Denny's Catering
939 Burnaby Ave W Penticton BC V2A 1G7 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ensure sink is washed rinsed and sanitized immediately after contact with raw poultry
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Raw poultry was being thawed/washed in a sink used for sanitizing dishware and not sanitized afterwards. Immediately afterwards this station was used to fill drinking water jugs. Potential for cross contamination is high. A dedicated food preparation sink is needed in this kitchen.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): A hand wash station is not available in the room where food is prepared, staff have to leave the room to wash their hands. Space is available to install a dedicated hand wash station.
- 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 food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Low temperature dishwasher final chlorine rinse concentration was not detected at the time of inspection. DW was placed through several cycles. Air bubble or blockage was noted in sanitizer line. Line was primed several times and sanitizer was still not detected. Notify the Health Unit when the DW is fixed. In the interim, use the following method: - Use the dishwasher to wash and rinse dishware. - Create a sanitizing solution (100 ppm Cl -> 1/2 tsp bleach per L of water) in a designated sink and immerse the dishes in the solution for at least 2 minutes to achieve proper sanitization. Do not use the sink for any other purpose when sanitizing. - Verify and record the concentration of the sanitizing solution with tests strips. Refresh the solution as needed. Sanitizers measured at least 200 ppm QUATS
- 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): 1. Facility was cluttered at time of inspection. Organize your premises. Remove items not needed for operations.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. There was an accumulation of food debris, grease, and grime in the hard-to-reach areas of the premises. Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4K - The premises must be maintained to prevent harbourage of pests.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Refrigeration units need to be better organized preventing any potential cross-contamination and better FIFO practices (i.e. frozen turkey breast found stored with baked goods).
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Racks with unused glassware and tableware were covered with dust and stored in one corner. All items not in use or not associated with the food service operation need to be removed from the premises.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Kitchen floors and walls need to be deep cleaned. Cracked tiled flooring needs to be repaired/replaced.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions