David Lloyd Jones Care Facility
934 Bernard Ave Kelowna BC V1Y 6P8 · Institutional - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed a scoop stored in a dry oatmeal bin with the handle submerged in the food. Scoops must be stored to prevent hands and hand-contact surfaces from contaminating the oatmeal.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed a bar of soap at the handwashing station. Bars of soap are not permitted as they can harbour and transfer bacteria between users.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed a container without a handle being used to scoop dry food products. Scoops must have handles and be stored to prevent contact with dry goods, reducing the risk of contamination from hands.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed the artificial lighting fixture above the stainless steel preparation table across from the handwashing sink to be missing a protective cover. Protective covers are necessary to prevent broken glass or debris from contaminating food or surfaces in the event the light bulb shatters. Operator is to send a picture of the protective cover once it has been replaced.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): For QUAT sanitizer, observed soaking cotton cloths used in sanitizer buckets, the test strip result was lower than 150 ppm. There is an ionic bond with QUAT sanitizers and organic material that makes the QUAT sanitizer ineffective after only 10 minutes (see information attached to the e-mail of this report).
- 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
0 infractions
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): One unit without a thermometer.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Keep copies of FOODSAFE certificates at facility.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Sanitizer solution adjacent to food prep area found to be low in measurable sanitizer. Please ensure that sanitizer solutions in buckets are changed routinely (frequency can be determined by using test strips) and please store wiping cloths that are in continuous use within the sanitizer buckets. Please also note that the main kitchen dishwasher at the time of measurements (approx. 3:00pm) took three cycles to reach the minimum required temperature of 71deg.C, measured "at the dish".
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?