Convivia Restaurant
8312 74 Ave Osoyoos BC V0H 1V2 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure there are chlorine test strips available to monitor the concentration of the sanitizers in use and the bar glasswasher sanitizing cycle.
- 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): Ensure shatterproof covers or bulbs are installed where missing in the kitchen. Reminder to ensure that foods stored in prep coolers and the walk-in cooler are covered (e.g. lids or plastic wrap) if they will not be used immediately.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): During time of inspection staff on site were not able to provide valid BC FOODSAFE or equivalent certificates. Recommend keeping copies of certificates on site as a reminder.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): prep cooler in fridge was reading 6C ensure cooler stays at 4C or less at all times
- F1.7 Are foods protected from contamination?
- Observation(s): scoops for food must have a handle and storage of scoop must be in a way the handle does not touch the food
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): test strips are needed to check sanitizer levels
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): door from kitchen to patio is kept open. this needs to be closed at all times or install a screen door
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): wiping cloths must be stored in a container of sanitizer solution. if using spray bottles you can only use paper towels
- 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): kitchen is VERY small, front kitchen is also used for food prep. considering limiting your menu as the table in front of the hand sink needs to be removed, also currently prep sink is covered to make more counter space.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): table is right in front of the hand sink in the kitchen. only access to the hand sink from the side. food was being thawed in the hand sink, this needs to be done in the prep sink as there cannot be anything in the hand sink
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): updated sanitation plan needs to be in place that addressed appropriate sanitizer that can be used for food contact surfaces that does not require a rinse off
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): wine cooler at the bar was turned off. all milk products were taken out and discarded
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): chemicals in the pantry are stored above the food. all chemicals needs to be stored on the floor and away from the food to ensure any spills or leakages cannot contaminate any of the food
- F1.7 Are foods protected from contamination?
- Observation(s): scoops are being stored in containers of food, the scoops need to be stored in a way that there is no way the handles can fall in the food such as hooks or a separate container ice scoops are hanging on hooks outside the ice machine. this needs to be stored in a sanitary manner that wont get dirty from people walking by or touching it
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): ensure test strips are available to check sanitizer solution after being diluted
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): all open bags of food need to be in pest proof containers all foods needs to be stored 6" off the floor even if they are in a container door to the outside patio from the kitchen needs to remain closed or a screen door needs to be installed to prevent the entrance of pests into the kitchen
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): sandwich cooler in main kitchen has towels lined on the bottom to absorb the water. this is not an acceptable practise. please have this cooler serviced
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): indoor kitchen is VERY small and does not seem to be able to accommodate all the equipment and the menu. Menu for the kitchen will need to be made smaller so that you are able to work with the space you have.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): pizza line hand sink needs to have liquid soap next to the taps hand sink in the main kitchen cannot have table blocking access to it
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): outdoor kitchen was put in at some point without approval. this outdoor cooking area cannot be used
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher - High temperature dishwasher was only able to achieve 64.5C (checked with two thermometers after 5 cycles) Dishwasher peristaltic pump was not operating during cycle Dishwasher is to be fixed by April 3rd 2019, and glasswasher barsink is to be tested to ensure its full function as well.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Some items in inserts on pasta bar too warm. Adjust cooler. Move items into the fridge. Monitor temperature and service if required.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Reheat sauces on the stove then transfer to hot holding. Water bath should not be used for reheating - it is too slow of a process. Premises has limited counter and sink space to conduct proper cooling of foods - suggest utilizing ice wands.
- F2.1 Does the facility have proper monitoring supplies?
- 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): Product used is not a disinfectant; label does not state disinfectant and does not have a DIN number. Sanitizer bottles must be labelled to prevent accidental contamination of food or food contact surfaces.
- 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)?
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Spray bottles are still not labelled from previous inspection
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): shelving in the back area is needed to keep potatoes and onions off the floor
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - Chemical bottles are not labelled appropriately.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions