Gyro Beach Cafe
17 Park Pl Osoyoos BC V0H 1V0 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cold holding: All cold holding units were observed at required temperature parameters of 4°C or below. At the time of inspection, hot holding unit with pizza slices was observed at 50°C. Ensure foods stored in the hot holding unit reach an internal temperature of 60°C or hotter.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, the following infractions were observed: [1] Chlorine test strips expired. Ensure to retrieve new chlorine test strips for accurate verification of chlorine sanitizer concentration. [2] Thermometer missing in the lowboy cooler adjacent to the panini grill. Ensure a thermometer is placed in the cooler for frequent temperature monitoring.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Manual dishwashing: Manual-3 compartment sink (wash, rinse, sanitize & air dry). Chlorine solution is used to sanitize all prep dishware and utensils. High temperature, mechanical dishwasher: Temperature reached 82°C at the dish/plate level when using a dishwasher temperature test strip. At the time of inspection, sanitizing bucket was observed measured at 0 ppm of chlorine. Ensure chlorine solution used to sanitize all food contact surfaces and frequently touched surfaces is measured at chemical parameters of 100-200 ppm.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, rodent droppings and food debris were observed on the lowest shelf of the shelving unit adjacent to the dishwasher. Ensure rodent droppings are safely cleaned (BC Healthlink resource will be provided). Ensure deep cleaning and decluttering are conducted prior to opening up for the season.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not available on site. Ensure to keep food safety plan available on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not available on site. Ensure to keep sanitation plan available on site.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of inspection, operator informed that he did not have a current, valid FOODSAFE certificate or equivalent training. Ensure to obtain a FOODSAFE certificate or equivalent training by July 3, 2025. When onboarding new staff for the season, ensure that all employees have valid FOODSAFE certificate or equivalent training during the period prior to the operator obtaining a valid FOODSAFE certificate or equivalent training.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
10 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): hot holding for cheese was not sufficient, this must be checked and recorded every 2 hours tops of the prep fridges were a little warm, this was during lunch rush. ensure tops are kept closed when not in use and possibly make the coolers colder during those times to keep up
- F1.7 Are foods protected from contamination?
- Observation(s): ensure foods in the cooler and freezer are kept covered at all times
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): ensure temperature logs are taken ensure sanitizer test strips are available and in use
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): both doors were kept open. it has been mentioned before that doors must stay closed and if doors need to stay open there needs to be a screen
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): high temp dishwasher is not reaching temperatures. all items must be washed and rinsed in first compartment sink and then submerged in bleach water to sanitize then air dried if using spray bottles for sanitizer only paper towels or single use towels to be used to clean surfaces. reusable cloths need to be stored in sanitizer solution at all times
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): kitchen is quite jammed packed with items and storage everywhere. anything not needed for daily use of the concession needs to be removed. better organization and a deep clean is needed. menu may need to be limited if unable to keep up with daily cleaning and organization
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): ceiling panel is ajar. this needs to be kept closed to prevent contamination from above there is no dipper well for the scooped ice cream, either install a dipper well or ensure each flavour of ice cream has its own separate scoop that is stored in the freezer.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 2 compartment sink also needs to have soap and paper towels as this will double as a hand sink for the other side of the concession stand
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): food safety plan needs to be kept on site menu for this location keeps changing, please send an updated food safety plan including the transportation of food from restaurant in Oliver
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): sanitation plan needs to be kept on site
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Hot dogs must be cooked prior to service - this is verified using a probe thermometer.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.7 Are foods protected from contamination?
- Observation(s): Do not store food directly on the floor (ice cream cone boxes). Store food at least 6 inches off floor.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer concentration much stronger than is required - see reference poster for mixing instructions.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher broken and leaking and not operating at required temperatures. Premises not set up properly for manual 3 step dishwash/sanitize process. Dishwasher must be repaired immediately.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.1 Are proper cooking procedures followed?
- Monitoring
2 infractions
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): no hot water at hand sink
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): doors are kept propped open, either a screen needs to be installed or keep doors closed during operation ensure all foods are kept at least 6" off the ground
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions