Hotel Eldorado Bar
500 Cook Rd Kelowna BC V1W 3G9 · Restaurant - Food Service
11 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure facility is equipped with iodine test strips for the rotary glasswasher and chlorine test strips for the rear bar glasswashers
- 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): The two rear bar glasswashers did not have a measurable amount of chlorine in them after running multiple cycles. Operator replaced the bottle of chlorine during inspection and chlorine was measured in one machines cycle. Operator instructed to use the glasswasher dispensing chlorine in its cycle and have a technician inspect the machines and ensure they are properly equipped and functioning.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The rear employee washroom sink was not properly equipped with handwashing supplies. The front bar handwashing sink was not equipped with hand soap The whisky room bar handwashing sink was not equipped with hand soap or paper towel. Ensure all handwashing sinks are equipped with appropriate supplies to facilitate proper handwashing
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure temperatures are monitored for the fridges containing food.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: The bar needed test strips for their quat sanitizer solution and iodine test strips for their glasswasher F2.1B: A thermometer was needed in the main cooler and a daily temperature log maintained for it.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: The glasswasher at the bar had no iodine in its cycle. The operator replaced the bottle of iodine. F2.3D: The bottle of quat sanitizer was weak when measured. The operator remade the solution.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Iodine test strip available. Chlorine test strip not available.
- 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): Front bar glass washer measured at < 12.5ppm iodine. Back of bar working glass/dishwasher measured at < 25 ppm chlorine. The other glass/dishwasher is not in operation. Operator requested to wash all glasses in the kitchen dishwasher.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please submit a Sanitation Plan. Instructions given during inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Reviewed dishwashers. There are 3 in the bar service area. One dishwasher requires sanitizer to be raised to 50 ppm. Require a log be kept for the glass washer in the new service area, this glass washer requires new splash curtain.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): To provide written procedures on the sanitizer for the slurpee machine equipment.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Reviewed dishwashers. There are 3 in the bar service area. Require minimum of 50 ppm . of chlorine for glass washers. .
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Use tongs for condiments.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): New bar area does not have soap or paper towel in a dispenser.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Reviewed present logs used for dishwasher. The manager is updating present setup. Reviewed storage of food, cleaning and sanitizing of cutting board, slurpee machine, storage of glass ware, ice-scoop in ice-maker. .
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser to be installed. maintenance to install today.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Logs were setup for existing bar area, operator working on setting up a new plan to include new glass washer in new bar area.
- 15 - Are there handwashing stations available and properly supplied?
- Monitoring
6 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): To have hand wipes with a sanitizer for staff outside or provide hand washing stations. Reviewed the usage of the sanitizer.
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Require 100 ppm of chlorine for bar glass washer.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Bar area being renovated require a plan to be submitted, showing location of all dishwashers, hand sinks, waste sinks, etc.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Provide a soap dispenser and paper towel dispenser by sink for bartender.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Provide a process for the handling, cutting of fruit( Condiments) Provide tongs for dispensing condiments. Store ice- scoop in a manner to prevent contamination. Recommend ice-scoop be stored in a separate clean container. Ready to eat food must be handled/ displayed to prevent cross contamination. discussed storage of glasses, and method of display and dispensing condiments. Ensure food items on display (condiments) are on ice and not left out for longer than 2 hours. Require a written plan.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Require accurate logs to record information of ppm for dishwasher and process used for cleaning and sanitizing knives, cutting board used in bar service area.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Provide soap and paper towels in a dispenser for sink for bartenders.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): To provide a written plan for cutting of fruit, etc. Provide tongs for condiments.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Not at site. Test ppm of dishwashers, and keep records of tests.
- 15 - Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions