Cheetahs Show Lounge
220 Lawrence Ave Kelowna BC V1Y 6L3 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUATS based sanitizer is available, but the concentration is over 400ppm. Staff are to dilute the sanitizer to 200ppm and verify the concentration by using sanitizer test strips.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operator to contact Interior Health to re-issue a Permit to Operate.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Please locate food safety training certificates.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glasswasher, final rinse, chlorine: 50ppm (in compliance) Bleach water sanitizer solution was over 500ppm. Staff diluted the solution to 200ppm. (corrected during inspection) Staff are to label the bottle with an accurate ratio of bleach to water to ensure all staff understands and knows the appropriate dilution ratio when making the sanitizer solution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sink pipes by the glasswasher overflows when faucet is used. Operator is to contact a plumber or technician to repair and resolve the issue.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff certificates were expired or were not located on the registry. At least one staff working at the facility must have a valid FOODSAFE certificate.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): -Reminder to use sanitizer that is approved for all food contact surfaces (ie: inside of the bar). Chlorine is an approved food contact surface sanitizer, use in spray bottles at 200ppm. And ice well should be sanitized with chlorine solution too. Clearly label the chemical bottles and store in a safe and sanitary condition. -Please ensure food and drinks in the coolers at bar are properly covered preventing potential cross contamination. **Please confirm if ice well sewer is equipped with back flow preventers. Some examples of back flow preventers include air gap, vacuum break, check valve. If non present, please ensure back flow preventer is installed by a qualified professional at ice wells to prevent sewer water back flow into the well.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glasswasher had no chlorine residual after final rinse. Please ensure glasswasher is able to leave at residual of at least 50ppm for proper sanitizing of glassware.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Bare wood exposed in the walk in cooler. Paint or seal all bare wood surfaces to prevent moisture and mould growths.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): -Hot water was not available, please ensure that hot water is always supplied to assist with proper hand washing. -No soap at one hand sink inside the bar. Please ensure soap is always stocked at hand washing stations.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Application submitted at time of inspection and later sent to Admin Support for processing
- F3.1B Operator must have health approval to operate.
- F3.1 Does the operator have a valid operating permit or approval to operate?