Diner Deluxe
132-3477 Lakeshore Rd Kelowna BC V1W 3S9 · Restaurant - Food Service
5 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure the bar glasswasher is equipped with iodine test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Knives were being stored in the gap between the wall and the prep table. Operator was instructed to discontinue storing knives in this manner
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The rear standing freezer was not properly sealing and had a significant buildup of ice in it. Operator relocated the frozen food inside it and was instructed to repair the door seal prior to using.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The kitchen handwashing sinks were out of paper towel at time of inspection.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure scoops have handles and are stored in a manner that prevents contamination of the food.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Pans above the grill and cooked eggs were being stored on surfaces lined with blue disposable cloth. Operator was instructed to remove the cloths so the surfaces would be smooth, non absorbent, and easy to clean.
- 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.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The food in the walk in cooler was measured at approximately 8°C and the cooler appeared to be having difficulty maintaining temperature below 4°C. The temperature logs were reviewed and the potentially hazardous food was relocated to a different fridge which was functioning reliably.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: The test strips for the chlorine and quat sanitizer solution were expired and needed to be replaced. The operator also needed to obtain iodine test strips for their iodine glasswasher. The operator was instructed to obtain all these test strips for their facility. F2.1B: Several fridges and freezers did not have internal thermometers. The operator was instructed to keep thermometers inside the refrigeration units and record their temperatures on the temperature log.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): There was a significant amount of flies in the rear area by the washrooms. The operator was instructed to implement pest control measures.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The quat sanitizer solution used in the facility was weak when tested. The operator remade the solution to the appropriate concentration.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C: Wiping cloths were left out on food surfaces. The operator was instructed to keep cleaning cloths in sanitizer between uses or launder them immediately after use. *CDI* F2.5G: There was water leaking from the air outlet in the walk in cooler. The operator was instructed to ensure the water leak is repaired.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Several handwashing stations in the kitchen needed to be equipped with soap in a suitable dispenser and paper towel. The operator was instructed to equip the handwashing sinks with these items.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- 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
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Each chemical used on the facility as a food contact surface sanitizer requires a test strip to verify its concentration (e.g. Iodine test strip was not available during inspection). Follow the Sanitation Plan.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glass washer iodine measured 0 - 12 ppm via test strip multiple times. *Ensure iodine is maintained at 12.5-25 ppm. Quats dispenser at dish pit measured 150 - 200 ppm. Quats spray bottles at 150 ppm. *Ensure Quats is maintained at 200 - 300 ppm.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- F2.7 Are there handwashing stations available and properly supplied?