Home Block at Cedarcreek Estate Winery
5445 Lakeshore Rd Kelowna BC V1W 4S5 · Restaurant - Food Service
7 inspections
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Some flies observed in kitchen during inspection. Ensure food in the kitchen is covered while not in use.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C: -Ensure employee personal items are stored separately from the opened packages of cloths in the rear storage area. -Ensure clean cloths are used for polishing dishware. F2.5K: Ensure clean utensils and food are stored away from handwashing sinks or barriers are installed to prevent cross contamination
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): There was no chlorine measured in the glasswasher after running multiple cycles. The operator replaced the bottle and afterwards chlorine was weakly measured in the glasswasher after running additional cycles. Operator said they would contact a technician and use an alternate glasswasher until it could dispense the appropriate concentration of chlorine.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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): The meat slicer had a slight buildup of food debris on it. Operator indicated it had not been recently used. Operator was instructed to ensure this machine is cleaned at the appropriate intervals. F2.5K: Scoops should have handles and be stored in a manner that prevents contamination.
- 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
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Fly trap paper should not be hung in areas where they pose a risk of contaminating food
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Some fridges needed thermometers placed inside for proper temperature monitoring.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: The exhaust hood had a buildup of dust and debris and required cleaning F2.5G: A box of potatoes were being stored on the floor in the kitchen. The chef moved these onto a shelf during the inspection *CDI*
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ensure staff knows what sanitizer they are using (Quats and chlorine were available on site), the purpose and importance of using a sanitizer at an adequate concentration to reduce harmful microbial load on food contact surfaces. Sanitizer concentration verification needs to be implemented. Follow the Sanitation Plan. Do not use Quats and chlorine on the same surface when sanitizing as the mixing of chemicals can lead to toxic fume production.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ice scoops with handles stored in direct contact with ice (tray and ice machine).
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hot water at the hand wash sink by dish pit was turned off.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): The coolant line had been leaking in the walk-in cooler. The line was been repaired at time of visit.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Flies noted in kitchen.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glass dishwasher not operating properly.
- F1.7 Are foods protected from contamination?