Hampton Inn and Suites by Hilton Kelowna Airport
1665 Innovation Dr Kelowna BC V1V 2Y9 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please discard expired test strips and provide new quaternary ammonia test strips onsite for daily use.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quaternary ammonia hard surface sanitizer solutions were measured at <200ppm at the time of inspection. Please re-calibrate the wall mounted chemical dispenser and confirm dispensing of quaternary ammonia at 200-300ppm.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please ensure that temperature records include monitoring of food served in the breakfast area, including hot holding units. Please ensure that test strips are provided onsite for testing quaternary ammonia hard surface sanitizer. Please clearly label spray bottles used for sanitize & other chemicals.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please complete additional cleaning of the walk-in refrigerator/freezer interior (ie. shelving & floor in corners/underneath shelving).
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan was not available at the Hampton Inn at the time of inspection. Please formalize a written food safety plan that identifies breakfast preparation and service (cooking, reheating & hot holding temperatures), as well as, small batch preparation of sandwiches and pre-made lunch/dinner trays intended for airline food service. Please include temperature standards, temperature monitoring and, details on transport of food offsite to ensure maintenance of PHF temperatures at 4deg.C or less.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Ingredients used to make advance prepared wraps/sandwiches (for airline meal service) observed left out at room temperature for an extended period during preparation - ingredients including various sliced cheese were measured at a temperature as high as 14deg.C.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed chicken at a temperature of 20deg.C (recently cooked) being used as an ingredient in wraps prepared in advance for airline meal service.
- 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)?
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Advance food/meal preparation to support airline meal services at the Kelowna Airport has been added without notifying Interior Health and without developing a food safety plan or providing additional equipment/space to support this additional food service activity. Additional food safety plan details are required in order to review the Hampton Inn food service expansion proposal.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?