Denny's Restaurant Kelowna
2130 Harvey Ave Kelowna BC V1Y 6G8 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): As discussed at the time of inspection, some parts of the main kitchen and storage areas are showing a decline in overall sanitation. A build-up of organics were observed on floors, floor to wall junctions, shelving in storage areas and the walk-in refrigerator, stairs to the basement, etc. Please complete a thorough cleaning of the kitchen, including a detailed cleaning of floors and shelving to remove organic build-up. Please also declutter and clean the hot water tank room.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Two buckets of quaternary ammonia sanitizing solution were observed to be at 50 ppm and 100 ppm. As per the manufacturer's instructions, the sanitizing solution must be at 200 ppm to ensure adequate sanitizing action for proper food safety. Staff refilled the sanitizer buckets at time of inspection. The concentration of the new sanitizing solution was observed to be 200 ppm. Staff wiped down affected food contact surfaces with the new sanitizing solution at time of inspection. The low temperature mechanical dishwasher was not dispensing chlorine at time of inspection. As the dishwasher is unable to reach sanitizing temperatures, chemical sanitizer must be dispensed to ensure adequate sanitizing action to ensure proper food safety. Due to the fact that water and detergent was still being dispensed in the mechanical dishwasher, the operator was informed that they could continue using the dishwasher for washing and rinsing, but must use the three compartment sink for sanitizing dishes and equipment until the dishwasher is fixed. The operator contacted a maintenance person at time of inspection and was told to contact the EHO once the dishwasher is fixed.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler in the front of house server station is not maintaining adequate temperature throughout the unit, temperature of Potentially Hazardous Foods (PHF) in inserts were measured with a probe thermometer at 10°C. Discussed with operator measures to be taken to help maintain the contents of counter level inserts at temperature of ≤4°C. PHF stored at temperatures above 4°C can facilitate the growth of pathogenic bacteria which can cause foodborne illness.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Light visible around the bottom of the back door to kitchen in the receiving area. Ensuring the exterior doors are properly sealed when closed will help prevent pest issues. Pests can contaminate food products and food contact surfaces, which may lead to foodborne illness.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cardboard observed on the floor beneath the counter in the kitchen. Cardboard should not be used as a floor covering and must be removed. Cardboard is a porous material that cannot be cleaned, when cardboard is re-used it can become saturated with oils and food residue which may attract pests. Hood-vent is past its service date at time of inspection. Through discussion with operator it was determined that the service crew is back-logged, servicing has been rescheduled for the first week of December. Hood-vents are to be serviced in accordance with local building codes and fire regulations, when ventilation systems become coated in grease they can pose a fire hazard.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Hot water tank/filter room at the back of the kitchen does not have adequate lighting to ensure proper sanitation procedures. Additional lighting should be installed to facilitate cleaning of this space. Dimly lit areas can easily become cluttered, neglected and unsanitary, which can lead to harborage of pests.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser in the staff washroom was not functioning at time of inspection. Please ensure the paper towel dispenser is fixed or replaced. When paper towel rolls are stored on end they can become saturated and contaminated, this can result in hands being re-contaminated when wiping dry after washing.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Although there is a pest control contract in place, mouse droppings were observed in the back electrical room and underneath the dishwasher.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): More than a dozen Eggs were observed being stored improperly on ice (ice had melted) and the measured temperature was >18deg.C. These eggs were discarded at the time of inspection. PHF within the "egg station" prep table cooler inserts were measured between 8-18deg.C. A partial flat of eggs at 18deg.c were discarded at the time of inspection.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions