Circle K #11195
1007 Rutland Rd N Kelowna BC V1X 4Y9 · Restaurant - Food Service
8 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Internal temperature of dairy mix in the ice cream machine was measured at 7.8°C - 13.8°C. No temperature logs were maintained. Operator was instructed to discard dairy mix and do not use the machine until the temperature is maintained below 4 °C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No temperature logs observed for coolers and ice cream machine. Ensure to monitor the temperatures twice a day and maintain the temperature log.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of small upright cooler was measured at 9-10 °C. Internal temperature of creamer was measured at 9.2 °C. Operator discarded the creamers stored in the cooler and adjusted the cooler temperature settings.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No soap was observed at the handwashing sink in the retail area. Operator was instructed to place a liquid soap in a dispenser at the handwashing sink. Note: Ensure hot water is readily available at the handwashing station.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): No FoodSafe certified staff on duty at the time of inspection. Please confirm additional staff FoodSafe training and certification to ensure at least one staff member on duty at all times during operation.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot dogs and taquitos available for service on hot holding rollers were measured at temperatures between 20-25deg.C. Please ensure that PHF items are heated to ≥74deg.C (≥165deg.F) prior to hot holding at ≥60deg.C (≥140deg.F). Please ensure that temperatures are verified with a probe style thermometer and recorded on daily temperature monitoring records.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature monitoring records and a functioning probe thermometer were not in use at the time of inspection for verifying final cook and hot holding temperatures of hot dogs and Taquitos. Please ensure that a probe style thermometer and daily temperature monitoring records are available and in use.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Some Potentially Hazardous Food (PHF) products on the hot holding rollers were measured at 125deg.F and available for service.
- F1.3 Are proper cooling and reheating procedures followed?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Some staff foodsafe certification has expired.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No measurable sanitizer within spray bottles at the time of inspection
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions