Home for Dinner
107-1912 Enterprise Way Kelowna BC V1Y 9S9 · Restaurant - Food Service
3 inspections
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed approx. 8L of chicken noodle soup being portioned and repackaged onsite at a temperature of 24deg.C. This soup had been made in Vernon sometime in the morning according to the operator (approx. 3hours earlier) and had been transported to Kelowna without prior cooling to 4deg.C. Accordingly, cooling of this advance prepared manufactured menu item did not occur per the national cooling standard as outlined in the Home for Dinner Food Safety Plan (ie. cooling from 60 to 20deg.C was exceeded). In additional approx. 8L of chicken pot pie filling was observed left on the counter with the lid on at a temperature of 32deg.C also awaiting portioning into smaller containers. This also arrived from the Vernon manufacturing facility without prior cooling to 4deg.C and accordingly, cooling of this advance prepared manufactured menu item did not occur per the national cooling standard as outlined in the Home for Dinner Food Safety Plan (ie. cooling from 60 to 20deg.C was exceeded). Please confirm corrective actions that will ensure cooling of advance prepared food to within the cooling standard. Where products will be brought to the Kelowna location for repackaging, cooling, etc., additional procedures will need to be implemented to ensure compliance with cooling standards. This may include time stamping, cooling logs, etc.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please provide industry standard thermometers inside all freezers for daily temperature monitoring. Please confirm that the empty sanitizer bottle (ie. chlorine bleach) has been replenished in order to enable proper warewashing (ie. wash-rinse-sanitize).
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please provide test strips onsite for verifying the concentration of no rinse required hard surface sanitizer solutions (ie. chlorine: mix at 100-200ppm) and provide a minimum 1L spray bottle, properly labelled, for mixing sanitizer solutions. Please also include temperature monitoring logs for product delivered/received from the Vernon manufacturing location - ensure that food (ie. potentially hazardous menu items) are transported within a refrigerated truck or coolers with thermometers and sufficient ice packs, particularly during the summer for menu items that are not frozen and instead, transported at 4deg.C or less.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Cooling procedures for menu items assembled or prepared onsite are not identified in the form of a food safety plan and the adequacy of temperature control and cooling practices is not clear.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips were not available for the hard surface sanitizer used onsite and mixed at the Vernon location or for chlorine used in warewashing.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator is now assembling a variety of menu items using ingredients that are pre-prepared at the Vernon Home For Dinner manufacturing location. Some ingredients may be arriving at the Kelowna location warm with temperatures unknown at the time it arrives onsite. Temperature control for ingredients prepared in Vernon is not well documented during transportation and assembly at the Kelowna location.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F1.3 Are proper cooling and reheating procedures followed?