Crown and Thieves
3930 Harding Rd West Kelowna BC V4T 2J3 · Tasting Room - Food Service
5 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Tasting room: QUATS sanitizer was too low. Operator to replace solution with new sanitizer solution. Basement: sink and surface sanitizer was not diluted, concentration was too strong. Spray bottles were emptied. All sanitizer spray bottles are to be refilled with QUATS sanitizer measured at 200ppm or as described by the manufacturer.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Bar ice meant for drinks should not be stored directly in sink, a food grade bucket (e.g. plastic, stainless, etc.) would help reduce the risk of cross contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Final rinse on mechanical high temperature pressure gauge shows 5 psi versus machine label requiring around 20 psi.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?