Cherry Pit Restaurant
106-2565 Main St West Kelowna BC V4T 2B4 · Restaurant - Food Service
4 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- 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
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): QUATS and chlorine test strips were missing. Operator and staff to locate both sanitizer test strips.
- 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): Part of the sweep is detached. Back door sweep to be replaced.
- F2.1 Does the facility have proper monitoring supplies?
- 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): Staff was observed eating while serving. Staff must wash their hands before resuming food service and food handling activities after activities such as eating, smoking etc. to prevent contaminating food.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): Pies cooling on the back table were attracting flies. The back door was noted to have been kept opened. Ensure that doors are kept closed and to store foods in a way that does not allow pests such as flies to contaminate the food.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please send a photo to the inspector that the test strips are available.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer spray bottle located in the kitchen area was measured: quats: 200ppm (in compliance) Low temperature dishwasher, final rinse: chlorine 50ppm (in compliance) The sanitizer spray bottle found on the prep table in the back was at 50ppm, which does not meet the correct concentration to provide adequate sanitizing action. Staff is to ensure that sanitizer solutions are at the correct levels by using test strips and to replace the solution when the concentration is found to be below 200ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Please update the binder containing current staff certificates. When the operator is not on site, at least one staff member must hold a valid FoodSafe or equivalent certificate. At the time of inspection, staff were not able to reproduce a copy.
- 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
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please acquire Quat sanitizer testing strip to help monitor and measure sanitizer solution concentration (200ppm).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer was at >400ppm, this concentration may requires rinsing after sanitizing, and may not be able to sanitize sufficiently. Quat sanitizer should be kept at 200ppm to sufficiently sanitize the food contact surfaces without rinsing.
- 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): Deep cleaning needed for behind the cooking line and hot holding areas. To thoroughly clean the areas, ensure to use soap and water solution first to clean and degrease, and then apply sanitizer solution.
- 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): Staff belongings must be stored separately in a designated area and away from food preparation areas. No clothing, hand bags should be stored on food prep counters.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel and soap at the hand washing sink at the front of the bar. Supplies should always be available at hand washing stations for staffs to properly wash their hands.
- 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.
- F2.1 Does the facility have proper monitoring supplies?