Earl's On Top Restaurant
211 Bernard Ave Kelowna BC V1Y 6N2 · Restaurant - Food Service
10 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Iodine sanitizer test strips were missing. Operator to acquire new test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glasswasher 0ppm iodine. Staff to use kitchen dishwasher for glassware until the glasswasher is serviced.
- 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): Leftmost cooler at the bar to be cleaned. Leak observed inside the cooler.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher, final rinse, chlorine concentration: 100ppm, in compliance. Bar glasswasher, iodine rinse concentration: 12.5-25ppm, in compliance. QUATS sanitizer spray bottles: 50ppm, 200ppm, Spray bottle of 50ppm QUATS was refilled with fresh solution, measured at 200ppm, corrected during inspection. Ensure staff test their sanitizer is at 200ppm routinely and refill their bottles with fresh sanitizer when the concentration is no longer at 200ppm. Recommended to use sanitizer buckets to hold wiping cloths. When they are not actively being used, this would help prevent pathogens from growing on damp wiping cloths as it provides breeding grounds for pathogens that could be transferred to food contact surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Condiments by the cooking line where above 4C. Ice bath was added by staff to lower the temperature. Inspector suggested to only fill the containers half way to help maintain temperature.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips for quats based sanitizer were not available.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Knives at the back prep area/cooling area were stored in between the table and the wall. This area is not easily cleanable. Please store knives in sanitary condition, such as in a proper holder or on magnet.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operator is to locate the Permit to Operate and post it with in the facility in a conspicuous location. If unable to locate, a re-print must be issued.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Send the inspector a copy of a valid FOODSAFE certificate. Suggested to compile staff member's food safety certificates for ease of access to the information.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): -Drink containers found stored in the ice in bar areas. This may lead to potentialyl contaminating the ice being served to customers -Take out containers found stored on the ground. This may lead to potential cross contamination
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): -A blue solution found being stored in a quat sanitizer bottle. This may lead to misusage and contaminate food contact surfaces. -Utensils were stored in sanitizer solution and soda water. Please change to ice bath, and change the ice bath when ice start to melt or within every 2 hours to limit microbial growth.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): -Cutting board at the main bar is old and no longer easily cleanable. (corrected during inspection) -Main level ice machine lid was old and worn off. The inner material was exposed. This may potentially contaminate the ice inside when foreign materials get in. -Knives at the back prep area/cooling area were stored in between the table and the wall. This area is not easily cleanable. Please store knives in sanitary condition, such as in a proper holder or on magnet. -Overall sanitation is satisfactory, more attention needed for both bar area such as under and behind the coolers, cooler surfaces and handles including the side surfaces of the coolers.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Walls opened up behind the ice machine at the main level. Please close up all holes to avoid potential entrances for pests.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Clean in place sanitizer bottle on front line appears to be filled with another chemical and not the typical 200-400 ppm Quats. Mechanical glass washer main barand patio bar
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Out of service,
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Bar handwashing sink soap dispenser not in good working order
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Frozen fish being thawed in closed vacuum packaged pouches. See attachment with e-mail of this report "Open your vacuum packed fish before thawing"
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer container empty at bar glass washer. Demonstrated how to check for sanitizer level when iodophor used.
- F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.2 - Is the contact information the same?
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): Hamburger cooking temperatures shown at 68 C / 155 F where Health Canada and others recommend 71 C / 160 F which is medium well.
- F1.1A - Potentially hazardous food must be cooked to appropriate internal temperature.
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Large over 4 litre container with depth greater than 9 inches in depth used to cool hot soup. Please see page 10-11 of follow link for more information - http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/EnsuringFoodSafetyHACCPWay.pdf
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Ensure that wiping cloths that come into contact with food surfaces be kept in a sanitary manner by using cloths that have been submerged in sanitizer solution at an appropriate concentration
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions