Skip to content
Loading map…

Crazy Apples "Catering and Take-Out Specialists"

132-1735 Dolphin Ave Kelowna BC V1Y 4N6 · Catering - Food Service

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator to locate their copy of a valid FoodSafe certificate or equivalent food safety training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed a hotel pan containing a box of chicken on the floor in the walk-in cooler. All food products must be stored a minimum of 6 inches above the floor to prevent contamination and facilitate regularly scheduled cleaning.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for quaternary ammonia compounds (QAC) were expired at time of inspection. No test strips available for measuring concentration of bleach sanitizer solution.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed dishes in the handwashing sink during inspection. Designated handwashing sinks must be easily accessible and maintained clear of obstructions at all times.
  5. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): The food temperature and the time are not monitored and recorded when cooling cooked food.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) Some of the cleaned cups are not stored in a manner to prevent contamination. b) Some of the food scoops and cups without the adequate handles are buried in the dry food. c) Some knives are stored in the wooden blocks that are not easy to clean.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  6. Monitoring

    4 infractions

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Two food staff are wearing a ring on their hands while they are handling foods. Before engaging in food handling activities, food handlers should remove jewelry and other objects that could fall into food or otherwise contaminate food. Jewelry may include watches, rings, earrings, medical information jewelry worn on the arms and any other types of jewelry that are not covered.
      • F1.5B - Employees must exhibit cleanliness and good personal hygiene.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The cleaned food slicer has accumulated food stains. Food contact surfaces must be maintained in a clean and sanitary condition to prevent contamination of food. The operator must follow the required cleaning and sanitizing steps as outlined in the manufacturer's manual.
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): The operator says that used Styrofoam containers are being used to transport foods. The containers are not impervious to moisture and easy to clean. The operator agrees to use these containers as single use and use the plastic ice cooler which can be cleaned and sanitized easily. These surfaces must be designed so that they are smooth, non-absorbent and easily cleanable to eliminate harbourage for microorganisms and other contaminants.
    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): The layout of the kitchen has been changed since the last inspection. The current layout was assessed and no immediate health hazards have been observed during this inspection.
      • F3.3A - Changes to the premises must only be made with approval of plans and specifications by the health officer.