Chances Kelowna
1585 Springfield Rd Kelowna BC V1Y 5V5 · Restaurant - Food Service
9 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed garlic spread stored on the countertop at room temperature. Staff reported that the garlic spread had been removed from the refrigerator approximately one hour prior. Garlic mixed with butter or margarine creates a low-oxygen environment that can support the growth of Clostridium botulinum. Ensure garlic spread is maintained at 4°C or below, or 60°C or higher, at all times.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed a glass polisher stored inside the handwashing sink in the upstairs bar. One of the handwashing sinks behind the bar must be designated for handwashing only, while the other must be used for dumping, filling, polishing, rinsing, etc.
- 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
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed garlic butter containing fresh garlic stored on the countertop at 17.4°C. Operator stated that the butter is kept at room temperature throughout the business day for ease of use and was removed from the refrigerator approximately one hour prior. Fresh garlic in butter creates a low-oxygen environment that can support the growth of Clostridium botulinum. Ensure garlic butter is stored 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.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Operator informed EHO that there was no hot water in the upper kitchen and bar, while the lower kitchen and bar remained unaffected. The affected areas had already been closed, and a technician was on-site. Do not resume operations in the upper kitchen and bar until hot water is restored. Notify EHO once hot water has been restored.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed half-cooked bacon stored above lettuce in the double-door refrigerator in the lower kitchen. This practice increases the risk of cross-contamination, as juices from raw animal proteins could drip onto ready-to-eat foods.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed two utensils with extensive chipping/cracking. Once utensils begin to chip or crack, harmful bacteria can hide in the damaged areas, making them difficult to clean.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Garlic butter containing fresh garlic was being stored at room temperature. Operator indicated this had been out for greater than 2 hours. Food was discarded. Operator was instructed to keep garlic butter refrigerated.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The quat sanitizer test strips were expired.
- 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): F2.5C: Ensure cleaning cloths are stored in sanitizer between uses or are single use and discarded after use. F2.5J: Ensure the lighting above the café counter service window is equipped with shatterproof covers or shatterproof bulbs F2.5K: Ensure scoops have handles and are stored properly to prevent food contamination
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- 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): Ensure the food safety plan includes the safe handling procedures for all potentially hazardous foods on site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature in the small bar fridge behind the service counter and the top shelf of the display cooler were measured above 4°C at time of inspection. Coolers containing potentially hazardous foods (PHF) must maintain contents at or below 4°C to protect against contamination that may lead to food borne illness. The small bar fridge must not be used for the storage of PHF until EHO receives confirmation that the temperature has been adjusted and the unit is maintaining acceptable cold holding temperature. If the bar fridge is unable to maintain adequate cold holding temperatures it must be repaired or replaced. Temperature monitoring procedures must include the display coolers, these temperatures should measured from the warmest part of the cooler and recorded in a log. Staff should be aware of necessary corrective actions when coolers are measured above 4°C to protect foods from temperature abuse that can support the growth of pathogenic microorganisms and the development of their toxins.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The the chlorine sanitizing glasswasher in the upstairs bar area was measured below the required sanitizer concentration. Chemical sanitizing dishwashers must maintain a minimum concentration of 50ppm to ensure adequate sanitizing action is maintained. Provide EHO with a copy of the service report confirming the glasswasher has been returned to proper function or pictures confirming the sanitizer concentration has been properly adjusted to resolve this infraction. Sanitizer in buckets was measured below the required concentration, quaternary ammonia sanitizers must be maintained between 200ppm and 400ppm to ensure adequate sanitizing action. Sanitizer from the mixing/dispensing unit was measured at acceptable concentration (350ppm). Sanitizer in buckets must be replaced often enough to ensure the concentration does not fall below 200ppm.
- 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): The drain catchment below the upstairs bar ice well was obstructed interfering with proper drainage. Current drain catchment does not appear to provide sufficient backflow prevention. Backflow prevention device is required under the ice well behind the upstairs bar to prevent potential contamination of ice, and the drainage issues must be addressed. Provide EHO with pictures confirming that the drainage catchment has been repaired and new the backflow prevention device has been installed to resolve this infraction.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station in the upstairs kitchen was obstructed at time of inspection. Handwashing stations must be maintained unobstructed to facilitate proper ongoing hand hygiene procedures.
- 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
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): upstairs kitchen, glass 2 door fridge is too warm and thermometer is broken
- F1.7 Are foods protected from contamination?
- Observation(s): in use utensils are stored in sanitizer solution. when utensils are wet they still contain sanitizer and can contaminate the food. please store in use utensils in a dry container and wash frequently or in a container of ice water and change frequently downstairs bar: hose from the drink dispenser is flaking black spots into the ice.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): upstairs bar was filled with cleaner and not sanitizer. ensure staff know after cleaning to sanitizer surfaces with approved sanitizer. dispenser is dispensing at the right concentration
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): The time and the food temperatures are not monitored and recorded when cooling cooked foods. Take corrective actions and provide a copy of the records to the Environmental Health Officer by Nov. 16, 2018.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): A local pest control service company provides the pest control service and their technician noted two outstanding issues in their last record dated in Oct. 2018. During this inspection, the operator agreed to follow up with the technician during their next regular service in Nov. 2018 and review any outstanding issues they observed during their services. Take corrective actions and contact the Environmental Health Officer by Dec. 1, 2018,
- 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): a) The cleaned tomato manual slicer in the back food preparation area on the main floor has accumulated food debris and food stains on the blades. b) The food slicer in the back food preparation area on the main floor has accumulated food debris behind its blade. c) The food can opener in the back food preparation area on the main floor has accumulated food debris. d) The ice machine for the bar area on the main floor has accumulated debris and stain on the surface inside of the unit where ice is being stored. Take corrective actions and contact the Environmental Health by Nov. 16, 2018.
- F2.3C Clean in place warewashing procedures 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): a) A cardboard box is being used for food storage in the walk in cooler (#7) on the main floor. b) Some reusable wiping cloths in the food preparation area on the second floor are not stored in a sanitizing solution when they are not being used. Take corrective actions for the above-mentioned deficiencies and contact the Environmental Health by Nov. 16, 2018. c) The door seals for some of the refrigerators and the freezers are either damaged or have accumulated debris. Take corrective actions for this deficiency and contact the Environmental Health by Dec. 7, 2018. e) One of the food metal baskets in the cooking area on the main floor is damaged and the operator discarded it during this inspection. f) The utensil drawer storing cleaned knives in the back food preparation area on the main floor had food debris and the operator took immediate corrective actions during this inspection.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The Sanitation Plan available on site is missing the cleaning requirements for some of the food equipment including the tomato manual slicer and a list of the cleaning and sanitizing agents including their concentration and uses. The cleaning instructions for the ice machine from the manufacturer were not accessible during this inspection. More info for the Sanitation Plan including the template is available at: <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Writing%20a%20Sanitation%20Plan.pdf>. Take corrective actions including but not limited to the following and contact the Environmental Health Officer by Dec. 7, 2018. a) Find/obtain the manufacturer's instructions for cleaning food equipment and have the copy easily accessible for staff on site. If the instructions are posted on the food equipment (e.g. glass washer) or inside the unit's front panel (e.g. ice machine), ensure that the staff has easy access to the instructions. b) Ensure that the staff cleaning the food equipment are following the manufacturer's instructions (e.g. the food slicer). c) Have the food manager or another food staff inspect the cleaned food equipment to ensure that there is no visible soil build-up for food residue present. Use flashlight if needed. If soil build-up is found, repeat the required cleaning steps as per the manufacturer's instruction.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
4 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Sausages were being hot-held at 55C at the roller grill.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1.) Inserts inside the top portion of the sandwich coolers were measured to be at 7C-8C during rush hour as a result of constant usage. 2.) Milk capsules were being stored in a plastic container which prevented cold temperature at the bottom from reaching the milk capsules.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1.) Interior of ice machine was found to have accumulation of mildew. 2.) The meat slicer was found to have accumulation of grease and food debris.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): The hand washing station at the second floor bar area was obstructed.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
4 infractions
- 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): *One of the metal food baskets in the grill area in the kitchen on the second floor is damaged. *Some used knives in the kitchen on the main floor are stored between tables where it is not easy to clean.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): *More info is available at <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Writing%20a%20Food%20Safety%20Plan.pdf>.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): *More info is available at <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Writing%20a%20Sanitation%20Plan.pdf>.
- Monitoring
0 infractions