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Chachi's Orchard Park Mall

510-2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service

3 inspections

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Staff indicated that the food counter surfaces are mostly cleaned with water and vinegar. Occasionally, sanitizer is used. Staff have been informed to always use sanitizer for food contact surface cleaning as this is a requirement by the Food Code.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Foods observed to be thawed in room temperature during time of inspection. Ensure that all foods are thawed in either cold running water, in the cooler or under defrost setting in the microwave.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): There is no soap at the hand washing station located in the back kitchen during time of inspection. The soap dispenser is currently not functioning properly. The soap the staff indicated that was available for staff to use was stored far from the hand sink. This does not encourage staff to wash their hands properly. Ensure that this is resolved as improper hand washing is the number one reason for foodborne illnesses.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure that staff are using sanitizer regularly to clean and disinfect food contact surfaces prior to food preparation
  3. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan procedures and processes were discussed with operator. Their operations is satisfactory and operators display food safe knowledge. Ensure required information is written into your Food Safety Plan and submitted to me for review. Ensure a copy of your Food Safety Plan and record keeping logs are kept on site at all times.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan procedures and processes were discussed with operator. Their operations is satisfactory and operator displays good sanitation knowledge. Ensure required information is written in your Sanitation PLan and submitted to me for review. Ensure a copy of your Sanitation Plan and record keeping logs are kept on site at all times.