?
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Ceiling has water stains. Light fixtures require a cover. ( Ceiling and grill)
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Provided some plans at time of visit to review.