Empire Crepe
107-1195 Richter St Kelowna BC V1Y 0H6 · Restaurant - Food Service
2 inspections
- Monitoring
4 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Observed homemade hot sauce stored at room temperature for sale. A Food Safety Plan and shelf-stability testing are required to ensure this product is safe for consumption. Operator must follow CFIA labelling requirements. EHO directed the operator to cease the sale of the hot sauce until these items have been completed.
- F1.6A All foods on the premises must be from an approved source.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed that the facility is currently using a cleaning product that is not approved for use on food contact surfaces. EHO instructed the facility to use the QUAT dispenser available onsite and to discontinue the use of all non-food-contact products on food contact surfaces. EHO also instructed the operator to ensure a QUAT solution is prepared and available in each food and drink preparation area before the start of each business day.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Observed an ice wand stored directly on the freezer shelf. Please clean and sanitize the ice wand, then relocate it to a clean, designated container to prevent cross-contamination. 2) Observed the bean dispensers on the coffee machines to be oily and in need of cleaning. Please clean all coffee machine bean dispensers and ensure they are cleaned on a biweekly basis to prevent the buildup of oil.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed that the handwashing sink in the back area had no supply of liquid soap or paper towels.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Both the refrigeration unit behind the service counter and the one in the back kitchen/prep area are missing internal indicating thermometers, which are necessary for accurately monitoring the temperature of potentially hazardous foods.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?