Fusion Food Lounge
146 Rutland Rd S Kelowna BC V1X 2Z4 · Restaurant - Food Service
2 inspections
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): It was noted that ice cream scoop is stored in a container filled with water. Operator was instructed to have an adequate system to store ice cream scoop(s) in a sanitary manner (i.e., dipper wells). Advised the operator the following interim measures to store scoop in a sanitary manner: • Cleaned and sanitized after each use and stored in a clean container. Procedures must be outlined for food handlers to clean and sanitize scoop after each use. • Stored in a clean container inside the freezer. Containers and scoops must be removed from the freezer at the end of each day, cleaned and sanitized.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - Some lights are missing or not working in food preparation area and and require replacement. - Ensure ventilation equipment over the cooking area is regularly serviced by professional company.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Operator has added service of open ice creams and installed a freezer in front of the kitchen area, which is separated by a door. No hand sink is installed near the ice cream cooler for handwashing of food handlers. Operator was asked to install a handwashing station in front of the kitchen area to ensure convenient access to staff at all times. Follow up by Oct 22, 2025.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- 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): Internal temperature of pizza was measured at 50.2°C. Potentially hazardous food stored between 4-60 °C can promote the growth of pathogens. Ensure perishable foods are stored above 60 °C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Temperature of upright cooler in the kitchen observed above 4 °C. Fix the cooler and ensure the temperature is maintained below 4°C. Do not store perishable food items in this cooler
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?