Gateway Casino Kelowna
1300 Water St Kelowna BC V1Y 9P3 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature logs are to be maintained on a daily basis, record all temperature controlled units at the beginning and end of day.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Bar cooler was found to be at 13C. All PHFs(potentially hazardous foods) were removed from the cooler and placed in a cooler that was able to maintain at temperature of 4C and below. (corrected during inspection) PHFs such as cut fruits, creamer, milk, etc must be stored in cooling units that maintain 4C or below. Do not use the malfunctioning cooler unit to cold hold PHFs until a technician is able to inspect and repair the unit.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed flies in both bar areas. Ensure routine cleaning and sanitizing of all areas to prevent attracting pests into the premises.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.2 - Is the contact information the same?
- Monitoring
3 infractions
- F3.2 - Is the contact information the same?
- Observation(s): Updating contacts required
- F3.2A - Updated contact information must be provided to the health officer.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 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.
- F3.2 - Is the contact information the same?
- Monitoring
3 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Improper hand washing technique by employees was seen. Employee was also seen eating food, touching a garbage can, then preparing ready to eat foods without washing hands. Ensure that employees are washing their hands in between handling items that may be contaminated. Operator and employee was told to continue to employ proper hand hygiene. This was corrected during inspection.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Wiping cloths were visibly dirty and not in sanitizer buckets. Dirty wiping cloths should be put aside for washing and wiping cloths should always be kept in sanitizer solution when not in use to keep cloths sanitary to wipe food surfaces. This was corrected during inspection.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Main hand sink in the cashier area is plugged; secondary hand sink sink was not equipped with soap and paper towels. Properly supplied hand wash stations are needed to ensure adequate employee hygiene. Operator stocked the station with soap and paper towels; this was corrected during inspection.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
0 infractions