Fisherman's Market

1951 Harvey Ave Kelowna BC V1Y 6G6 · Food Retailer - Food Store

5 inspections

1. MonitoringMay 24, 2024

   0 infractions

2. MonitoringMar 9, 2022

   3 infractions

   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Back area receiving door has a gap/hole that could allow for entry of pests. Have this gap/hole sealed to prevent pest entry. Provide me with a photo once this has been completed.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Sanitizer not readily available at the front service area. Staff took immediate corrective actions. Ensure sanitizer is readily available at this area at all times.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Temperature logs were not readily available for review. Provide me with a copy of your temperature monitoring logs for review. A reminder that staff should be monitoring all cold holding units at least twice a day, and temperatures recorded down on a log.
3. MonitoringJan 25, 2019

   3 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): The operator said that the food contact surfaces and the utensils used throughout the day of the food operation are washed with soapy water and rinsed with cleaned water but without the required sanitizing step after use or at least every four hours and at the end of the operation. During this inspection, the health officer reviewed the food safety requirements with the operator and he agreed to wash and sanitize as required.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): The sanitizer test strips for the chemical sanitizer are not available on site. Take corrective actions and contact the health officer by Feb. 1, 2019.
     • 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): a) The operator said that the food contact surfaces and the utensils used throughout the day of the food operation are washed with soapy water and rinsed with cleaned water but without the required sanitizing step after use or at least every four hours and at the end of the operation. During this inspection, the health officer reviewed the food safety requirements with the operator and he agreed to wash and sanitize as required. b) A ready to use sanitizer at the required concentration for adequate sanitizing action is not available during this inspection. Take corrective actions and contact the health officer by Feb. 1, 2019.
     • F2.3B Manual dishwashing procedure 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.
4. MonitoringFeb 27, 2017

   1 infraction

   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 1. A test strip for the chemical sanitizer used in the premises is not available. 2. Some foods are stored on the floor in the walk in freezer. 3. Some bivalves shell fish tags are not stored on-site for at least three months. 4. No document is available from the supplier to show that it met the parasite reduction freezing requirement for the sushi grade fish.
5. MonitoringFeb 23, 2015

   0 infractions