Dosa Crepe Cafe
523 Bernard Ave Kelowna BC V1Y 6L7 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food being held at 40C for longer than two hours -- discarded at time of inspection. Hot held food must be held above 60C after being reheated to 74C. Cut vegetables being held at room temperature -- discarded at time of inspection. Vegetables must be held outside of the temperature range of 4C to 60C. Provided education to staff. Food held in the danger zone increases the risk of a health hazard occurring due to increased and unacceptable likelihood of bacterial growth.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer dispenser was not filled at time of inspection, operator to refill this dispenser and refill all spray bottles with appropriate sanitizer for food contact surfaces. Current bottles just had water in them
- F2.3C Clean in place warewashing procedures 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.
- 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): Corrected at time of inspection - Potentially hazardous food being hot held was found to be at 35C - 40C at time of inspection. Operator stated food had been reheated to 74C. Some inserts of Potentially hazardous foods were being stored at room temperature next to the range. All potentially hazardous foods must be stored at 4C or less or 60C or higher
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher did not achieve a temperature of 71C or a residual of 50-100ppm at time of inspection. Operator educated on how to manually wash dishes using wash rinse sanitize method.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Repeat infraction - substitute bowl in batter / dry goods for a scoop with a handle that extends out of the batter. if a flat bottom is needed, use a flat bottom scoop or a separate utensil to spread dosa batter. Replace wooden box around blending machine with materials that are smooth and easy to clean. Please ensure a spray bottle of sanitizer is available at front and back portions of the business
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No handsoap in back handwashing sink. Informed chef that sinks must be stocked at all times and for proper handwashing handsoap must be available. Soap was refilled at time of inspection. Second handsink at front was fully stocked at time of inspection.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Food storage must ensure foods are protected from contamination. Scoop utensils for dry goods and crepe batter were found inside storage containers at the time of inspection. Scoop utensils that can not be stored in a manner that prevents hand contact surfaces from contacting food products must be stored outside of the storage containers. Scoop utensils left inside storage containers can lead to contamination of products, when staff reach in to grab these utensils unclean hands may contact the contents and transfer contamination to the food products.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing stations must remain unobstructed at all times. At the time of inspection the handwashing sink was full of cleaning products. To facilitate frequent handwashing the handwashing stations must be easily accessible to staff at all times. Frequent handwashing is an important step in preventing the transmission of communicable diseases. Proper hand hygiene is an effective measure for the protection of both customers and staff members.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): No FOODSAFE certification could be verified at time of inspection. Through discussion with staff it was determined that the operator with FOODSAFE training had left the facility temporarily. In the absence of the operator at least one employee present in the establishment 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?