Happy Valley Day Lodge - Restaurant
505 Happy Valley Rd Kelowna BC V1P 1P3 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No detectable levels of lactic acid & DDBSA were measured in two spray bottles by a coffee station. The sanitizer solution was observed to be expired. Operator to check expiry date of solutions from previous season and actively use chemical test strips to ensure adequate concentration.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): RTE foods stored below raw product - i.e. raw oysters, meat. Review storage practices with all staff
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Heat for high temperature mechanical dishwasher was too low, contact service tech to ensure that 71°C is reached at the plate.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The self-serve display cooler in the front is not capable of maintaining 4°C or colder. Chef is minimizing temperature abuse of sandwiches by moving the product to another fridge overnight. **If not sold, all food that has been maintained above 4°C during the day must be discarded at the end of the night. **Look into options for the display cooler prior to next season. Replacement may be required.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Liquid soap is provided at the 2-comp sink but is not readily available. Provide a holder for/or attach the liquid soap as discussed.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): FEB 17th: (1) Both prep coolers in the Cafeteria section are not able to maintain 4°C or colder during the day. Immediately use ice to help cool foods in the coolers. Service is required; new coolers may be needed. (2) Large pass through prep cooler is not able to maintain 4°C or colder during the day. Immediately use ice to help cool foods in the coolers. Service is required; new coolers may be required.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): This is an outstanding issue: A section of the cafeteria has been converted into kitchen space. A hand wash sink is required. Hand washing is currently being done in the main kitchen from the 2-comp. prep sink.
- 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): FEB 17th: (1) Both prep coolers in the Cafeteria section are not able to maintain 4°C or colder during the day. Immediately use ice to help cool foods in the coolers. Service is required; new coolers required. (2) Large pass through prep cooler is not able to maintain 4°C or colder during the day. Immediately use ice to help cool foods in the coolers. Service is required; new coolers required. **This kitchen is extremely busy, equipment must meet the needs of all dining areas.**
- 14.2 - 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.
- 14.10 - Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): This is an outstanding issue: A section of the cafeteria has been converted into kitchen space. A hand wash sink is required. Hand washing is currently being done in the main kitchen from the 2-comp. prep sink.
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
7 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): (1) Both prep coolers in the Cafeteria section are not able to maintain 4°C or colder during the day. Immediately use ice to help cool foods in the coolers. Service is required; new coolers may be required. (2) Large pass through prep cooler is not able to maintain 4°C or colder during the day. Immediately use ice to help cool foods in the coolers. Service is required; new coolers may be required.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 8.1 - Sanitizing temperature for mechanical dishwasher is a little low; service required- rinse dial must reach 82°C 8.8 - Ice wands must be kept in a sanitary manner when not in use.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Re-organize the coolers to ensure that raw meats are stored separately from and/or below ready-to-eat foods/veggies, seafood...etc.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): This is an outstanding issue: A section of the cafeteria has been converted into kitchen space. A hand wash sink is required. Hand washing is currently being done in the main kitchen from the 2-comp. prep sink. **A handwash sink in this area is required prior to operating next season.**
- 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): (1) Both prep coolers in the Cafeteria section are not able to maintain 4°C or colder during the day. Immediately use ice to help cool foods in the coolers. Service is required; new coolers required. (2) Large pass through prep cooler is not able to maintain 4°C or colder during the day. Immediately use ice to help cool foods in the coolers. Service is required; new coolers required. **This kitchen is extremely busy, equipment must meet the needs of all dining areas.**
- 14.2 - 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.
- 14.10 - Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): This is an outstanding issue: A section of the cafeteria has been converted into kitchen space. A hand wash sink is required. Hand washing is currently being done in the main kitchen from the 2-comp. prep sink. **A hand wash sink in the area is required prior to operating next season.**
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): If temperature checks show that fridges are above 4°C corrective actions must be followed to ensure food is kept out of the danger zone; adjust cooler temperatures then recheck temperatures in 2 hours to ensure that fridges are responding.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 1.2 - Is the contact information the same?
- Observation(s): Go tupdated during inspection
- 13.5 - Are foods stored or displayed at proper temperatures?
- Observation(s): The under broiler cooler drawer.
- Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.
- 1.2 - Is the contact information the same?