Frannie's Coffee
13-1320 Water St Kelowna BC V1Y 9P4 · Restaurant - Food Service
2 inspections
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw eggs stored above tomatoes. Raw eggs can carry bacteria like Salmonella, which can contaminate ready-to-eat foods if not stored properly increasing the risk of cross-contamination leading to foodborne illness. The operator to move eggs below the tomatoes.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): It was observed the sanitizer concentration was above 200ppm. A sanitizer concentration higher than 200ppm may lead to chemical contamination of the food. Operator to dilute the sanitizer to the recommended concentration and test with sanitizer test strips to verify the concentration before use. Also follow manufacturer's instructions for dilution ratios.
- 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): Observed that two containers containing bulk food items were covered with clear plastic wrap. Food should stored in containers with airtight lids to prevent any contamination. Observed right above the containers a lighting fixture with no protective cover. The absence of a protective cover presents physical contamination hazard. If the bulb were to break the glass will fall into the food posing a risk of food contamination. Observed that a scoop was submerged in the bulk container containing sugar. Submerging scoop handles in food containers could contaminate food by transferring bacteria from the scoop handle to the food especially when the scoops are not cleaned well from previous use. The operator must ensure the scoops are always stored out of the bulk containers. Observed an accumulation of dirt and debris around the dishwashing area the oven and under some equipment in the kitchen area. Dirt and debris provide a breeding ground for harmful bacteria, which can contaminate food and lead to foodborne illness. Please complete a thorough cleaning of the kitchen and hard to reach areas.
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Observed a room in the front area described as a "partial storage room" by the staff to have insufficient artificial lighting. Sufficient artificial light must be provided to facilitate adequate cleaning and maintenance of the room. Please install sufficient artificial lighting with protective covers.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed that the hand washing sink is also used as an equipment sink and there was also not available paper towel for use. Operator to designate one of the sink in the kitchen area as a handwashing sink and equip it with soap, hot water and paper towel for adequate and proper handwashing practices.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed staff leaving newly made waffle cone on the counter, which is beside the sink while dishes were being washed. Directed staff to move the cone to a separate area (designated food preparation area) while dishes are being washed to prevent backsplash and contaminating the food product. Open bag of cone mix in the dry storage area. Staff was directed to keep the bag closed and/or to place it in a pest proof container with a lid.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- 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?
- 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): High temperature dishwasher, final rinse temperature was over 71C, in compliance. Sanitizer bottles measured: 0ppm for chlorine and quats. Found concentrated quats based sanitizer in the chemical storage area. Showed staff how to mix the sanitizer solution that must be 200ppm. Operator to ensure that all staff are trained to mix the sanitizer solution correctly. Quats sanitizer is to be maintained at 200ppm. Test by using test strips.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Submitted floor plan does not match the current layout of the facility. Example: gelato display is now against the front counter, sinks and counters for the previous gelato designated are has been removed and replaced with seating. Operator to confirm with the health inspector if the current layout will be permanent. If so, they must resubmit their floor plan to reflect the current changes.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F1.7 Are foods protected from contamination?