Golden Island Restaurant
121-975 Academy Way Kelowna BC V1V 3A4 · Restaurant - Food Service
6 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please restart daily temperature monitoring records for refrigerators, freezers and hot holding equipment.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): As discussed, please complete a deep cleaning of floors, underneath equipment, floor to wall junctions, inside refrigerators and storage shelving.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Raw ground pork was observed in storage within the upper section of the grill line prep table refrigerator and immediately beside or above ready to eat ingredients. Please ensure that raw meat is stored below and adequately separated from ready to eat food/ingredients to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please restart daily temperature monitoring records and ensure that test strips are used routinely (ie. daily) to test dishwasher and hard surface sanitizer residuals.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The main kitchen dishwasher final rinse chlorine concentration was found at <50ppm at the time of inspection. Operator indicated that they had been using an old bottle of chlorine and was the likely reason for the observed low chlorine residual. Please discard/recycle old chlorine concentrate bottles that have been left open and are no longer at the desired concentration.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A build-up of organics was observed on kitchen equipment, shelving, storage areas, floors, etc. Please complete a thorough cleaning of kitchen equipment and surfaces like counters, storage shelving, floors, etc. Walk-in refrigerator and freezer also were observed cluttered/overcrowded and difficult to clean. Please clean and organize the walk-in refrigerator and freezer and ensure that food containers are stored off of the floor on shelving units.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed soup broth stored in a large pot on the floor of the walk-in cooler, and large quantities of advance prepared foods stored in the freezer. Operator was unable to describe cooling processes for these products to the satisfaction of the inspector. Requested that the operator produce a written cooling plan that clearly describes the time taken and process used to cool these products prepared in advance. Improper cooling of potentially hazardous foods is one of the leading factors identified as contributing to foodborne illness as it can facilitate the growth of pathogenic microorganisms or the development of their toxins.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Observed an insert of pooled eggs held at room temperature. Requested that operator obtain liquid pasteurized eggs to replace the practice of pooling eggs. Pooled eggs, especially when held at room temperature, can pose a high risk for salmonella contamination which can lead to foodborne illness.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw ground meat stored in the upper section of a prep table refrigerator on the cook line. Pieces of raw meat were observed on vegetables and other ingredients stored in this upper section. Cross-contamination of vegetables and ready to eat ingredients by improper storage of raw animal proteins can lead to foodborne illness Observed large pot of soup broth stored on the floor in the walk-in cooler. Instructed operator to ensure that foods are stored a minimum of 6 inches off the ground. Ensuring foods are stored off of the ground will facilitate easier cleaning and help maintain proper sanitation.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer concentration in the dishwasher was not adequate to provide proper sanitizing action. After several wash cycles and manually priming the pump for the sanitizer solution, sanitizer concentration was still registering below the minimum limit of 50 ppm chlorine. Discussed alternative sanitizing steps with operator. After being run through the dishwasher, dishes, equipment, and utensils must be submerged in a sink of sanitizer solution for a minimum of 30 seconds.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Observed old Styrofoam containers and reused cardboard boxes with plastic shipping bags which originally contained raw animal proteins, being reused for food storage (cooked meat/seafood) in the walk-in freezer and cooler. Reused cardboard/plastic bags and Styrofoam containers must be replaced with food grade storage containers that can be properly cleaned and sanitized. Cardboard, Styrofoam and used plastic bags are surfaces that cannot be properly cleaned and sanitized and reuse of these materials can result in cross contamination.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Fresh cut garlic in oil stored at room temperature for extended period. Cooling foods left out at room temperature for extended period (ie. 3+ hours); general industry standard of practice for cooling is no more that 30-45min initial cooling at room temperature. Some PHF (chicken, prawns) were left out at room temperature in the back preparation area while cook was attending to preparation of other foods for service to customers. Kitchen was short staffed at the time of inspection.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Cooling practices are not meeting the cooling standard (cool PHF from 60-20deg.C in 2hours or less and from 20-4deg.C in 4hours or less).
- F1.7 Are foods protected from contamination?
- Observation(s): One cook in the kitchen was preparing both ready to eat food and handling/processing raw poultry in the same relative time period. Food containers and other effects observed being stored directly on the floor. An open container of powder chemical observed improperly stored within the kitchen. Raw meat observed being stored in upper insert along the main grill line and above/not adequately separated from ready to eat food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Although test strips were available, they were not being used to monitor sanitizer concentrations - no measurable chlorine sanitizer was observed following the dishwasher final rinse cycle & improperly mixed Quats hard surface sanitizer was observed for a front spray bottle. Temperature monitoring records were not available at the time of inspection.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Final rinse dishwasher sanitizer was not working at the time of inspection. No hard surface sanitizer was available in the main kitchen and the sanitizer bottle for the front of house was improperly mixed.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperature logsheet for the coolers and freezers was not kept up-to-date.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Accumulation of flour and other dried ingredients was observed on lids of containers and on the floor in the dry storage area.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1.) Frozen meat items (eg frozen chicken, beef and pork) were all being portioned and stored in white plastic bags without labels or use by date. 2.) Metal bowls accumulated with dried food debris were used as scoops to dispense dried ingredients. The use of metal bowls can put food at risk of contamination by hand contact. 3.) Dried ingredients and buckets of sauces were not being covered. 4.) Sauces were being stored in the original tin can. 5.) Raw meats were found being stored above vegetables in the walk-in cooler.
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operating permit was not posted in a conspicuous location.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No concentration log is kept for the mechanical low temperature dishwasher.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?