Creative Cuisine Catering
4091 Lakeshore Rd Kelowna BC V1W 1V7 · Catering - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The test strips for the sanitizer solutions were expired. Ensure the facility is equipped with valid sanitizer test strips.
- 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): The mechanical dishwasher measured 0ppm chlorine after running multiple cycles. The operator was instructed to have this machine serviced and to sanitize equipment manually in the sink in the interim.
- F2.3A Mechanical dishwasher/glasswasher 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): Shallots were being stored on the floor in the dry storage area. Operator was instructed to ensure all foods are stored off the floor.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Expired Hydrogen peroxide sanitizer test strip to be replaced to ensure concentration can be verified accurately. Obtain new test strip for chlorine if using as the food contact surface sanitizer.
- 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): Dishwasher chlorine residual at 0 ppm. Hydrogen peroxide in spray bottle at 0 ppm. Chlorine available on site. Operator was provided chlorine dilution ratio for making 100 ppm. *Please have the dishwasher serviced and verified that chlorine residual is 50-100 ppm prior to use. If sanitizer stock bottles are refilled, the printed expiry date should be crossed out and reflecting the new expiry date.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Require temperature records.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
- F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F1.4E - PHF must be transported at a temperature of 4 degrees C or colder
- F1.4F - Potentially hazardous food must be transported at a temperature of 4 °C or colder.
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- F3.1A - Operator must have a valid permit to operate or approval to operate.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Provide a Food Safety Plan. Provide a list of usual items that are requested for catering.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?