Dakoda's Pub
1574 Harvey Ave Kelowna BC V1Y 6G2 · Restaurant - Food Service
6 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometers were missing from inside most refrigeration units and temperature monitoring records were not available at the time of inspection. Please provide NSF standard refrigeration thermometers inside all refrigeration units and ensure that temperature monitoring records are maintained onsite for refrigeration units and hot holding equipment. Please ensure that test strips are used daily to test quaternary ammonia based hard surface sanitizers (ie. 200ppm), dishwasher and glasswasher final rinse chlorine (ie. 50-100ppm). Please discontinue diluting hard surface sanitizer solutions and use as dispensed - tested at 200ppm directly from the dispenser at the time of inspection. Please also ensure that sanitizer buckets/spray bottles are properly labelled as such.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please improved the condition of the walk-in refrigerator, including cleaning of mould/debris build-up on the ceiling, refrigeration fan unit and fan covers. Please also clean all walk-in refrigerator shelving and replace/re-surface the walk-in refrigerator floor where the galvanized coating has worn off and is now rusted. Please repaint shelving in the dry storage room and walk-in freezer. Please also improve the condition of the walk-in freezer, including addressing ice build-up and water dripping from the freezer unit. The walk-in freezer temperature was also found to be higher that normal, observed operating at -5 to -7deg.C which may be contributing to the build-up of ice. Note that freezers generally operate at a temperature of -18deg.C. Please clean/resurface cutting boards on prep table refrigerators along the main grill line. Please repair the broken drywall/paint flaking surrounding the prep counter next to the walk-in refrigerator. Please provide a protective wall covering such as FRP wall board in this prep area. Please also replace the old domestic refrigerator that is broken in some areas, repaired with tape and used to store raw animal proteins.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Owner and kitchen staff with expired Foodsafe certification at the time of inspection. Please enrole in an upcoming food safety training course and complete re-certification by Dec 1, 2023.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Wings prepared in advance are being cooled in utility totes/bus bins on the floor of the walk-in cooler.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips were not available for Quats (kitchen) or chlorine (ie. bar glasswasher) sanitizer verification.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The sandwich cooler on the right side was found to be operating at 13C due to constant usage during rush hour. Operator stated that the cooler was operating at <4C before the rush hour.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The hard-to-reach areas of the meat slicer was found to have accumulation of grease and food debris.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Batches of cooked chicken wings were being stored in black garbage bags in the walk-in freezer.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The light covers above the cook line and inside the walk-in freezer were found missing.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No temperature log sheet was available for review at time of inspection.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): The internal food temperatures when cooling cooked foods are not monitored and recorded.
- 8 - 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 debris between the blade and the main body. The manufacturer's manual for cleaning and sanitizing the food equipment is not available.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The sanitation procedures for food contact surfaces (e.g. cutting board, etc.) is not available in the existing plan.
- 3 - Are proper cooling procedures followed?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Prep table cooler on left hand side found at termperture of 6 deg.C and may have required adjusting thermostat as corrective action. Operator to initiate daily temperature monitoring records for coolers and hot holding to ensure PHF are stored at <4°C (ie. coolers) or >60°C (ie. hot holding)
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): As discussed, more cleaning is required inside coolers (ie. walk-in cooler), underneath equipment/sinks (ie. bar) and shelving (ie. dry storage room). Please also ensure proper cleaning of soda gun and holder at bar.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): As discussed, please install additional lighting within the walk-in cooler to ensure that the back half of the cooler is properly lit for ease of cleaning, etc. Ensure that foods are properly covered within coolers (ie. sauce/dressing containers) Please install the proper air gap on the bar ice sink drain pipe. Please ensure that worn shelving within kitchen are re-surfaced in 2015 (ie. dry storage room and freezer shelves)
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please complete a food safety plan including identifying proper standards of practice for cooking, cooling, reheating and storage of food. Please also initiate daily temperature monitoring records
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please formalize and implement a daily, weekly and monthly sanitation plan for the Dakoda's Pub kitchen and bar food storage, preparation and service areas.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions