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Eye Tasty Foods

203-120 McIntosh Rd Kelowna BC V1X 2C4 · Mobile Vendor Type C – Food Service

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooked rice was measured at approximately 30°C in a hot holding unit and operator indicated it had been in the tray for an extended period of time. Food was discarded by operator. Cooked lentils and beef were measured at approximately 12°C and operator indicated the food had been stored at room temperature for an extended period of time. Food was discarded by operator.
      • 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.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: Raw meat in a bin was being stored on the floor of the mobile. The operator was instructed to ensure all foods are properly stored off the floor to prevent contamination. *CDI F1.7B: Raw meat was being stored alongside ready to eat foods in the fridge. The operator was instructed to ensure that raw foods are stored separately from ready to eat foods.
      • 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): The facility did not have test strips for their chlorine sanitizer solution. the operator was instructed to ensure they have test strips for their sanitizer solution.
      • 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): The sanitizer solution was measured at 0ppm chlorine when tested. The operator made a fresh chlorine sanitizer solution and it was tested at 100ppm chlorine by the EHO.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    0 infractions