China Palace
1933 Main St Penticton BC V2A 5H5 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide a waterproof thermometer to be able to measure the hot water temperature cycle of the mechanical dishwasher.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator must repair mechanical dishwasher to ensure the hot temperature sanitizing cycle temperature above 71C Bleach solution at 200 ppm
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Paint peeling on outside of duct above stove. -Ensure to remove paint peels, so that surface is smooth and easily cleanable.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Issue carried over since 2020: Freezers packed full, chest freezers and walk in freezer. Air must be able to circulate within the freezer and space is needed to allow for proper product rotation • Reduce amount of frozen products ordered to facility or increase freezer capacity
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Bucket of sprouts by stove, large containers of cut vegetables on counter, both approximately 10°C • Potentially hazardous foods, which include cut vegetables and sprouts, are to be stored at or below 4°C Note: All hot held food above 60°C
- F1.7 Are foods protected from contamination?
- Observation(s): A few containers of food in preparation cooler were being stored on top of each other, uncovered • To prevent contamination of foods, ensure foods are covered
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Grease build up above/behind stove. Hood vent is due to be serviced this month - operator stated that the technician has been called Walk-in cooler shelves require cleaning. Walk-in cooler fan dusty • Clean grease build up and ensure hood vent is serviced • Clean shelves and fan in walk-in cooler
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Issue carried over since 2020: Freezers packed full, chest freezers and walk in freezer. Air must be able to circulate within the freezer and space is needed to allow for proper product rotation • Reduce amount of frozen products ordered to facility or increase freezer capacity
- 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): F1.3: Large, deep container of fried food that had been just placed on the counter (was measured to be above 60°) was cooling on the counter. Operator stated it stays out there for ~20mins, rotated within the container and then put into the cooler Corrective Action: • Cool foods in shallow, smaller containers. Monitor process to ensure food is cooled according to the cooling curve requirements: 60°C (140°F) - 20°C (68°F) in no more than 2 hours and 20°C (68°F) - 4°C (40°F) in no more than 4 hours
- 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): F2.2B: Screen doors had small gaps under door and on sides of door Corrective Actions: • Install door sweeps and weather stripping to eliminate gaps
- F2.2B The premises must be protected against entry of pests.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Issue carried over: Freezers packed full, chest freezers and walk in freezer. Air must be able to circulate within the freezer and Corrective Action: • Reduce amount of frozen products ordered to facility or increase freezer capacity
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: No Food Safety Plan was available onsite Corrective Actions: • Ensure Food Safety Plan is always available onsite
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.3: No Sanitation Plans was available onsite Corrective Actions: • Ensure Sanitation Plan is always available onsite
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- 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.
- F1.7 Are foods protected from contamination?
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- 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?
- F2.3C Clean in place warewashing procedures 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?
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Door at the back left open for long periods of time with no screen door
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Large trays of food cooled at room temperature with no monitoring process
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher at a minimum of 71°C on plate surface Food contact surfaces are not regularly cleaned and sanitized.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Frozen meats are thawed in water that has reached room temperature
- F1.3 Are proper cooling and reheating procedures followed?