Creekside Pub
3929 Lakeshore Rd Kelowna BC V1W 1V3 · Restaurant - Food Service
5 inspections
- Monitoring
3 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Two bins of frozen raw chicken were being thawed at room temperature.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: The meat slicer needed to be cleaned in the hard to reach areas. F2.5G: Foods in the beer cooler should be stored at least 6 inches off the floor. F2.5K: Bowls, glasses, and scoops should be stored in properly to prevent contamination of food. *CDI*
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5G Foods must be stored in a manner to prevent contamination.
- 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): The handwashing sink didn't have paper towel during inspection.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Ready to eat food was being stored alongside raw meat in the cooler. Operator was instructed to keep ready to eat food separated from raw meat.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The rear fridge needed a thermometer inside and temperature logs maintained for all fridges.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: A soup pot being used on the grill line was in poor condition and needed to be replaced or repaired. *CDI* F2.5B: The walk in cooler walls and floor were damaged and in need of repair and refinishing. The ceiling of the grill line and the ceiling of a walk in cooler required cleaning F2.5D: Sanitizer bottles needed labels. F2.5K: Knives were being improperly stored in a gap between a fridge and countertop.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The food safety plan needed more detail and to include all the foods on the menu
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A written sanitation plan was needed at the facility.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan shown during inspection differs from the Plan received/reviewed by the health officer during approval. As discussed during inspection, kitchen manager to add additional pages to the Food Safety Plan and submit to the health officer for review. Please ensure the Food Safety Plan is maintained up to date and staff are trained in using it.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quats test strip unavailable at the kitchen. Chlorine test strip unavailable at the bar.
- 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): Well-organized food storage method. Foods are labelled. Walk in freezer requires increased cleaning. Food scoop with handle stored in contact with dry bulk food. This was corrected during inspection. In-use utensils (knives, tongs) in an unclean state are stored in inserts, soaked in Quats sanitizer. *Utensils must be properly cleaned and sanitized whenever there is a risk of cross contamination. Food debris on in-use utensils decreases the efficacy of sanitizer action, harbours microbial growth, along with being exposed to a warm kitchen setting.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Walk in freezer not sufficiently lit. Boxes of food stored on floor. Walk in cooler not sufficiently lit. Boxes of food stored on floor. Inadequate lighting is a repeated infraction from previous inspection. *Please ensure there is adequate lighting in food storage spaces to allow staff to maintain cleanliness and prevent potential cross contamination between foods, which can lead to foodborne illness.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.1 Does the facility have proper monitoring supplies?