Gallagher's Canyon Golf Course Clubhouse
4320 Gallaghers Dr W Kelowna BC V1W 3Z9 · Restaurant - Food Service
8 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - No quats sanitizer test strips were observed for measuring sanitizer concentration. - Missing thermometers in bar cooler and broken thermometer observed in front prep cooler. No temperature records observed for coolers in the bar area and R2 cooler temperature was not being recorded. Temperature log sheet in the kitchen observed inadequate (i.e., no dates/times mentioned). - Sanitation log sheet is not maintained to record the iodine sanitizer concentration in glasswasher, quats sanitizer concentration used for food contact surfaces, and the maximum temperature of dishwasher during the rinse cycle. - Ensure temperature and sanitation logs are adequately maintained.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Bare wood exposed in the lower shelves where container lids were stored. Wood is an absorbent material and cannot be properly cleaned and sanitized. Refinish, repair, or replace the wood in the lower shelves. Ensure a light colored, non-absorbent, easy to clean material is used.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUAT sanitizer test strips were observed on-site for measuring food contact surface sanitizer concentration. These test strips are required to ensure appropriate sanitizing levels are maintained. Ensure that QUAT test strips are readily accessible and available to staff at all times. Iodine test strips used for the glasswasher were found to be expired. The operator has been instructed to purchase new, valid test strips and to notify the EHO once this has been completed. Please ensure the expiry date on all test strips is checked regularly to confirm their validity.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed an iodine concentration of 0 ppm when tested on glassware following the iodine glasswasher cycle. A proper final rinse should contain between 12.5 to 25 ppm of iodine in order to achieve the necessary reduction in microbial levels on glassware. The operator reached out to the contractor and the glasswasher was fixed immediately. Subsequent checks confirmed that the final rinse was delivering 12.5 ppm of iodine. Discussed with the operator the importance of using the iodine test strip frequently to verify the final rinse sanitizer concentration. High temperature dishwasher final temperature 75.3C; in compliance.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The cutting board on the cookline was observed to have deep cuts and discoloration. Food contact surfaces must be smooth and easily cleanable. Deep grooves in cutting boards can trap food debris, making them difficult to sanitize effectively and increasing the risk of pathogen accumulation. The operator stated that the cutting boards are bleached at the end of each shift. The operator was instructed to repair or replace any damaged boards to maintain proper sanitation and ensure food safety. Observed fluorescent light in the walk in cooler and in the corridor above the clean utensils to be missing protective covers. The absence of protective covers presents physical contamination hazard. If the bulbs were to break, the glass will fall into the food and utensils posing a risk of food contamination. Replace all the non-shatterproof bulbs or install light covers and notify EHO once completed. The floor in the food preparation area was observed to be lifting and broken/deteriorating, which hinders effective cleaning procedures. Please replace the damaged flooring to ensure easier cleaning and notify EHO once completed. Some scoops were observed to lack handles and were submerged in the bulk container containing rice, floor and other food items. Submerging scoops in bulk 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. Operator must ensure that the scoops area stored outside of the bulk food containers and only use scoops that have handles.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed the handwashing sink in the food prep area lacks hot water. Lack of hot water facilitates improper handwashing practices increasing the likelihood of contamination of food. Please ensure the handwashing sink is supplied with hot water for proper handwashing practices. For the meanwhile, please designate one of the compartment sink as a handwashing sink until the handwashing sink is fixed.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of right side under-counter cooler was measured at 11- 13 °C. Internal temperature of gravy was measured at 11.2 °C. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Operator discarded all the foods stored in the cooler for more than 2 hours. Do not store perishable food items in the under-counter cooler until the temperature is maintained below 4 °C. Ensure to store potentially hazardous food below 4 °C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine, iodine and QUAT sanitizer test strips were observed for measuring sanitizer concentration. These are required to ensure appropriate sanitizing concentrations. Ensure appropriate test strips are accessible and available to staff onsite. Thermometers were observed missing in under-counter coolers, upright coolers, and walk-in cooler. Ensure all refrigeration equipment are equipped with thermometer to monitor processes. Ensure the facility has a dishwasher safe thermometer with a maximum temperature reading option. Ensure a minimum of 71°C is reached on the plate surface in the final rinse cycle. Monitor 2x daily.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Open bags of 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher was measured at 61°C (maximum temperature) at the plate level after multiple cycles. Dishwasher temperature must reach at least 71°C at the plate level for adequate sanitizing of utensils. Operator was instructed to sanitize the utensils in a compartment sink after being washed and rinsed in the dishwasher. Ensure a minimum of 71°C is reached on the plate surface in the final rinse cycle. Monitor 2x daily. No sanitizer solution was observed for sanitizing food contact surfaces. Sanitizing solutions with accurate concentration are required for adequate sanitizing of food contact surfaces. CDI - Ensure a sanitizer solution is available at all times. Use QUAT test strips to ensure a minimum of 200 ppm concentration is measured in the sanitizer solution. Food residue observed on the hard-to-reach areas of the meat-slicer. Inadequate washing and sanitizing of the meat-slicer can lead to the growth of disease-causing bacteria which can cross-contaminate food. Ensure to dismantle the removable parts while cleaning and follow the meat slicer cleaning manual procedures properly. Wash, rinse, and sanitize the meat slicer as per the Sanitation plan. Please note iodine concentration in glasswasher could not assessed at time of inspection. Monitor the iodine concentration in glasswasher with appropriate test strips.
- F2.3A Mechanical dishwasher/glasswasher 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Significant biofilm formed on the inside of the ice machine. Biofilm can promote the growth of bacteria that can contaminate the consumed ice. Turn off the ice machine and discontinue its use until it has been emptied, deep cleaned, and sanitized (e.g., using QUAT @200 ppm). Ensure routine cleaning and sanitizing of the ice machine to prevent build up of biofilm. Bare wood exposed in the lower shelves where container lids are stored. Wood is an absorbent material and cannot be properly cleaned and sanitized. Refinish, repair, or replace the wood in the lower shelves. Ensure a light colored, non-absorbent, easy to clean material is used. Wiping cloths observed stored on cutting boards and food contact surfaces. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. Ensure wiping cloths are stored in an adequate sanitizing solution or replaced regularly (i..e, at least every 2 hours).
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): No Interior Health permit was observed posted at front of the restaurant. Locate and post the permit in a conspicuous location.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No temperature logs observed for foods and coolers/freezers. Ensure to monitor the temperatures (i.e., coolers, freezers, cooling of food, etc.) twice a day and maintain the temperature log.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation logs not maintained. Ensure to monitor the sanitizers concentration and maximum temperature of dishwasher during the final rinse cycle.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): There are areas on the floor that are not cleaned adequately, for example, along the base of the equipment in the prep area. under the prep counter. A detailed, thorough cleaning is needed to remove the debris in these areas.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Some of the dry storage shelves are damaged and worn and need resurfacing.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk-in Freezer at -12°C. Operators aware, monitoring, and contacted repairman.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Kitchen floor is damaged in areas and will be needing resurfacing.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel and soap dispenser needed by hand sink in bar service area.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Require a written food handling procedures of 3 menu items " one no cook, one cook and serve, one item cooked, cooled and reheated.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Require the sanitation process used in the kitchen.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
0 infractions