Derricks Steakhouse
1560 Water St Kelowna BC V1Y 1J7 · Restaurant - Food Service
2 inspections
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Use food-grade materials i.e. plastic wrap, bags for covering sourdough.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Acquire a waterproof thermometer to verify the high temperature dishwasher's final rinse/sanitizing cycle. Must meet the minimum of 71C.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Update food safety plan to include additional food processing steps for preparing beef tartare. Product should not be prepared far in advance, and recommended beef be ground or chopped as close to service as possible (i.e. short shelf life). • Temperature control should be in place throughout the preparation. • Applying a brief surface heat treatment to the meat before grinding or chopping • Good sanitation and hand hygiene throughout the preparation. • The operator should have a way of informing consumers of the risks associated with consuming an undercooked product (ie. written warning on the menu) • Health Canada recommends that pasteurized eggs or egg products be used in the preparation of foods that call for raw or undercooked eggs in the final product
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F2.1 Does the facility have proper monitoring supplies?