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Dosa Crepe Cafe

110 Gray Rd Kelowna BC V1X 1W7 · Mobile Vendor Type B – Food Service

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: The test strips for the quat sanitizer solution were expired. The operator was instructed to ensure the facility is equipped with valid test strips. F2.1B: The fridges in the mobile unit were not equipped with internal thermometers. The operator was instructed to ensure that each fridge has a thermometer inside for temperature monitoring.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing sink was obstructed during inspection. The operator was instructed to ensure the sink remains unobstructed and accessible at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): The permit was not present on site. The operator was instructed to ensure the permit to operate is kept in the mobile during operation.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The food safety plan was not present on site. The operator was instructed to ensure a food safety plan was kept in the mobile.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The sanitation plan was not present on site. The operator was instructed to ensure the sanitation plan was kept in the mobile.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The food safety certificates were not present on site. The operator was instructed to ensure that the food safety certificates were kept in the mobile.
  4. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Food had not been reheated to 74C before being placed in the hot holding units. Operator is to reheat all foods to an internal temperature of 74C before the food is placed into the hot holder.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holding units were not able to maintain temperature due to power issues with event generators. Operator took corrective actions at time of inspection.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Mobile is connected to city generator, which was not continuously operating at time of the event. Operator was able to obtain own generator.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Hand washing station is used for other purposes other than hand washing, making it not accessible for appropriate hand washing during operations. Hot water tank was also not operating due to power issues at the event. Operator took corrective actions at time of inspection.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Small bowls without handles are used to scoop the batter. These small bowls are stored directly in the batter, and operator hands are often submerged into the batter in order to grab the small bowl for scooping.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): See F1.5 comments above
  6. Monitoring

    5 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Hot running water is not supplied.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The QUAT sanitizer test strip is expired in 2009 as shown on the product label.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing station is not supplied with hot running water.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): The food safety training certificate was issued more than five years ago. Take corrective actions and contact the health officer by October 31, 2019.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.