Gotham Nightclub and Venue
275 Leon Ave Kelowna BC V1Y 6J1 · Restaurant - Food Service
7 inspections
- 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): -Inside flap of the ice machine on second floor has small crack at the bottom, and had residue build ups. -Drink dispenser gun is leaking at the second floor bar area, parts are ordered to resolve leakage -Missing tiles found in second floor bar area. -Jet spray inside the dishwasher at the main level is not in good working order.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No soap available in the washrooms on third floor. First facet is not dispensing water in the women's washroom on the main level.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher "#3" at 0 ppm chlorine when at least 50 ppm required. Chemical feeder pumps do not appear to be turning.
- 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): Areas of mould in walk in coolers, suggested to follow procedure outlined at the following link http://www.ncceh.ca/sites/default/files/Mould_Remediation_Evidence_Review_March_2014.pdf
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bar #3 at 0 ppm chlorine when at least 50 ppm required.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F3.2 - Is the contact information the same?
- F3.2A - Updated contact information must be provided to the health officer.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Chlorine in spray bottles too strong, use 5 ml regular bleach per 1 litre of water in a labelled spray bottle,
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.2 - Is the contact information the same?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): First bar glass washer is 25 ppm and the second level glass washer is 25 ppm. Please increase concentration to 50 ppm. Sanitizer in the spray bottles is greater than 200 ppm bleach solution. Please lower the concentration.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions