Dragon King
2435 Hwy 97 N Kelowna BC V1X 6G3 · Restaurant - Food Service
5 inspections
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Raw foods are stored above ready to eat foods in the walk in cooler. This includes raw meat
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The ceiling tile near the ventilation hood above the cookline is dusty and needs to be cleaned on a regular basis as this is where food is being prepared. This is to ensure that dust does not fall onto food. New owner is looking to replace the entire ceiling tile
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Raw foods are stored above ready to eat foods in the walk in cooler. This includes raw meat and eggs. Dry storage utensils must be stored away from foods and containers must be closed with a lid due to flies in the area. Fried noodles stored on top of equipment with no cover. Foods observed to be double stacked in food preparation cooler and walk in cooler. The bottom of the containers are considered dirty and double stacking should not occur. Foods must be stored a minimum of 6 inches above the floor Vegetables and other ready to eat foods should not be stored underneath the left side of the walk in cooler where the hanging meats are dripping leading to contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Ensure that UV lights used for the flies are placed against the wall and not hanging above food preparation areas. In addition, ensure that rat traps are against the walls or else they will not be effective. There is currently flies observed in the facility especially in the dry storage room.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The ceiling tile near the ventilation hood above the cookline is dusty and needs to be cleaned on a regular basis as this is where food is being prepared. This is to ensure that dust does not fall onto food.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Food is to be stored a minimum of 6 inches above the floor to facilitate cleaning of the walk-in-cooler
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Eggs observed to be stored above ready to eat foods. Ensure that eggs are either stored below ready to eat foods or place a tray underneath to prevent cross contamination if egg were to be damaged. Foods must be stored a minimum of 6 inches above the floor as per the BC Food Code Foods must also be covered to prevent contamination in the walk-in-cooler
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure that the dust on the cooling fan in the walk-in-cooler is cleaned on a regular basis as there is food stored underneath this area.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand washing station obstructed during time of inspection as there were frozen vegetables in a bowl thawing in cold water. Ensure that hand washing stations are not obstructed as they must be made available for staff to use for washing hands. If sink is obstructed, it is unlikely that staff will be washing their hands prior to food preparation leading to potential foodborne illnesses.
- F1.7 Are foods protected from contamination?
- Monitoring
12 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. The line cooler across from the cook line operating at 7C. Internal temperatures were taken of shrimp (8C) and a sauce mixture (6C) with a probe thermometer. Discussions with staff noted that foods ware kept in their containers in the line cooler overnight. It could not be determined when the last time the temperatures were measured for the line cooler as logs were not available for assessment. Potentially hazardous foods were discarded at time of inspection. 2. Various potentially hazardous foods, including sauces, cooked rice and cooked noodles, kept at room temperature for >2 hours. There is no time or temperature monitoring in place. Potentially hazardous foods were discarded at time of inspection.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): 1. Trays of fried chicken in the walk in cooler that were prepped in advance. Discussions with staff showed that these items were not being monitored for cooling. Potentially hazardous foods must be cooled from 60-20C within 2 hours and 20-4C within 4 hours. The facility does not have a working probe thermometer or IR thermometer to properly monitor cooling and reheating/cooking of potentially hazardous foods.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): 1. No handwashing observed at the time of inspection. The facility in the main kitchen area has two hand washing stations that are not being designated for hand washing. One hand station is in the back area where minimal food prep was observed. Residual vegetable bits were observed in the sink, and a cutting board was being dried over top. Discussions with staff notes that it is being used to wash vegetables. A second hand station is to the side of the cook line. This is a two compartment sink, where both sinks were occupied for food preparation, and no sink was available for hand washing.
- F1.7 Are foods protected from contamination?
- Observation(s): 1. Food products in the walk in cooler are being stored in broken and non-food grade containers, and/or cardboard boxes. 2. Food products in both the walk in cooler, stand up freezer, and line coolers are not covered with a tight fitting lid, or with single-use disposable plastic covering to protect food products from contamination. 3. Raw protein/meats are stored over vegetables in the walk in freezer; proteins are not covered and may potentially cross contaminate other food products in the walk in. 4. Food preparation is occurring on top of a garbage can, where the food product and the garbage can is separated by a piece of raw wood. 5. Scoops and their handles are touching dry food products in their containers, including flour and tea leaves.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Facility has one probe thermometer that is not in good working order. There are a few in-fridge thermometers in the coolers, but staff could not confirm if routine monitoring was being done.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. High temperature dishwasher was operating at 150F at manifold/147C at plate level. The dishwasher temperature must reach 180F at manifold/160C at plate level, which it was unable to do. Staff are not monitoring the dishwasher to ensure it is continually in good working order. The dishwashing area has a large pile of unwashed/unsanitized dishes, utensils and equipment. The operator voluntarily closed the facility, and repairs will be done. 2. The main kitchen area did not have sanitizer available to clean and sanitize food contact surfaces and clean in place equipment. Staff were instructed to create 200 ppm bleach solution to sanitize all food contact surfaces.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): 1. Seafood is being thawed/washed in the food prep sink where red meat is being thawed.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. As above, dishwasher is not in good working order; there was no sanitizer available; and foods were not protected from contamination 2. Items not required for the operation of the facility must be moved offsite. Staff-use products must be kept in a designated area away from products used to serve the public, including staff food and staff equipment.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1. As above dishwasher is not working.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. Hand washing stations are not available and accessible for staff.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Not available for assessment. No logs available either.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Not available for assessment. No logs available either.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?