Delta Grand Okanagan Resort Banquet Kitchen
1310 Water St Kelowna BC V1Y 9P3 · Restaurant - Food Service
6 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): Cooler across the grill needs a more in depth cleaning and sanitizing to remove residues and potential contaminates.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): -Yellow tool box that is not related to food production needs to be removed from the kitchen. -Ceiling tiles and wall surfaces were worn off and had minor residuals build up.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- 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): - Mechanical dishwasher final rinse temperature on rack 62 C when at least 71 C is required with 74 C being expected along with gauge for final rinse reading at manifold at 82 C. - Electric meat slicer has food particles after cleaning and sanitizing. Staff took equipment out of service until adequately cleaned and sanitized.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F3.2 - Is the contact information the same?
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): All food contact surfaces must be cleaned and sanitized, ice cream machine only washed.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Pot dishwasher is not reaching the appropriate sanitizing temperature during the rinse cycle
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The walk-in coolers have dim lighting preventing sufficient sanitary operations and maintenance
- 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions