Grins and Giggles Child Care
1905 Springfield Rd Kelowna BC V1Y 7V7 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips were available for checking the concentration of the chlorine sanitizer used for manual dishwashing. Please obtain chlorine test strips and notify the EHO once complete.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure you obtain quat sanitizer test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure a daily temperature log of the fridge is kept
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The sanitizer test kit is not available. Take immediate corrective actions and contact the health officer by Sep. 10, 2019.
- 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?
- Observation(s): Sanitizing solution is not available and kept at the correct levels for adequate sanitizing action. The manufacturer's label for the chemical sanitizer says it is expired in Feb. 2008. Take immediate corrective actions and contact the health officer by Sep. 10, 2019.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The cleaned utensils are stored in containers that have accumulated debris and hair. Take immediate corrective actions and contact the health officer by Sep. 10, 2019.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): A probe thermometer is needed for this kitchen in order to check cooking temperatures of the protein foods, like chicken.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Fridge was at 5C and needs to be 4C or colder. Staff turned the thermostat down during this inspection.
- F2.5 - Are foods from approved sources?
- Observation(s): A salad dressing was just past its Best Before date. Please check this on a regular basis.
- F2.5A - All foods on the premises must be from an approved source.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): A FoodSafe certified person is required in this kitchen whenever food is prepared or served.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff not able to locate.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff not able to located at the time of this inspection.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
2 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): *A food probe thermometer is not available to verify the cooking temperatures.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): *Please see attached info for the temperature requirements and the plan template.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions