Fusion Express
136-3272 University Way Kelowna BC V1V 1V7 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please ensure that NSF rated thermometers are provided inside all refrigeration equipment and that both refrigeration and hot holding temperatures are recorded daily on log sheets.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed open containers of food inside the walk-in refrigerator with scoops in continuous use for portioning from containers.
- F2.1 Does the facility have proper monitoring supplies?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed sanitizer solution with no measurable sanitizer at the time of inspection.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed one pot of advance prepared curry sauce left out at room temperature for an extended period. Vegetable samosas in the hot holding unit were measured at 50deg.C. Operator was requested to reheat these samosas to ≥74deg.C prior to hot holding again at 60deg.C. Vegetable Pakoras were observed in the front hot holding unit being stored at room temperature (holding unit is not longer being used for hot holding food). Operator indicated that he will be removing this unit and storing Pakora's under refrigeration until required for an order. Some PHF/sauces within the front hot holding unit wells were measured at temperatures of 45-65 deg.C.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature monitoring records were not available at the time of inspection. Test strips for sanitizer solutions were not available/in use.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Containers of sauce observed cooling with lid on inside walk-in cooler
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F1.3 - Are proper cooling procedures followed?