Double J Restaurant
101-1180 Sunset Dr Kelowna BC V1Y 9V8 · Restaurant - Food Service
3 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed several potentially hazardous foods (e.g., curry sauce, cooked noodles, garlic-based sauces) stored at room temperature, with ambient temperatures ranging from 13°C to 40°C. Potentially hazardous foods must be stored below 4°C or above 60°C when not in use. The operator was instructed to: - Reheat the curry sauce to 74°C and keep it hot held at 60°C throughout the day. - Store cooked noodles in the cooler throughout the day, removing only what is needed. - Heavily used sauces (e.g., garlic-based sauces) may be stored at room temperature for a maximum of two hours during the lunch rush and a maximum of two hours during the dinner rush, then return them to the cooler. Timers must be used to track when these items need to be moved back into the fridge.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw eggs stored above vegetables. Raw eggs can carry bacteria like Salmonella, which can contaminate vegetables if not stored properly increasing the risk of cross-contamination leading to foodborne illness. The operator to move eggs below the vegetables.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): It was observed the Quats sanitizer concentration was above 500ppm. High sanitizer concentration may lead to chemical contamination of the food. Operator to dilute the sanitizer to the required minimum concentration of 200ppm and test with Quats sanitizer test strips to verify the concentration before use. Also follow manufacturer's instruction for dilution ratios.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed the operator thawing meat at room temperature. Thawing meat on the counter at room temperature allows conditions for bacteria to grow rapidly and or to potentially releasing their toxins. Discussed with operator the proper thawing procedures. Please observe proper thawing procedures such as place it in the refrigerator 4°C or below, use cold running water, or microwave it, ensuring the meat is cooked immediately after thawing.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed the top of the dishwasher is accumulated with food debris. Dirt and debris provide a breeding ground for harmful bacteria which can contaminant food and utensils leading to foodborne illness. Please clean the top of the dishwasher.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed containers in the handwashing sink and the soap sensor is not working. Handwashing sink must be unobstructed and supplied with soap for proper handwashing practices. Please get the soap sensor fixed.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed a bowl containing several raw egg yolks sitting on the counter with an internal temperature of 15.3C. As per the operator, the raw egg yolks had been stored on the counter for two hours. Potentially hazardous foods stored above 4C for more than two hours can support the growth of harmful bacteria.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A) Observed raw meats stored above ready-to-eat foods in the deep freezer and stand-up freezer in the back kitchen area. This practice increases the risk of cross-contamination, as juices from raw meats could drip onto ready-to-eat foods. Operator to re-organize both units, ensuring that ready-to-eat foods are stored above and separate from raw foods (e.g., raw meat). F1.7B) Observed raw chicken stored in a garbage bag in the refrigerator. The use of garbage bags is not acceptable for food storage because they are not food-grade plastic.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed QUAT test strips on-site to be expired. Expired test strips may no longer be accurate in assessing the concentration of the sanitizer. Obtain QUAT test strips that are within expiry.
- 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): Observed clean knives and other utensils stored between equipment. Utensils must not be stored between equipment, as this area is difficult to clean and could lead to cross-contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Observed counter above grill area to be covered with aluminum foil and cardboard, which were visibly dirty and covered in grease and food debris. Aluminum foil and cardboard are not acceptable materials for food contact surfaces as they are absorbent and are not easily cleanable materials and can lead to cross-contamination of foods. Ensure aluminum foil and cardboard is removed from the counter above the grill area.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7D) Observed handwashing station in the back kitchen area to be spraying water when turned on, rendering it unusable. A functional handwashing station is necessary for maintaining proper hand hygiene and preventing contamination of foods, equipment, and utensils. Ensure handwashing station is maintained in working condition. F2.7E) Observed handwashing station to be obstructed with several boxes. Handwashing stations must remain accessible at all times to support effective and frequent handwashing. Ensure handwashing station is accessible and unobstructed at all times.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?