Freddy's Brew Pub
124-948 McCurdy Rd Kelowna BC V1X 2P7 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of under-counter cooler in bar was measured at 8 °C. Internal temperature of cut cucumber and lemon were measured at 6.3 and 8.4 °C, respectively. Operator was instructed to transfer the foods to other coolers maintained below 4°C and adjust the cooler temperature settings.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of walk-in cooler measured at 9-11 °C. Internal temperature of some of the foods measured between 4 -8°C. Operator maintained the temperature log, showing walk-in cooler was measured at 4°C in the morning. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Operator was instructed to transfer the food to freezer or other coolers. Do not store perishable food items in the walk-in cooler until the temperature is maintained below 4 °C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Open bags of rice, sugar and flour observed in the dry storage area. Potential for harborage of pests. Ensure all dry goods are stored in pest proof containers.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Broken sieve observed used for handling food items. This may lead to physical contamination of food. CDI - Discard broken sieve and ensure equipment is maintained in good working order.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): The food temperatures are not monitored and recorded when cooling cooked foods. More info is available at: <http://foodsafe.ca/docs/Food_Cooling_Chart.pdf>. Monitor and record the food temperatures when cooling cooked foods. Submit a copy of the time/temperature records to the Environmental Health Officer by JUL 24, 2018.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): a) Multiple food metal baskets being used in the fryers in the food preparation area are damaged. b) Multiple food plastic utensils stored in the food preparation area are damaged. Using damaged equipment, utensils and food contact surfaces may cause serious physical contamination to food. Do NOT use the damaged baskets immediately. c) The cleaned food slicer still has accumulated food debris on the areas between the blade and the main body of the food equipment. Clean and sanitize the food equipment as per the manufacturer's instructions immediately. Contact the Environmental Health Officer by JUL 24, 2018.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The cleaning requirements for the ice machine in the food preparation area were missing and the operator updated the plan during the inspection. Attach a copy of the manufacturer's instructions of the food equipment to the plan for reference.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Several floor tiles at the front kitchen have cracked.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No measurable chlorine found when measuring the main kitchen dishwasher final rinse sanitizer concentration.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions