Don-O-Ray Vegetables
3443 Benvoulin Rd Kelowna BC V1W 4M5 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips could not be provided during inspection. Ensure the facility is equipped with sanitizer text strips for testing the spray bottles and dishwashing sinks.
- 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): Operator indicated they were not sanitizing equipment after washing with detergent. Ensure equipment is washed using the appropriate method. Dishwashing should entail washing with detergent, rinsing off, and then sanitizing with an appropriate sanitizer solution.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): A dishwashing sink was equipped with handwashing supplies. Operator instructed to move the handwashing supplies to the designated handwashing sink and to keep handwashing and dishwashing in separate sinks.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- 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): New bleach water mixture as sanitizer was created during inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strip is required to verify for adequate sanitizer concentration. Ensure concentration is at 100-200 ppm before use on food contact surfaces.
- 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): The appropriate sanitizer was not available during inspection - instructions given for mixing 100-200 ppm chlorine. Chlorine stock bottles were available. Please label the sanitizer spray bottles to prevent accidental mixing of chemicals and/or to prevent using cleaners that are not appropriate as food contact surface sanitizers. Please follow the Sanitation Plan on food contact surface sanitizing.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.1 Are proper cooking procedures followed?
- Observation(s): Display sign on roller grill states that hot dogs should be cooked to 160°F (71°C), which was verified by the operator. When cooking potentially hazardous foods. the internal temperature must reach ≥165°F (74°C) to prevent the growth of illness causing organisms.
- F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
- F1.1 Are proper cooking procedures followed?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Record temperature of the freezer on a log.
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Keep copies of the FOODSAFE certificate or equivalent training at the site.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Samosa stored at room temperature.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?