Dolci Thai Bistro
8710 Main St Osoyoos BC V0H 1V3 · Restaurant - Food Service
6 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): Bar area very cluttered with unrelated items to the facility. -Ensure to remove all items not related to the facility.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot Holding Soup Stalk with chicken and meat lentil mixture were sitting on the stove at the time of inspection. Temperature was under hot holding requirements. Due to the unknown length of time of these food items sitting at room temperature, operator was discard. - Ensure all potentially hazardous foods are hot held 60C or above during all times of operation. Cold Holding- In compliance All cold holding units that hold potentially hazardous foods maintain required temperature parameters of 4C or below.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometers missing in all the cold holding units that hold potentially hazardous foods. All cold holding units that hold potentially hazardous food must have thermometers for frequent temperature monitoring. - Ensure to place thermometers in each cold holding unit that holds potentially hazardous foods and monitor temperature on a regular basis.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection the bar & kitchen area was very cluttered. Boxes and unrelated food items found piled throughout these areas on the floor and counters. - Ensure to remove all boxes and unrelated food items throughout the establishment. This will provide better flow for food preparation and service.
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): One sink of the three compartment sink is used for handwashing when dishwashing is not being conducted. At the time of inspection the three compartment sink (Handwashing sink) was obstructed with dishware and utensils. - Ensure the handwashing sink is unobstructed during all times of operation. -Ensure the handwashing sink is provided with liquid soap and paper towel.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- 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.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): At the time of inspection a Food Safety Plan could not be found on site. A Food Safety Plan Template will be emailed with this Inspection Report. - Ensure to review and prepare a Food Safety Plan for high risk foods.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): At the time of inspection a Sanitation Plan could not be found on site. A Sanitation Plan Template will be emailed with this Inspection Report. - Ensure to review and prepare a Sanitation Plan, follow and conduct the cleaning procedure on a regular basis.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions