De Dutch #18 - Capri
1749 Gordon Dr Kelowna BC V1Y 3H3 · Restaurant - Food Service
7 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips were observed for measuring the sink and surface sanitizer. Ensure appropriate test strips are available to staff onsite for measuring the concentration of food contact surface sanitizer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gap observed under the door screen in the rear exit of the facility. This is a potential point of entry for pests. Repair/replace the weather strip under the door screen and ensure a full seal when the door is closed.
- F2.2B The premises must be protected against entry of pests.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Insert of eggs stored on the ice trolley was measured at 10°C at time of the inspection. Eggs must be stored at or below 4°C, eggs which are not maintained at or below 4°C must be discarded after 2 hours. Operator indicated that the insert of eggs had been stored on the ice trolley for less than 2 hours. Operator was instructed to discard the remaining eggs once the 2 hour time limit for storing eggs above 4°C had been reached. Storage practices should be changed to ensure eggs are maintained at or below 4°C and not subjected to temperature abuse which could result in foodborne illness. Time stamps should be used for products stored in the ice trolley and product temperatures should be monitored at regular intervals. Provide EHO with updated storage practices to resolve this infraction.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution on the cook line was measured below the required concentration. Quaternary ammonia sanitizers must be maintained between 200-400ppm to ensure adequate sanitizing action. Staff prepared a fresh batch of sanitizer solution upon request, concentration of the fresh sanitizer solution was measured at 200ppm. Sanitizer concentrations should be measured at regular intervals to ensure concentrations are maintained at appropriate levels. Please have the sanitizer mixing/dispensing unit adjusted to dispense sanitizer at a concentration closer to 300ppm to ensure throughout the duration of its use the sanitizer concentration does not fall below 200ppm.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): See F1.2 above. Ice trolley storage practices are not sufficient to maintain proper cold storage temperature for eggs. To resolve this infraction amended storage practices must be reviewed and approved by EHO.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Ice bath trolley used for holding eggs and hash browns on the cooking line was nearly empty at time of inspection, insert of eggs was immediately moved to a cooler. Discussed better maintenance of ice trolley with kitchen manager, requested that time stamps be used for foods stored in the trolley to ensure products are rotated back into refrigeration units before problematic temperature exposure.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): some cleaning required inside ice machine. significant amount of ice buildup observed on floors and walls within the walk-in freezer
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Walk-in freezer requires repairs or replacement. Kitchen area requires updates, kitchen manager indicated that facility renovations/equipment replacement is scheduled to occur soon.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): All sinks at handwashing stations contained dishes or cleaning implements. Handwashing stations must remain unobstructed at all times to promote good hand hygiene and facilitate frequent handwashing.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Piece of frozen bread product observed uncovered in pull out freezer. Operator disposed of bread product at time of inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometers observed missing from fridge and freezer located in store front. Ensure all fridges and freezer on-site are equipped with thermometers for routine monitoring of internal temperatures. Quat and chlorine test strips observed expired at time of inspection. Ensure test strips within expiry are located on-site for all sanitizers in use. Fridge temperature logs observed with last date recorded of Feb 12th 2020. Ensure the temperatures are monitored and recorded daily to ensure ≤4°C is maintained.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat solutions in use for sanitising of surfaces observed at 150 ppm. Quat dispenser tested and observed at 200ppm. If water is to be added to solution, ensure dispenser concentration is increased to compensate. Ensure a concentration of 200 ppm is observed for the sanitization of surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Paint flaking off ceiling and walls in walk in cooler and freezer exposing wood underneath, which should be smooth, non absorbent, durable and easily cleanable. One option may be Fiberglass Reinforced Panels (FRP)
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
5 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): A working food probe thermometer is not available on site to verify the food internal temperature.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - Some potentially hazardous foods are stored on ice and the internal food temperature is observed above 10 degree Celsius. Time control and time tracking were discussed with the operator. The best option is to store the foods in a mechanical cooler. Cold potentially hazardous foods stored above 4 degree Celsius for more than two hours must be discarded immediately. - Some potentially hazardous foods in the top part of the food preparation cooler are stored above 10 degree Celsius. Storing less amount in the food inserts were discussed with the operator. - Some potentially hazardous foods in the upright white fridge in the front serving area are stored above 8 degree Celsius. The operator just adjusted the temperature and will monitor the temperature again in the next 30 minutes.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The cleaned deli slicer has accumulated debris between the blade and the main body of the machine.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Some eggs are pooled for later use and stored on ice at above 10 degree Celsius with no time control. Please contact the inspector by May 1, 2016 for any follow up from your head office.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - Major ice accumulation is observed in the walk in freezer. The operator is working with a local technician. Frequent cleaning is required to remove the ice until the repair is complete. - A pair of cut resistant gloves is not available for the deli slicer as required by the Sanitation Plan.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
2 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Wiping cloths are stored in buckets filled with quats sanitizer. At the time of inspection, the bucket for wiping cloths in the waitress station did not have at least 200 ppm quats. Staff replaced the sanitizer solution in the bucket with 200 ppm quats during the inspection.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Eggs stored on ice bath beside grill were at 10° C. Staff added ice to decrease temperature of the eggs. Please ensure eggs remain below 4° C. This may be done by keeping the eggs in mechanical cooler, or keeping a smaller amount of eggs in the containers.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?