Gulfstream
5505 Airport Way Kelowna BC V1V 3C3 · Restaurant - Food Service
7 inspections
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed preparation of raw animal proteins on a counter in too close proximity to adjacent counters in use for preparation of ready to eat (RTE) food (ie. pineapple). Please ensure that raw animal proteins are handled/prepared separately from RTE foods by separating preparation times and/or by dedicated and adequately separated preparation spaces.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please replace expired chlorine test strips that were observed showing an unclear result at the time of inspection following testing of the main kitchen dishwasher.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please repair/replace the one prep table refrigerator cover handle that was observed being held on with duct tape. Please repair base board trip along the main cook line that has pulled away from the FRP wall board and observed collecting food debris. Please ensure tight fitting rubberized baseboards. Please resurface/replace worn cutting boards on prep table refrigerators along the main cook line.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperatures of some PHF stored within upper inserts of prep table refrigeration units along the main grill line were measured at temperatures as high as 12 to 17deg.C, including pre-sliced deli meat (12deg.C) and dairy based dressings in squeeze bottles (17deg.C). Please take corrective actions, including servicing of equipment, changes to storage practices, enhanced temperature monitoring to ensure that PHF are stored & maintained at 4deg.C or less.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please ensure daily testing of dishwasher and hard surface sanitizer residuals and, provide new test strip containers/store in a manner that prevents fading of the chemical concentration scale on the side of test strip containers to ensure that concentrations can be easily discerned. Please ensure that thermometers are provided inside all refrigeration units and utilize a probe style thermometer to confirm temperatures of PHF stored within upper prep table inserts (add prep table insert temperature verification to daily temperature monitoring records).
- 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 was found with no measurable chlorine sanitizer following testing of the final rinse cycle. Hard surface sanitizer spray bottles were also found with less than the recommended concentration of "sink and surface cleaner sanitizer". Please confirm repair and restoration of the dishwasher chlorine and kitchen hard surface sanitizer solutions by Feb 2, 2023.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please resurface most cutting boards on prep table refrigerators along the main grill line that are showing ware/deep cuts and no longer cleanable. Please repair the broken drawer noted on the one prep table refrigerator to enable better temperature control within this unit.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Please ensure that all hand washing sinks are provided with stocked liquid soap and paper towel dispensers, including the bar.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Please submit plans for the renovation currently underway at the back of the hotel that will include expansion to the Gulfstream kitchen food preparation, dishwashing and storage areas. Note that plan approval is required prior to starting construction or renovation of food premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Some potentially hazardous food (PHF) in upper sections of prep table refrigerators along the main grill line were measured at temperatures as high as 12deg.C (dressings/sauces in squeeze bottles).
- F1.7 Are foods protected from contamination?
- Observation(s): Observed preparation of raw chicken happening at the same time and immediately beside preparation of ready to eat food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips were not in use for testing of sanitizer solutions by staff (Quaternary Ammonia hard surface sanitizer and chlorine final rinse dishwasher sanitizer).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed a spray bottle with less than 200ppm quaternary ammonia and cleaning cloths in continuous use left on counters.
- 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?
- Observation(s): Readily accessible food safety plan was not available onsite at the time of inspection and and it was not possible to properly assess procedures for the safe preparation of Sous Vide cooked animal proteins.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Some potentially hazardous food (PHF) temperatures inside prep table inserts along the main grill line were measured as high as 10deg.C.
- F2.1 Does the facility have proper monitoring supplies?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F2.7 Are there handwashing stations available and properly supplied?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan could not be reviewed at the time of inspection.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Sanitizer bottles were not labelled.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1.) Gaps larger than 1/4 inch were observed under the back entrance door. 2.) The door of the employee bathroom, which is close to the ice machine, was opened at time of inspection.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No log is kept for the low temperature mechanical dishwasher and glasswasher.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
7 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Ice wands used for cooling food observed being stored in an unsanitary manner within walk-in freezer. Large portions of sauce are cooled without portioning into smaller containers - it is unclear whether current cooling practices cool food within the cooling standard.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Some refrigerators not provided with functioning thermometers and improper temperature monitoring of prep table inserts. Some PHF items within prep table inserts measured as high as 14 deg.C where improperly stored.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Could not confirm proper iodine sanitizer concentration at front bar glass-washer. Buckets of sanitizer in kitchen used generically for cutting knives without proper washing step beforehand - knives brought out from solution are still visibly dirty when brought out of solution and subsequently wiped onto a cloth (knife observed being wiped on cloth attached to food handlers apron at the time of inspection) - this is not a sanitary practice. Dirty cleaning cloths in continuous use observed throughout kitchen.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Raw meat inside refrigeration units observed not properly separated from ready to eat food.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not available at the time of inspection
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not available at the time of inspection
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions