Harvest Golf Club - Fine Dining
2725 KLO Rd Kelowna BC V1W 4S1 · Restaurant - Food Service
12 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure the facility is equipped with sanitizer test strips for the quat sanitizer
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Two knives were being stored in the gaps between equipment. Operator moved this knife during the inspection. An improved storage spot for these utensils should be found.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A pizza cutting knife was being stored in the gap between equipment. Operator moved this knife during the inspection.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan still in progress. New menu items needed to be added.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat test strips were expired.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Scoops should have handles and be stored properly to prevent contamination. F2.5K: The drain in the floor by the dishwasher and the floor of the walk in cooler needed repair or refinishing.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The food safety plan needed more detail on how dishes are prepared, the critical control points, and the critical limits which need to met for each.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The written sanitation plan needed more details such as what chemicals are used, how kitchen items are cleaned and how often.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Water system has switched from SEKID to city of Kelowna municipal water. There was a slight brown tint to the water when the hot water tap was used initially, but this subsided quickly and turned clear. Operator stated they had their water system assessed and flushed completely, with the plumber stating that the Hot Water heater was likely requiring replacement. No smell/sediment observed in sink basin with no pressure loss. Cold water line does not appear impacted at time of inspection and operator stated it is related only with the hot water line. Operator must immediately diagnose and correct this issue and update EHO, please provide update by July 17th
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): CORRECTED - Bleach Bottles were available but one did not show residual. Operator corrected this issue immediately and all bleach bottles showed 100 to 200ppm chlorine Operator is to reposition clean plate storage to be away from dry storage area
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Dry storage room floor is damaged and requires resurfacing.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Record and keep dates, the filters are changed by the filter.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Provide additional details in a schematic drawing on the water treatment devices, keep this located in the room with the water treatment devices. Indicate the flow, Presently recording information. Recommend that they keep the records of dates filters etc are changed near the treatment devices. Keep the details regarding the changing of the filters near the filters for the ice-machines in the basement.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Stir paddles are worn and splintering, require replacement. Require a garage receptacle by hand sink.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk-in coolers used for storage. Require a temperature log to be posted and to record temperatures.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): SEKID on a Water Advisory. at time of visit. Facility does additional water treatment. The water treatment details are required to determine if the devices are meeting requirements for a Boil Water Advisory and Boil Water Notices. Provide a schematic drawing of the water treatment devices, keep this the water treatment devices. Indicate on the drawing the flow, types of treatment devices. Presently recording some information. Keep records of dates when cartridge filters are changed, include the types of filters in each device. (micron size, NSF #) Keep records for all ice-machine maintenance. On a separate sheet keep records of when the located in the kitchens/ice machines. ( Point of use systems) Keep records of dates when filters are changed/ along with their NSF #'s. of filters and the /class of UV filter. A NSF #55 Class A is required for a Ultraviolet Light when on a Boil Water Notice. Point-of-use systems treat water treatment devices for a Boil water Notice requires filters that remove particles one micron or less in diameter are effective against parasites. or, those labelled as ‘absolute’ one-micron filters, and those certified by NSF International under NSF Standard #53 for cyst removal. Provide EHO on what types of filters are presently installed in the cartridge filter.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions