Cherry Hill Coffee
1-1404 Hunter Ct Kelowna BC V1X 6E6 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher was unable to meet the minimum requirements of 71 degrees Celsius on the plate surface during time of inspection. This is the required temperature for high temperature dishwashers to sanitize effectively.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Ensure staff are washing hands prior to handling food
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
5 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The food staff did not wash hands with liquid soap and paper towel after handling the cashier and prior to handling food and food equipment.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available to monitor chlorine sanitizer concentration.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer was overconcentrated, making it no longer food-safe.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Raw wood present in undercounter storage area and cold-holding storage. Stains and debris observed, and explained to operator that this material cannot be adequately cleaned or sanitized.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): As, above, ensure materials used going forward are smooth, nonabsorbent and easy to clean.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
7 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The food staff did not wash hands with liquid soap and paper towel after handling the cashier and prior to handling food and food equipment. Effective handwashing by food handlers protects them and others against a number of communicable diseases. Food handlers must thoroughly wash their hands before commencing work. Food handlers shall wash their hands each time after using the washroom, when returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become contaminated. A thorough hand washing includes vigorously rubbing together the surfaces of the hands and exposed arms with soap for at least 20 seconds followed by a thorough rinsing with warm potable running water. As well, particular attention should be given to the tips of the fingers and between all fingers. The operator agrees to review the hand washing requirements with all the food staff.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): A thermometer is missing in the under counter refrigerator to monitor the food temperature. Take corrective actions and contact the Environmental Health Officer by OCT. 5, 2018.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): a) The staff says that personal food for the operator is being stored in the under counter storage area next to the mechanical dishwasher. b) The mechanical ice machine has stains inside the unit and accumulated stains on the surface where the ice scoop is being stored. Take corrective actions and contact the Environmental Health Officer by OCT. 5, 2018.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The door surfaces for the under counter storage units in the food preparation area are not smooth, impervious to moisture and easy to clean. Take corrective actions and contact the Environmental Health Officer by OCT. 28, 2018.
- 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): The handwashing station in the food preparation area is not supplied with liquid soap and paper towel. Take immediate corrective actions and contact the Environmental Health Officer by OCT. 5, 2018.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Changes such as adding decorative doors for the under counter storage area were made to the premises without the approval of plans and specifications by the health officer. As per the Section 3 (1) of the Food Premises Regulation [B.C. Reg. No. 210/99] pursuant to the Public Health Act, "A person must not construct or make alterations to food premises unless the plans and specifications for the construction or alteration have been approved by a health officer." Take corrective actions to address the deficiencies in the question F2.6 and contact the Environmental Health Officer by OCT. 28, 2018.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): The operator and the manager were not present in the food premises at the beginning of this inspection and none of the food staff has a valid FOODSAFE certificate or equivalent training. The operator returned to the food premises during this inspection.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Corrected during the inspection.
- 15 - Are there handwashing stations available and properly supplied?