Dawett
1435 Ellis St Kelowna BC V1Y 2A3 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Corrected at time of inspection -- Vegetables stored below raw meats in freezer and refrigerator. Operator stated this was due to an error in practice and had staff immediately remove the vegetables and would reorganize cold holding to ensure raw is kept below ready to eat food. Meats were in containers with plastic covering and did not see any splashing/spills indicating contamination. Note future organization infractions will lead to food being discarded.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Main prep cooler found to be at 15C ambient temperature, holding foods at 9-9.9C when checked with a probe thermometer. Operator stated these foods had just been moved (~30 minutes) from the walk in cooler to the prep cooler for lunch time service. Walk in cooler was at 0.2-3C when checked. Based on operator information and probe thermometer reading, foods not discarded but moved back to walk in cooler. This prep cooler is to not be used until it can reliably hold potentially hazardous foods at 4C/40F or less. Operator told to contact maintenance to get this corrected immediately.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): No sanitizer spray bottle at kitchen at time of inspection. Sanitizer claimed to be at front. Kitchen side and front side both need their own independent sanitizer spray bottle. 100-200 ppm bleach or 200-400ppm QUATs. Back of line behind tandoor needs to be cleaned immediately. All areas of food premises must be kept in a clean and sanitary state.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink is used for dishes - repeat infraction. Sinks designated for handwashing must not be used for storage of dishes or any other product - if this is an issue a new handsink should be installed.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Unable to confirm cooling procedures follow approved process. Cooling logs not consistently maintained. Discussed proper cooling process with kitchen staff, advised them to consistently maintain cooling logs to ensure food products are processed safely. Foods being cooled should be transferred into shallow inserts with loosely fitted lids to facilitate rapid cooling and prevent internal hot spots. Improper cooling is one of the highest risk processes for causing foodborne illness. Reheating or secondary cooking steps may not be sufficient to ensure food products are safe for consumption, as toxins from some bacteria are heat stable and can not be destroyed in the cooking process.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Frozen foods being thawed must follow approved methods. Observed frozen fish thawing at room temperature during time of inspection. Frozen foods should be thawed in a cooler at 4°C or under cold running water or submerged in cold water which is changed and refreshed every 30 minutes. Improper thawing can allow bacterial growth or the production of toxins that can contaminate food products.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths must be maintained and stored in a sanitary manner. Dirty cloths were observed stored on food contact surfaces. Wiping cloths in continuous use stored in this manner can facilitate the growth of bacteria which may lead to contamination of food contact surfaces. Cloths for cleaning must be stored in container of proper sanitizer solution (bleach solution maintained at 100ppm) to prevent bacterial growth and contamination of food contact surfaces. Old wiping cloths also observed hanging overhead from a pipe to dry, these cloths are a contamination risk as they may drip down onto the prep line or fall onto foods/seasoning stored in this area. Laundering of cloths or linens must occur in an approved designated space or off site, the kitchen space is not an approved space for cleaning and drying of used sanitation cloths or other linens. Foods must be protected from contamination. Containers of sauces and ready to eat foods were stored on bottom racks uncovered in each cooler, these containers must be fitted with coverings to protect the contents from contamination. Containers of sauce in upright cooler were observed with bowl used as a scoop floating in the sauce. Utensils must be stored in a manner that prevents the handle from contacting the contents to protect the food products from contamination. Utensil handles can become contaminated during hand contact and then contaminate the food products if not stored properly. Staff was instructed to; dispose of sauces with scoops stored in them, ensure proper utensils are used and that the utensils are stored properly to prevent contamination.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station must remain accessible at all times to facilitate employee hygiene. Designated handwash sink in the kitchen was full of dirty dishes during inspection. Frequent handwashing and good employee hygiene are important for protection against communicable diseases. Ensuring the designated handwashing sink is properly stocked, unobstructed and easily accessible at all times helps promote employee hygiene which protects food handlers and customers from transmission of communicable diseases.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan provided on site is incomplete and must be updated to include all procedures for potentially hazardous foods, critical limits and actions to be taken in the event that critical limits are exceeded. The Food Safety Plan is an effective method of controlling health hazards and reducing the risk of foodborne illnesses by identifying operations/processes that pose immediate health risks and steps to manage these risks.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Unable to verify FOODSAFE training at the time of inspection. Discussed keeping certificates on site for future verification.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
6 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Unable to verify if cooling methods are in line with proper cooling procedures. A cooling log will be provided.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.7 Are foods protected from contamination?
- Observation(s): Raw meats in a metal bowl seen stacked on top of a box of raw onions- This was corrected during inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips are expired. Ensure chlorine test strips are purchased for use on premise.
- 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): No chlorine sanitizer detected at the dishes. Stock container was tested and shown to contain chlorine sanitizer. Utensils for cooking were stored in hot water noted at 40 degrees C at the time of inspection.- This was corrected at the time of inspection. Bleach sanitizer in sanitizer buckets noted at 100ppm.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Garbage bag is used to cover dough mixing bowl- This was corrected during inspection. Back of main cook area behind the fryers were noted to have a considerable amount of grease and food debris build up.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Unable to verify FOODSAFE training at the time of inspection.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Visibly soiled cloths noted in kitchen food prep areas. This was corrected during inspection.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Dough in dough mixer seen covered with a garbage bag. Cook replaced it with food wrap. This was corrected during inspection.
- F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
7 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The door of the walk-in cooler was open at time of inspection. The cooler temperature was measured to be at 6C.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The dough mixer was found to have accumulation of dried dough.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1.) Sauces and flavoured oil were being stored in plastic beverage containers that appeared greasy and non-durable. (follow-up Jan 31, 2017) 2.) Two boxes of onion were being stored below raw meats in the walk-in cooler. (follow-up Jan 31, 2017) 3.) Dried foods (eg. rice and beans) were being stored in organic waste containers in the dry storage room. (follow-up Jan, 2018)
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): The operating permit was not posted in a conspicuous location. (CDI)
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Single use paper towels were not available at the handwashing station in the bar area.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1.) No Food Safety Plan was available for review at time of inspection. 2.) No temperature log was available for review at time of inspection. 3.) The temperature gauge for the mechanical high temperature dishwasher cannot accurately show the sanitizing temperature.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan was available for review at time of inspection.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): *The utensils and the glasses are wiped with a cloth towel after they are cleaned and sanitized. Things to consider to minimise the water spots: 1) Please check the manufacturer's manual for the dishwashing unit; 2) Please scrape/pre-rinse any foods/stain off the utensils and the glasses prior to using the dishwashing unit; and 3) Please contact the local technician for any other options (e.g. using/checking the rinse agent for the dishwashing unit).
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 11.3 - Are foods stored in appropriate containers?
- Observation(s): Sauces were stored in an opened metal can at the time of the inspection. Corrected During Inspection (CDI).
- 1 Observation, High Severity of Consequences : Food must be stored in a sanitary manner and protected from contamination.
- 1 Observation, High Severity of Consequences : All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 11.3 - Are foods stored in appropriate containers?
- Monitoring
1 infraction
- 9.2 - Are there hand washing stations available?
- Observation(s): Paper towels were provided at time of inspection. Hand washing is being done at the 2-comp. sink. Ensure that 1 compartment remains available for hand washing at all times.
- 9.2 - Are there hand washing stations available?