Hotel Eldorado
500 Cook Rd Kelowna BC V1W 3G9 · Restaurant - Food Service
9 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure facility is equipped with quat test strips for the sanitizer solution
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2C: A significant number of flies were observed in the dirty dish and garbage area. This has been a repeat observation. Garbage storage, food debris, and stagnant water could be contributing to the ongoing pest issues in this area. Operator instructed to better maintain this area going forward and enact additional pest control measures.
- 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): The final rinse temperature of the mechanical high temperature dishwasher was measured no higher than approximately 67°C after running multiple cycles with multiple temperature probes. Rinse temperature gauge was observed to measuring below the required 180°F during multiple cycles. Operator instructed to contact a technician to look at the machine and to manually sanitize dishes in the three compartment sink in the meantime.
- F2.3A Mechanical dishwasher/glasswasher 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): F2.5A: The meat slicer was noted to have a significant buildup of food debris. The equipment was not in use at time of inspection. Operator was instructed to ensure machine is disassembled and cleaned every 4 hours if in continuous use or after every use if less than 4 hours. F2.5B: The rooftops and vent above the dishwashing area had a significant buildup of dust and discoloration. Operator was requested to modify cleaning practices and frequency to prevent significant accumulation of dust and debris going forward.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: Observed a gap under the exit door to the outside freezer that could facilitate pests entrance. Gaps under doors are a common entry point for pests, including rodents and insects. Pests carry dirt, filth and pathogens that could contaminate food. Install a door sweep under the door to seal any potential entrance points for pests and notify the EHO once complete. F2.2C: Flies were observed in the garbage area and on clean utensils that were air drying. There was a bucket of water with dirty dishes in it around the garbage area. Flies carry filth and microorganisms that could potentially contaminate the food leading to foodborne illnesses. Drain any water, increase sanitation frequency and cover garbage bins to eliminate breeding places for flies. Operator to install fly traps in appropriate spots in the affected areas, away from the food preparation area and work with a pest control company if the problem persists.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: The fan covers and ceiling around the food prep area and the dishwashing area are accumulated with dust and dirt. Accumulated dust and dirt can carry harmful microorganisms. These microorganisms can then be transferred onto the food when the air is circulated from the vents. Operator to clean the fan covers to ensure they are free of dust and dirt. Operator to notify the EHO once complete. f2.5G: Some scoops were observed to lack handles and were submerged in bulk bins containing food products. Submerging scoops in food containers could contaminate food by transferring bacteria from the scoop to the food especially when scoops are not cleaned well from previous uses. Operator must ensure that the scoops are stored outside of the bulk food containers and to only use scoops that have handles.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed that the handwashing sink in the food prep area has utensils obstructing it from use. Ensuring handwashing sinks are unobstructed at all times promotes frequent and proper handwashing practices. Please remove utensils obstructing the handwashing sink.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
7 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Multiple fly strips filled with flies are hung above food preparation areas and close to food handlers. *Please relocate fly strips to prevent contamination on to food below.
- 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): *Follow the supplier/manufacturer's directions in testing concentration. Use the correct test papers for the chemical used. Reduce staff confusion by removing test strips that are no longer relevant.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed fly infestation. Discussed food contamination and maintenance of facility cleanliness. *Ensure fly strips are replaced regularly and relocated away from food preparation areas. *Operator is to find solution to decrease fly population.
- 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): General confusion with food contact surface sanitizer observed among staff. *Ensure food contact surfaces are sanitized regularly.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): *Please ensure food contact surface spray bottles are properly labelled - observed some Quats spray bottles with lactic acid and some with Quats or multi-purpose cleaner. Once decided on the food contact surface sanitizer chemical and ensure all sanitizers in kitchen is consistent. *Ensure staff are trained in the different uses and surfaces of different chemicals. Do not mix chemicals on the same surface to prevent toxicity to staff and chemical contamination on to food. *Do not store scoops submerged in food (dry bulk food and ice machine).
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan not updated to reflect new food contact surface sanitizer. Staff not trained and are unaware of what the sanitizer is, concentration, and testing. *Finalize the Sanitation Plan and use it for staff training. Update it as procedures change.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): *Email FoodSafe certificate to the EHO.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Automated Quats dispenser and spray bottles measured at 0 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please ensure the Sanitation Plan includes Quats concentration and its monitoring procedures using test strips.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Reviewed present method of recording on a log. All food units require a thermometer, and food should be monitored.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Clean floor and lower shelves in storage area and outside delivery area by exist doors.
- F3.4L - The premises must be protected against entry of pests.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Logs on site should indicate the temperatures that are required. For example note on the corrective actions the requirements in Fahrenheit and Celsius, the rinse cycle temperature for the dishwasher.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk-in cooler at 6 C. No temperature records taken today. To record on a log.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The wrapped chicken in upper display unit above 4 C. Adjust time food is brought out, or stack less to maintain perishable food at 4 C or lower.
- 7 - Is the premises free from a pest infestation?
- Observation(s): Doors to kitchen are left open when baking. Doors require a screen if left open.
- 7.1 - The premises must be maintained free of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher gauge not working. Log used recording the wash temperature, require rinse temperature of 82 C. Dishwasher gauge must be working to record temperature.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Line cooks immersing containers into ice at time of visit. The containers need to be surrounded by ice to keep food at 4°C. Temperature of food items stored on ice should be taken, and temperature of food in prep line coolers taken to assure food is kept at 4° C . Some items stored on ice above 4 °C.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): No hand washing observed from line cooks at time of inspection. Staff had plates of food at various food preparation areas.
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator to review menu items on a yearly basis. Update plan as required. Kitchen staff to know the location of food safety plans. Operator to provide plan on the Sous vide items. (chicken) and sour dough process. (fermentation).
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No records kept of the ppm of sanitizer for dishwasher. For new dishwasher record temperatures.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions