Glenrosa Convenience Store
2961 Gorman Rd West Kelowna BC V4T 1H5 · Restaurant - Food Service
2 inspections
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Temperature logs are to be maintained daily. Record the temperatures of all freezers and coolers x2 a day. Keep records available on site. 2. Acquire new sanitizer test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Door sweep on the back door must be replaced.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Clean and sanitize all food contact surfaces from spills and organics. 2. Dry wall across from the 3 compartment sink must be sealed.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1. Food safety plan must be available on site. 2. Edit checklist posted on the fryer (samosas reheating time and temperature before it is placed in the hot holder). 3. On the food safety plan, include that the water used for the chicken must be changed out every 2 hours.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator to send health inspector copies of the staff's food safety training certificates.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Food like chicken and samosas that were cooled/ refrigerated must be quickly reheated to 74C (165F) or hotter in 2 hours BEFORE being put into the hot holder for hot holding. DO NOT use hot holders to reheat food, hot holders are not meant to be used to reheat foods. Samosas were in the hot holder for 1 hour. Directed staff to reheat all samosas to 74C before putting them back into the hot holder.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer in the hot holder is broken, replace with a working thermometer. Use a probe thermometer to measure reheated foods reach a temperature of 74C/165F.
- 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): Slurpee machine was leaking from a connection located at the back. Operator to service machine and prevent it from continuing to leak.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff available during inspection did not have a valid FOODSAFE certificate or equivalent.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.3 Are proper cooling and reheating procedures followed?