Falls Market
910 Main St Okanagan Falls BC V0H 1R0 · Restaurant - Food Service
15 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Chicken in the hot holding unit was around 50C, not at the required 60C, Temperature was turned up at time of inspection. Please ensure to regularly check the temperature of the foods being hot held.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer is needed for the warming cabinet.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Chicken wet batter and seasoning that is used throughout the day that has raw chicken dipped in it was left at room temperature. Even though the chicken will be cooked after, the wet batter and seasoning that has had raw chicken dipped in it must remain at 4 C or colder if it is not used within 2 hours. This batter and seasoning mix must go into the cooler between uses. Please ensure this is reflected in the Food Safety Plan and that staff have proper food safety training to mitigate these risks.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The kitchen must have a good degreasing and cleaning. Floors and corners of walls had black grease buildup. Wall behind chicken batter station must be washed regularly. There was a buildup of batter splatter behind the station on the wall. The apron covering the chicken batter was dirty. This was corrected during inspection. The batter must now go into the cooler between uses. The cat door stopper for the kitchen area was black with grease. This must be discarded and another clean doorstopper must be used for the kitchen area.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The Food Premises Regulation 210/99 states, "FOODSAFE training 10 (1)Every operator of a food service establishment must hold a certificate, issued by a health officer, for the successful completion of the food handler training program known as FOODSAFE or its equivalent. (2)Every operator of a food service establishment must ensure that, while the operator is absent from the food service establishment, at least one employee present in the establishment holds the certificate referred to in subsection (1)." At time of inspection, no employees had FOODSAFE or equivalent training. One person must have this training at all times on premise. Please send me either completion certificates or registration receipts for more staff members by August 18th, 2025.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): A thermometer is needed inside the hot holding unit to verify that the temperatures are being maintained. Please
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator must ensure that at least one employee per shift has a Food Safe Certificate. The registration deadline is June 6, 2023. Registration confirmation must be emailed to my attention.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
2 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Thaw frozen raw meat under cold running, with package intact to prevent splattering contaminate to surfaces. Another method to thaw in refrigeration unit at temp <4C to prevent bacterial growths.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): -Store tongs in a designated container. Change tongs at the hot holding unit at lest every 4 hours to prevent potential bacterial growths. Clean and sanitize tongs and container regularly. *Please ensure to clean and sanitize the oven after each use, and hot holding glass unit every day to maintain sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - A "potato fridge" door must be fixed. - All spray bottles containing chemicals must be labeled - "bleach solution" or "degreaser".
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - Operator must develop a Food Safety Plan
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - Operator must develop a Sanitation Plan.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Door of cooler storing raw chicken broken, internal temperature 12 degrees C. Move chicken into beer cooler until door of cooler repaired and internal temperature is 4 degrees c or less.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Raw chicken should be thawed under cold running water or in refrigerator unit.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips are required to monitor chlorine disinfectant.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.6 Are the FOODSAFE training requirements being met?
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
8 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Food handling staff are using the sink in the bathroom for hand washing purposes which is only appropriate after using the toilet. A dedicated hand wash station for food handlers must be available in the kitchen and equipped as per regulations. Cloth towels are used for hand wiping and are reused. Remove cloth towels from kitchen, install disposable wiping cloths for hand drying.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.7 Are foods protected from contamination?
- Observation(s): Chemical spray bottles in kitchen are not labelled with name of chemical agent.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishes used to handle raw chicken were not properly washed and were not sanitized. These items must be rewashed and sanitized as per instructions posted above ware wash sinks. Staff must be trained in procedures and follow them. Wiping cloths were not stored in sanitizer solution - follow instructions as per poster on the kitchen wall.
- F2.3A Mechanical dishwasher/glasswasher 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): Raw chicken observed to thawing in water tested to be 28 degrees C. Proper thawing requires use of cold water. Sink used for thawing is not appropriate material - plastic - because it can not be sanitized properly after use.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sections of flooring have been replaced by plywood and cardboard - both do not meet the construction requirements of the BC Food Premises Regulation and may be slippery. Flooring must be repaired.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Plastic is not a suitable surface for a food preparation sink; replace sink with more suitable one.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Future building renovations should include locating a hand wash station at the cashier station; cashier handles money and food and is currently using the staff bathroom for handwashing which is a sanitary choice.
- 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.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): None of staff on site had FOODSAFE or equivalent training. In addition they were not able to answer basic questions relating to site sanitation procedures.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): 1. Rodent droppings were noted behind and below equipment (eg: behind curtained area). Operator stated that pest control company is contracted. Ensure that your premises is free of: 1) Pests; and 2) Conditions that could lead to a pest infestation When you find any droppings, please: 1) Discard any contaminated foods. 2) Remove droppings using a damp cloth. Wear personal protective equipment (ie: gloves) and wash your hands frequently. 3) Clean (with soap and hot water). Sanitize (with a 1 part bleach: 10 parts water solution) all affected areas. 4) Allow sanitizer to air dry 5) Plug and seal any holes 6) Contact your pest control company about the issue and follow their recommendations. Keep copies of their service records on file for review.
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Discussed warewashing procedures with operator. Was not following correct manual dishwashing method (Operator would mix bleach with soap and hot water) - CDI Do not mix sanitizer with soap as soap can interfere with the sanitizers efficacy. Use the following method: - Remove dirt, grime, and food debris - Wash with cleaners/soap and hot water - Rinse with clean water - Sanitize with an approved sanitizer solution (QUATS: 200 ppm, bleach: 100 ppm -> 1/2 tsp bleach per L of water) with a contact time of at least 2 minutes. Verify the concentration of the sanitizers with test strips. 2. Sanitizer was too concentrated at the time of inspection - CDI Sanitizers must be at the appropriate concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Verify concentrations with test strips. Refresh solutions as needed. 3. No test strips were available at the time of inspection. Purchase appropriate test strips to verify sanitizer concentrations. Take corrective actions as needed. 4. There was a build-up of grease on the main floor of the kitchen area. Regularly clean and sanitize your premises to prevent the accumulation of debris and grease, as they can attract pests and present a slipping hazard.
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Rodenticides (poison bait traps) were being used in the facility. Do not use or store ANY rodenticides and/or pesticides in the premises.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): OUTSTANDING 1. Triple sinks are still not yet installed. Worker stated that operator is still planning on installing sinks.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - walk-in cooler reading 9°C - must be 4°C - product observed thawing on counter - moved to fridge during inspection; please ensure you are controlling the temperature of perishable foods within safe limits at all times
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - potato cutter needs cleaning
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - countertop beside sinks has been removed - good - triple sink not yet installed
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): - paper towel dispenser broken - please replace; recommend installing wall mounted soap dispenser
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions