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Fairfield Inn & Suites

1655 Powick Rd Kelowna BC V1X 4L1 · Restaurant - Food Service

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Expired food observed on-site at time of inspection. Ensure all food items on-site are within expiry. Operator disposed of food at time of inspection.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No bleach test strips observed on-site. Ensure test strips are available for each sanitizer used at the premises.
      • 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): Sanitizer dispenser observed dispensing 50 ppm quaternary ammonium. Operator was able to demonstrate proper mixing of solution. Ensure dispenser is dispensing proper solution and solution is tested regularly. Sanitizer label observed expired. As per operator, bottle in manually refilled. If bottle is to be refilled, expiry of new product must be recorded.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The internal temperature of cut cantaloupe is stored in the refrigerator at 7.8°C (measured by the operator) for an unknown time. Corrected during inspection (CDI).
      • 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): Before cutting the melon including the cantaloupe, the food is not scrubbed with a produce brush.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The thermometer placed in one of the refrigerators is broken and does not provide accurate reading.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The sanitizer solution is at 400 parts per million QUAT (measured by the operator). Corrected during inspection (CDI).
      • 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): a) The shelves in the food storage area next to the dishwashing area are not raised a minimum of 15 cm (6 inches) off the floor to allow for cleaning. Follow up by: Dec 31, 2019. b) Some of the food products are not stored on a shelf that is not raised a minimum of 15 cm (6 inches) off the floor to allow for cleaning. Follow up by: Dec 31, 2019.
      • 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): The food products for customers and staff are stored together in the refrigerator in the food preparation area.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
  6. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The cream cheese needs a system in place and in the food safety plan indicating time as a control or maintain the cream cheese at 4 degrees Celsius or lower.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer in the "Dasani" fridge is reading 10 degrees Celsius.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): knives have a color film that is wearing off. Please replace.
      • 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.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Please move permit to a conspicuous area
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  7. Monitoring

    1 infraction

    • 13.1 - Are dishes, utensils and equipment in good condition?
      • Observation(s): *A small fridge in the food serving area is at 10° C (air temperature). No foods are stored in the unit. The operator adjusted the unit during inspection. The operator should monitor the temperature in the next 30 minutes to ensure that it maintains foods at 4°C or colder. Corrected during inspection (CDI).