Cupcasions
1917 Kent Rd Kelowna BC V1Y 7S6 · Restaurant - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): New chlorine bleach solution made at time of inspection. Continue to ensure it is made to the correct concentration of 100-200 ppm.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Dirty wiping cloths allow for growth of bacteria. Continue to store wiping cloths in a sanitary manner, and replace them often.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): A food staff handling food equipment in the food preparation area is wearing a ring on her hand. 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. During this inspection, the operator agreed to review the requirements with the food staff and ensure that no jewery is worn when handling food equipment.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The sanitizer test strips for the chemical sanitizer solutions being used in the food premises are not available to verify the concentration. Take corrective actions and contact the Environmental Health Officer by SEP. 28, 2018.
- 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): One of the walls inside the mechanical ice machine in the front food serving area has accumulated slime build up. Take corrective actions and contact the Environmental Health Officer by SEP. 28, 2018.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The food staff wears rings with decorations while handling food and food equipment. 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 container storing cleaned utensils have accumulated debris. - Back up chemicals (e.g. detergent, sanitizer, etc.) for the mechanical dishwashing are not available on-site. Having some back up chemicals on-site is recommended in case of when the existing ones run out and to avoid any down time
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - The back exterior door of the food preparation is kept open during the operation. Exterior openings must be protected against the entry of contaminants or pests by: i) filling or closing holes and other gaps along floors, walls and ceilings; ii) using solid, self-closing, tight-fitting doors; and iii) screen doors (a screen size of 16 mesh to 25 mm (1 in.) is generally recommended) that open outward and are self-closing. If windows or doors are kept open for ventilation or other purposes, the exterior openings must be protected against the entry of pests by: i) screens (a screen size of 16 mesh to 25 mm (1 in.) is generally recommended); or ii) properly designed and installed air curtains to prevent the entry of flying insects and birds. - A child is in the food preparation area. Children's toys and chair are present in the food preparation area. Access to food preparation areas should be restricted to designated food handlers. - The mop used to clean the washroom floor is also used to clean the floor in the food preparation area. - A toilet room is open directly into a food preparation, processing or storage area and is not equipped with a self-closing door. Properly located and equipped toilet facilities are necessary to protect the equipment, facility and food from faecal contamination which may be carried by pests, hands or clothing. Toilet facilities that are kept clean and in good repair will minimize the risk of contamination.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4G - Food premises operations must be separated from incompatible areas and activities.
- F3.4L - The premises must be protected against entry of pests.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?