Hong Kong Garden Restaurant
3-1007 Rutland Rd N Kelowna BC V1X 4Y9 · Restaurant - Food Service
8 inspections
- Monitoring
5 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Lack of handwashing observed between two incompatible tasks (e.g., touching raw meat and then cooler handles and other equipment). Staff was observed wearing gloves and unclean wiping clothes were used to clean gloved hands with no handwashing. Ensure ALL STAFF to wash their hands thoroughly with soap and warm water (min 20 seconds) frequently and use paper towel to dry hands, especially after handling raw meet and before handling ready-to-eat foods. This is necessary in preventing cross-contamination of food.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): It was observed raw meat and ready-to-eat food (i.e. lettuce) were prepped at same time and one staff member was in-charge of advance preparation at the time of inspection. No records were maintained for raw meat products kept at room temperature during preparation and no handwashing was observed before prepping ready-to-eat food products. Operator was instructed to prep one food item at a time and follow adequate handwashing and sanitation practices to prevent cross-contamination.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Significant build-up of grease observed under the cook line and on the cooking equipment, and food debris observed throughout the kitchen. This conditions may attract pests into the facility. Deep clean the entire premises. Ensure routine cleaning of all hard-to-reach areas. Sticky traps were observed kept on food contact surfaces. This may result in contamination of food. Operator was instructed to CONTACT pest control company immediately and follow adequate pest control measures. SUBMIT the report to the EHO for verification.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bottle placed in the kitchen was measured at minimal (i.e., <200 ppm ) quats concentration. CDI - Use quats test strips to ensure a minimum of 200 ppm concentration is measured in the sanitizer bottles, and replace the sanitizer solution every 2 hours or as needed. It was noted sanitizer dispenser not working. Fix the dispenser and prepare the sanitizer solution manually until it is fixed.
- 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): Wet wiping cloths observed stored on food contact surfaces. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. Ensure wiping cloths are stored in an adequate sanitizing solution or establish a system in place to replace wiping clothes after use. REPEAT INFRACTION: Various areas, including but not limited to, cooler/freezer door handles, prep tables, underneath the dry storage shelves, and spices containers, observed in an unclean condition. Ensure equipment, utensils and surfaces are maintained in a sanitary manner.
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Raw meat was observed stored on top of vegetables in walk-in cooler. There is risk of direct contamination of raw meat juice containing disease-causing bacteria to food that may not undergo a cooking step. Ensure raw meats are stored below/away from ready-to-eat foods. Reorganize the walk-in cooler and ensure staff follow food safe procedures.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Expired QUAT test strips were observed for measuring the sanitizer concentration of food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure valid QUAT test strips are available and accessible to staff onsite.
- 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): Various areas, including but not limited to, cooler door handles, under-counter coolers, microwave, ceiling over food prep areas observed unclean. Deep clean the facility on regular basis and ensure the premises is kept in clean and sanitary condition. Rice scoop observed stored in container filled with water. This may lead to growth of bacteria, resulting in food contamination. Store the rice scoop on a clean, dry surface and replace at least every 4 hours.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Objects/equipment were observed stored in front of the handwashing sink, making it not easily accessible for adequate and frequent handwashing of food handlers. Ensure clear access to the handwashing station at all times.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please restart daily temperature monitoring records for refrigeration units and hot holding.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): FRP wallboard installed behind sinks as previously requested - resolved. As discussed while onsite, please resurface or replace the worn cutting board on the cook line prep table refrigerator that was observed with knife grooves and stained. Please complete a cleaning of most kitchen shelving and some kitchen equipment observed with a build-up of organics. Please also complete a thorough cleaning of the walk-in refrigerator. Please clean these areas of your kitchen more frequently going forward.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): A large container, "the big brute" was observed being used to thaw large cuts of meat within water inside the walk-in cooler. Also observed thawing of meat directly within one compartment of the 3-compartment warewashing sink - it was unclear whether this sink has been pre-cleaned, sanitation issues were noted within the kitchen at the time of inspection.
- F2.1 Does the facility have proper monitoring supplies?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Pre-mixed sanitizer solutions were not available/not in use at the time of inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed a build up of organics/filth on equipment, food containers, garbage cans, under/behind equipment, some walls. The wall behind the 3-compartment sink is showing ware, no longer cleanable and requires repair.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): A dedicated food preparation sink has not been provided within the kitchen and at the current time, warewashing sinks are also being used for food preparation purposes. Use of warewashing sinks for food preparation purposes may be contributing to inadequate cleaning of food storage containers and equipment.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Approx 9 "bus pan" size containers of fried meat/seafood were observed being cooled for an extended period at room temperature on the wire racking in front of the walk-in refrigerator
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- F1.7 Are foods protected from contamination?
- Observation(s): Dirty cutting knives noted on the knife storage rack beside the cutting blocks.
- F2.1 Does the facility have proper monitoring supplies?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Prep table cooler measured at temperatures as high as 8deg.C, Defrost cycle may be too long. Operator will either adjust or have this unit service to ensure that PHF food temperatures are maintained at ≤ 4deg.C.
- 7 - Is the premises free from a pest infestation?
- Observation(s): Signs of mice noted in back electrical room, side storage area and underneath sink. A professional pest control contract in currently in place, however, recommend that possible entry sites are reviewed and addressed. Please also clean and sanitize these areas, as well as, monitor and clean on a routine basis.
- 7.1 - The premises must be maintained free of pests.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Please ensure that raw meat and ready to eat foods are stored properly inside walk-in cooler to prevent cross contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Provide additional door sweep on back room door where signs of mice were noted. Properly identify and seal areas where signs of mice were noted.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions