Coast Capri Hotel - Main Kitchen
1171 Harvey Ave Kelowna BC V1Y 6E8 · Restaurant - Food Service
7 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sanitizer and detergent dispenser pipes were observed to be submerged into dishwashing water, leading to potential backflow. Operator was instructed to ensure an air gap is maintained between the compartment sink and chemical dispensing pipes. Recommended to shorten the dispensing pipes in length.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Automatic hot and cold water mixing tap at the handwashing stations in the kitchen were run for a minute, and no hot water was observed. Operator was instructed to fix the handwashing station, and ensure warm potable running water is available at handwashing sinks for proper handwashing.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): EHO identified spatulas which had become worn/deteriorated and could no longer be properly sanitized.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): EHO identified unsealed raw wood surfaces in the banquet walk-in cooler and the banquet plating area. Surfaces in food storage and food handling areas should have a smooth, durable , easily cleaned, non-absorbent finish to ensure the ongoing maintenance of sanitary conditions. Provide EHO with pictures once the surfaces have been re-painted/re-surfaced to resolve this infraction.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station on the cooking line near the pass-thru window was not supplied with paper towels at time of inspection.
- 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): Observed hollandaise sauce sitting at room temperature, through discussion with operator is was determined that it had been there for 4 hours. Sauce was immediately discarded. Discussed with operator the time restrictions on potentially hazardous foods being stored at ambient temperatures. Time labels should be used on containers storing potentially hazardous foods at room temperature to ensure these products are discarded before they exceed the time limits which may allow for pathogen growth when held at room temperature, as per Food Retail and Food Services Code.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed food debris on the meat slicer at time of inspection, Operator immediately disassembled it for cleaning and sanitizing. Observed food debris inside microwave at the time of inspection. Operator assigned staff to clean it immediately. To ensure future facility compliance operator should develop a log to confirm sanitation procedures are followed as frequently as outlined in the sanitation plan.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): All equipment not in working order must be repaired or replaced. The walk in freezer at the back of the kitchen, walk in cooler and the microwave on the cooking line were all found to be in disrepair at the time of the inspection, and require maintenance or replacement. Some lights in dry storage area were not fitted with shatterproof coverings. Shatter proof coverings are required to ensure foods are protected from contamination in case of breakage.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Shelves in dry storage area are made of wood, some surfaces have become worn down and are no longer smooth and easily cleanable. Unsealed wood surfaces are porous, they can not be adequately cleaned and sanitized to prevent contamination. Raw wood surfaces should be resealed or replaced with a smooth, durable, easily cleaned material to ensure continued facility sanitation. Lighting in the staff room adjacent to the dry storage room has insufficient lighting. Lighting must be sufficient to facilitate cleaning processes and permit sanitary maintenance of the premises.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The sanitizer test strips for the chemical sanitizers used in the premises are not available. Take immediate corrective actions and contact the health officer by Feb. 20, 2019.
- 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): The used wiping cloths are stored in soapy water. The health officer reviewed the wiping cloth storage requirements with the operator and the operator agreed to store the used wiping cloths in a sanitizing solution.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Some foods in the walk in refrigerator located right next to the dishwashing area are stored in the containers that do not have smooth and easy to clean surfaces. The health officer reviewed the food container requirements with the operator. Take corrective actions and contact the health officer by Feb. 20, 2019.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): - The food temperature records are not maintained when cooling cooked foods.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - The used wiping cloths for the food contact surface are not stored in a sanitary manner (e.g. in sanitizing solution, etc.).
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - Pooled eggs are stored in the under counter refrigerator for later use. BC Centre for Disease Control Food Premises: Guideline for Pooling Eggs Safely was provided and reviewed with the operator during the inspection.
- F3.2 - Is the contact information the same?
- Observation(s): The operator provided me with the updated contact information during the inspection.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - The glass dish plates are being used to cover the food in the hot holding units. - The juice dispenser has accumulated stains and food debris near the food spigots. - The staff says that the temperature gauges for the mechanical dishwasher may not be accurate. - Some of the lights in the dry food storage areas and the walk in coolers are not shatterproof or do not have shatterproof cover.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - The plan is currently being reviewed and may be updated as needed by the new management.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - The plan is currently being reviewed and may be updated as needed by the new management. - The manual for the food slicer is not available to the food staff. The manufacturer's instruction for the food slicer must be available to the food staff.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions