Hawthorn Park - Food Service
867 KLO Rd Kelowna BC V1Y 9G5 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - quat sanitizer was at 50ppm at time of inspection. dispenser was unable to keep solution in line at adequate concentration. process was in place to ensure solution is at 200ppm - operator contacted company for repair. infraction corrected during inspection
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Comment from May 18 inspection: A large white container containing white sugar was observed in the storage area. The lid of the container was cracked and had pieces of the plastic lid mixed in with the sugar. The chef informed the EHO that they no longer use white sugar in any of their recipes. Please ensure that the large container as well as all of the sugar within the container is discarded. A large sugar container still observed to be present in a dry storage area. This is repeated violation. Discard the container and the sugar stored in the container by the specified follow-up date.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Pudding residue was observed on the underside of a large mixer. Please ensure that all parts of food processing equipment is adequately washed, rinsed and sanitized to ensure proper food safety.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A large white container containing white sugar was observed in the storage area. The lid of the container was cracked and had pieces of the plastic lid mixed in with the sugar. The chef informed the EHO that they no longer use white sugar in any of their recipes. Please ensure that the large container as well as all of the sugar within the container is discarded.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Creamer and whipped butter packets requiring refrigeration was stored at room temperature for unknown time. Whipped butter packets was voluntarily discarded. Please ensure that these items are stored no longer than 2-4 hours. Items stored at room temperature for more than 2 hours must be discarded.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - The tile above the rationale oven is peeling, exposing porous insulation. This specific section is exposed to steam daily and will need an easy-to-clean, durable tile surface that will not peel or rust with steam exposure. Suggest a panel that is stainless steel or similar. F2.5C - Remind staff to prepare sanitizer buckets prior to preparing food - CORRECTED DURING INSPECTION
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Staff to be reminded not to under-fill the sanitizer buckets; when changing sanitizer solution, ensure that the wiping cloths are immersed in the solution.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Ice cream scoop observed to be stored in warm water. Ensure that ice cream scoops are stored in ice water (with temperature at 4°C or less) or in a sanitizing solution.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?