Chan Fortune Restaurant
C-3968 Lakeshore Rd Kelowna BC V1W 1V5 · Restaurant - Food Service
7 inspections
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure a probe thermometer is available for measuring final cooking temperatures.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Raw shrimp was being thawed in the sink. Ensure foods are thawed in cold running water or in the refrigerator.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Several cutting boards were discolored and showed signs of heavy use. Operator was instructed to refinish or replace these boards. F2.5G: Containers of raw meat were being stored over top of cooked and ready to eat food in the cooler. Operator was instructed to store raw meats below and separately from ready to eat food. F2.5K: -Scoops need to have handles and be stored properly to prevent contamination of food. -Several tools were being stored in the gaps between equipment. Operator moved these and was instructed to discontinue storage in this manner. *CDI*
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- 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): Temperature logs were not maintained for recent months. Operator stated they would restart this
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Written sanitation procedures unavailable at time of inspection. Operator provided with template
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Raw chopped garlic in oil was being kept at room temperature at the grill area. Operator was instructed to ensure this is kept under refrigeration at all times.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Operator stated food was thawed overnight in the sink. Operator was instructed to thaw food using approved methods. Resources provided to the operator for safe food thawing methods.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: A jug with its bottom removed was being used an improvised food scoop. Operator was instructed to ensure proper equipment is used for food scoops. *CDI* F2.5K: -A knife was being stored in the gap between the cutting block and the prep fridge. The operator was instructed to discontinue this storage method. *CDI* -Raw eggs shells were being stored beside cleaned utensils in the kitchen. Operator was instructed to ensure these are properly discarded to prevent risk of cross contamination. *CDI* -The rice scoop was being kept in room temperature water between uses. The operator was instructed to keep store scoop properly between uses. -Scoops were being stored in food bins with their handles in contact with the food. Operator was instructed to ensure scoops are stored to prevent a risk of contamination.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The kitchen handwashing sink did not have paper towel.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs were unavailable at time of inspection.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
8 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure there are thermometers placed in each coolers to allow for monitoring of temperatures. Sanitizer strips must be available.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): Entire kitchen requires deep cleaning.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer on site. Operator has not been sanitizing dishes. Requested operator to demonstrate manual dishwashing procedures. Operator uses 3rd compartment sink at the end of shift for dishwashing.
- 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.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Large amount of raw frozen whole meat thawing in original packaging but opened, with cold water filled to the maximum in the 3rd compartment sink. 3rd compartment sink is used as thawing sink until end of shift when used as dishwashing sink. Operator instructed to clean and sanitize 3rd compartment before and after use. Resources will be provided on approved methods of thawing.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Deep cleaning of all kitchen floor is required. This includes walk in freezer and cooler. All surfaces of shelving, food storage, and food preparation areas must be cleaned and maintained clean. Scoops for dry food must have handles and stored properly that dry food will not be contaminated by hand. Only use food-safe containers/scoops - please do not use metal tin cans as chemicals can leach and contaminate food.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Walk in freezer is exceeding capacity and requires storage management. Currently multiple boxes are on the floor with no walking space. Overcrowded freezers can lead to inability to clean and poor air circulation.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No FSP available. Operator not aware of this plan. Temperature monitor logs not used.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No SP available. Operator not aware of this plan.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine bleach sanitizer is mixed manually. *Please obtain chlorine test paper to verify the concentration is adequate for reducing harmful microorganisms.
- 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): Scoops used for dry bulk food is not food grade (tin can), or is submerged in food without handle. In-use rice spatula stored in a bowl of water. *Only use equipment/utensils that are food grade if there is contact with food. *Use scoops with handles to prevent cross contamination from hand to food. *Store scoops in a way that protects foods from cross contamination. *Store in-use utensils (e.g. rice spatula) properly and minimize the time that allows for harmful microbial growth.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Scoops observed to be stored in dry foods during time of inspection One container of raw meat observed to be stored above ready to eat foods during time of inspection
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Facility has a 3 compartment sink for cleaning and sanitizing. However, the third compartment was used for the washing food and produce. When asked, staff explained how all 3 compartments were used for cleaning and sanitizing utensils and dishware
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Staff washroom sink is leaking and needs to be fixed
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand washing station in the staff washroom was not working during time of inspection as the water was turned off
- F1.7 Are foods protected from contamination?