Denny's Restaurant
939 Burnaby Ave W Penticton BC V2A 1G7 · Restaurant - Food Service
13 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): -Ice machine filters on the outside had dust accumulated, please clean and maintain on a regular basis to support the ice machine in good working order. -Walk in cooler door surface was soiled. Please clean and maintain on a regular basis to prevent cross contamination. -General sanitation was good, however, more attention needed for hard to reach corners in the kitchen and at the cooking line. Please pay more attention to remove build ups and maintain on a routine basis to maintain sanitary condition and prevent potentially attracting pests. -Spoons used at the cooler inserts must be stored with handles not directly touching the food in the inserts. Replace when visibly soiled or every 2-4 hours to prevent cross contamination. (Corrected during inspection)
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observations: Hot holding temperatures above 60C Cold holding units temperatures were below 4C, except the "Rich Out - pancake" fridge temperature was 12 C. Action: Operator must stop using the fridge until it's fixed Operator must repair refrigerator's door gasket seal; Operator must provide a proof (i.e. repair invoice).
- 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): Complaint received and investigated about unsanitary conditions at public washrooms. Observations: Women public washroom condition - satisfactory Men public washroom condition - unsatisfactory (urine spills on the floor) Sandman hotel public washrooms - condition satisfactory Employee's women washroom condition - satisfactory Employee's men washroom condition - unsatisfactory (dirty handwashing sink, toilet bowl, floors, walls) Action: - Operator must wash and disinfect men public and employee washrooms. Completion deadline is August 26, 2022.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially hazardous foods in inserts on storage unit in cook line were found to be 10-11 degrees C. Refer to corporate food safety plan for corrective actions. (i.e. when to discard food) This is a repeat infraction. Service or replace refrigeration equipment. Temperature monitoring logs show insert temperatures are satisfactory at 8 am - recommend monitoring storage temperatures more frequently throughout day.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Potentially hazardous foods in inserts are not refrigerated. Are held at ambient temperature for 4 hours prior to being discarded. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Change and discard PHFs in the inserts at least every 2 hours. Implement time-tracking system (temp logs every 2 hours, or labels that indicate when it was placed in inserts or when to discard). Foods in refrigeration units measured at or below 4C Foods in hot holding measured at or above 60C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- 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. There was an accumulation of food debris, grease, and grime in the hard to reach areas of the establishment (ie: behind, below and around equipment). Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- 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): 1. Sanitizers (QUATS) in the front kitchen were too weak at the time of inspection. Sanitizers must be at the appropriate concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Refresh solutions as needed. Ensure that wiping cloths are stored in a sanitizer solution in-between use.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Bulk bin items (eg: flour) were being stored in open bags in the 'back' kitchen at the time of inspection. Store bulk items in pest proof containers to prevent spillage, contamination, and to prevent attracting pests.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): REPEAT INFRACTION 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. 2. Cardboard was being used to line the floor in the front kitchen. Remove the cardboard. Ensure that surfaces are made of materials that are easy-to-clean, non-absorbent, nonporous, impermeable, and non-toxic. 3. Duct tape was being used to repair worn utensils. Ensure that utensils are maintained in a manner so that they can carry out their intended functions. Replace any worn utensils.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Non-functional oven needs to be removed from the facility as the new one is to be installed. Unused dishes and non-operational equipment needs to be removed from the facility. Kitchen floor is in need of deep cleaning, not just superficial daily mopping which is not very effective. Walls, fridge doors, underneath the sinks, compressor room floors need to be deep cleaned. Cracked floor tiles need to be repaired/replaced.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Ensure wiping cloths are kept in bucket of sanitizer when not in use.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
0 infractions