Guisachan House Restaurant
1060 Cameron Ave Kelowna BC V1Y 8V3 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Sandwich prep cooler across from the grill measured to be between 18°C - 20°C; food temperatures were probed as well and measured to be between the same temperature range. Operator advises that the food is stored in another fridge and only brought to this unit for service. 2) Two-door stand up fridge measured to be between 7°C - 8°C; pasta temperature was probed as well and measured to be between the same temperature range. Operator reduced the temperature of this unit during the inspection. **Food in the sandwich prep cooler (1) must be moved to a working fridge immediately & service technician called. Service technician to verify that all coolers meet minimum temperature requirements (4°C).
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Open desserts/cakes stored below/beside meat and packaged products in the freezer. **Re-organise all freezers and fridges to ensure ready-to-eat food are stored above all other foods; protect food from potential contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Quiche/pies were being thawed at room temperature prior to being reheated. **Food must be thawed in the fridge
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Sandwich prep cooler across from the grill measured to be between 18°C - 20°C. 2) Two-door stand up cooler measured to be 8°C. **Contact a service technician. Service technician to verify that all coolers meet minimum temperature requirements (4°C).
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Ventilation unit is cleaned once a year, next cleaning scheduled for later this month.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishes showed no sanitizer residual.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): After one cycle, the sanitizer on the dishwasher was discovered to be low. Operator to confirm when a new bucket of sanitizer has been ordered.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions