Dilworth Motor Lodge
1755 Dilworth Dr Kelowna BC V1Y 8R1 · Restaurant - Food Service
8 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Facility has no means to washing dishes/utensils properly due to no hot water. Operator has been informed to only provide single use utensils/plates for customers. No food preparation allowed on-site. Only cereal, yogurt, pre-packaged foods allowed to be served.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand washing station currently still not fixed. However, the facility is not preparing food at this time.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Facility has no means to washing dishes/utensils properly due to no hot water. Operator has been informed to only provide single use utensils/plates for customers. No food preparation allowed on-site. Only cereal, yogurt, pre-packaged foods allowed to be served.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Observed that the tap in the two compartment sink has no hot water. Hot water with sufficient temperature must be available in the food service establishment to facilitate adequate cleaning and sanitizing of utensils. Failure to provide hot water can compromise food safety by not adequately removing harmful pathogens from utensils, increasing the risk of foodborne illness. Operator to ensure that the two-compartment sink has access to hot water with sufficient temperature. For the meantime, the operator should refrain from conducting any food preparation in the kitchen and should use single-use utensils until the hot water issue is resolved.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed clean coffee pots being air dried in the handwashing sink. Hand washing sink must be accessible at all times to facilitate proper hand washing. Operator to remove the utensils from the hand washing sink and ensure it is accessible at all times.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- 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): Hand sink is currently used for cleaning and sanitizing utensils and dishware - see F2.5
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The 2 compartment sink could not provide hot water during time of inspection. When asked, staff stated that they use the hand washing station for cleaning and sanitizing dishes and utensil. Note that the hand sink is to be used for hand washing purposes only. The 2 compartment sink must be fixed so that one compartment can be used for washing and the other compartment for sanitizing as this was the approved setup
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towels out of stock during time of inspection. Ensure that hand washing stations are fully stocked with liquid soap, paper towels, hot and cold running water as per the BC Regulations
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions