Gallagher's Canyon Golf Course Concession
4320 Gallaghers Dr W Kelowna BC V1W 3Z9 · Restaurant - Food Service
10 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - No quats sanitizer test strips were observed for measuring sanitizer concentration. - Upright cooler digital thermometer observed inadequate. Install a manual thermometer inside the cooler to monitor and record temperatures.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUAT sanitizer test strips were observed on-site for measuring sanitizer concentration. These test strips are required to ensure appropriate sanitizing levels are maintained. Ensure that the correct QUAT test strips are readily accessible and available to staff at all times.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed operator drying hands with a reusable cloth. Reusable clothes can harbour microorganisms causing diseases. When hands are dried on a reusable cloth, the microorganisms present on the cloth can be transferred to the hands, potentially leading to cross-contamination. Operator instructed to use single use paper towels.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of upright cooler was measured at 12- 15 °C. Internal temperature of gravy was measured at 12.2 °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 this 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No food-grade 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 an adequate sanitizer solution is available at all times. Use appropriate test strips to measure the sanitizer concentration.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Tongs used for handling food were observed stored on unclean surfaces. Ensure to store the utensils in a sanitary manner. Wash, rinse and sanitize the utensils regularly.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Two sanitizers at site. Need test strips for other sanitizer at site.
- 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?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Interior of freezer has food spillage and requires cleaning.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Provide FOODSAFE documentation at site.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Require Food safe certificate.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Recommend temperatures in coolers be checked twice/day. Sandwich bar temperature, egg salad with infrared gun at 5.9° C .. When temperatures are above requirements adjust method of storing to meet requirements.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Staff need to monitor and verify the required ppm of sanitizer. Need to test to ensure the correct ppm of sanitizers is used, use test papers to monitor. Using a quat sanitizer at time of visit.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Using a common towel for hand drying.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Recommend temperatures in coolers be checked twice/day. Sandwich bar temperature above 4 C. When temperatures are above requirements adjust to meet requirements. Corrective Actions must be incorporated.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Staff need to monitor and verify the required ppm of sanitizer. Need to test to ensure the correct ppm of sanitizers is used, use test papers to monitor.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Require paper towels in dispenser.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 7 - Is the premises free from a pest infestation?
- Observation(s): Wasps in concession.
- 7.1 - The premises must be maintained free of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer required to be used on cutting boards, and work surfaces. Staff need to monitor and verify the required ppm.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 7 - Is the premises free from a pest infestation?
- Monitoring
0 infractions