Dosa Crepe Cafe
110 Gray Rd Kelowna BC V1X 1W7 · Restaurant - Food Service
4 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): Chlorine sanitizer was measured at 0 ppm in the final rinse cycle of low temperature dishwasher. A minimum concentration of 50 ppm chlorine is required to allow for adequate sanitizing of utensils. CDI - Ensure to maintain a minimum of 50 ppm chlorine in the final rinse cycle of the dishwasher, and test the sanitizer concentration daily with chlorine test strips.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed unlabeled sanitizer bottles in the kitchen. Ensure chemicals are properly labelled.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Expired chlorine and no QUAT test strips were observed for measuring the sanitizer concentration of low temperature dishwasher and food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure valid chlorine and QUAT test strips within the expiry date are available and accessible to staff onsite.
- 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): REPEAT INFRACTION: Wiping cloths observed stored on food contact surfaces. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. CDI -Ensure wiping cloths are stored in an adequate sanitizing solution. Ensure to label the sanitizer bottles with a sanitizer.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Some potentially hazardous food (PHF) not being cooled properly - observed sauce being cooled on counter with lid on; cooling procedure detailed in facility food safety plan not being followed.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): PHF items being improperly stored within upper prep table inserts and some food items measured as high as 11.5deg.C.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Ice wand not being stored in a sanitary manner inside freezer.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Limited refrigeration currently provided and noted concern for limited refrigeration space to support advanced preparation of food for the Dosa Crepe Cafe mobile food service unit.
- F1.3 - Are proper cooling procedures followed?