Cora Breakfast & Lunch
530-2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Numerous buckets with cloths stored in QUAT sanitizer is low on concentration. When asked, the owner stated that the solution was last changed 4 hours ago. The solution needs to be changed once every 2 hours to ensure proper concentration. Staff need to test concentration with test strips to ensure that concentration is a minimum of 200 PPM.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): One of the hand sinks at the front is missing paper towels during time of inspection. Ensure that all hand sinks are completely stocked with hot and cold running water, liquid soap and paper towels as per the regulations so that staff do not dry hands on their clothes leading to contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Front line cooler storing cut vegetables, cheese and protein products operating >4C. Internal temperatures of the cheese was measured at 8.5C. Manager provided temperature logs for the day, and noted that the unit was operating at 3.5C an hour prior.
- F1.7 Are foods protected from contamination?
- Observation(s): Plate of cut strawberries uncovered in walk in freezer. Manager notes products will not be used and will be discarded.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility does not have quats monitoring strips to measure quat sanitizer concentration. Quats solution from the dispenser required mixing time to reach 200 ppm. Quats solution in various buckets used to store wiping cloths measured at 50 ppm at time of the inspection.
- 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): Quats solution in wiping cloth buckets measured at 50 ppm. They were refilled with 200 ppm solution at time of inspection.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): The time and the food temperatures are not monitored and recorded when cooling cooked foods. Take corrective actions (e.g. monitor and record the time and the food temperatures regularly, etc.) immediately and contact the Environmental Health Officer by SEP. 28. 2018. The template for the cooling records is available at: <http://foodsafe.ca/docs/Food_Cooling_Chart.pdf>.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): a) The concentration of the chemical sanitizer solution in the bucket storing used wiping cloths in the cooking area is measured less than 100 parts per million QUAT using the test strip kit. b) The concentration of the chemical sanitizer solution from the dispensing unit in the chemical storage room is measured less than 100 parts per million QUAT using the test strip kit. As per the manufacturer's label on the chemical sanitizer container, the required concentration is 200 - 400 parts per million QUAT. Take corrective actions immediately and contact the Environmental Health Officer by SEP. 28. 2018.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.3 Are proper cooling and reheating procedures followed?