Circle K #11160
2220 Boucherie Rd West Kelowna BC V1Z 2E5 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Sausages were left on the counter at room temperature to thaw, temperature measured -15C. Operator said they had just placed this at the counter 10 minutes prior. Informed operator that food must not be thawed at room temperature. Operator moved product to refrigerator to thaw.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Reach in cooler with breakfast wraps/sandwiches at 15-17C Surface. Labelling indicated products were placed in the cooler at approximately 7 AM. Probe thermometer temperature reading of a sandwich read 16C internal temperature. Spoke with worker and operator (via phone), described the problem and agreed to take the following action: -Discard any potentially hazardous food and food requiring refrigeration. Worker agreed not to sell any food, and operator said this as well. In addition, fridge would be checked/fixed to ensure it is maintaining potentially hazardous foods at 4C or less
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Send HACCP or food safety plan for all food that will be hot held.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Organization and ongoing cleaning required in storage area. 2) Provide paper towels at the side sink.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- 11 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Hot food served to customers, new application required.
- 11.1 - Operator must have a valid permit to operate or approval to operate.
- 12 - Is the contact information the same?
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 11 - Does the operator have a valid operating permit or approval to operate?