CRAFT Beer Market - Paramount
257 Bernard Ave Kelowna BC V1Y 6N2 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Fruit flies noted in the front bar area. Keep all surfaces cleaned and sanitized to prevent attracting pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUATS in sanitizer buckets were below 200ppm. Low temperature dishwasher and glasswasher, chlorine final rinse concentration: 50ppm, in compliance.
- 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)?
- Observation(s): Scoops were stored in the dry ingredients bins.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gaps were observed under the main back door and the emergency exit door in the kitchen. Exterior openings of the premises must be protected against the entry of pests. Install new door sweeps or weather stripping to seal the gaps under both doors.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - Accumulation of food and debris was observed under deep fryers in the kitchen and under shelving in the walk-in cooler. Food, dust, and debris can contribute to harbourage of pests. Routinely conduct deep cleaning under and around equipment and shelving. F2.5C - Sanitizer solution containing wiping cloths measured below 150 ppm Quats. To prevent growth of pathogens on wiping cloths and limit transfer to food contact surfaces, Quats concentration must be maintained at 200 ppm. Store wiping cloths for continuous use in 200 ppm Quats and change the solution every 2 hours or as needed. F2.5K - Scoops used for dry goods were found to be stored with handles submerged in food product. To prevent contamination of food, handles for scoops must remain upright and outside of food product. Ensure that handles for scoops are not submerged in food product.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B - No soap was available for the handwashing sink towards the front of the kitchen near the black reach-in cooler. Handwashing sinks must be supplied with liquid soap in a dispenser to ensure that food handlers are able to practice proper hand hygiene. Supply handwashing sink with liquid soap in a dispenser F2.7E - A large bottle of multi-purpose cleaner was placed in the handwashing sink near the dishwasher. Handwashing sinks must remain clear and accessible at all times to ensure that food handlers are able to practice proper hand hygiene. Ensure that handwashing sinks remain unobstructed.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): -Utensils stored in sanitizer buckets to be stored in hot water bath or ice bath to avoid chemical contaminations. Change the water every 2-4 hours, and/or when visibly soil. Utensils should also be changed/swapped out regularly. -Dishwasher in the kitchen had no chlorine residual tested at plate level. Sanitizer bucket was empty. Staffed changed the sanitizer, and rewashed the dishes once sanitizer was tested at 50ppm after changing the solution. Please ensure to monitor the dishwasher sanitizer concentration regularly to ensure that dishes are properly sanitized. Change the sanitizer bucket when empty. -Sanitizer solution in spray bottle were tested at 50ppm Quats. The solution at the dispenser was tested and it was close to 200ppm but may need adjustment. Operator to adjust and monitor the solution at dispenser to ensure that it can achieve a 200ppm Quats at all time. When refilling sanitizer solution at the dispenser, staff should flush out the old solution in the line by running it for about 10 sec before filling the bottle to ensure they are getting the new solution with proper concentration.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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)?
- Observation(s): -Door gasket for walk in cooler does not support tightly enclosure. May not allow proper temperature maintenance in the cooler. -Door sweep on back receiving door is falling off. May potentially allow pest entering the facility. -General sanitation is satisfactory, however, more attention needed to be taken when cleaning hard to reach areas such as underneath and behind coolers, cooking equipment, bar area, as well as ice machine surfaces, shelfing surfaces at bar. (on going)
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): First floor approved,
- F3.1B Operator must have health approval to operate.
- F2.7 Are there handwashing stations available and properly supplied?