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House of the Caribbean Food Supply

540 Lawrence Ave Kelowna BC V1Y 6L7 · Restaurant - Food Service

4 inspections

  1. Monitoring

    2 infractions

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Operator stated they would not deep fry unless it is under a ventilation hood -- observed two deep fryers being used outside of ventilation hood. Please see comment - mechanical ventilation must be able to remove grease laden vapours while cooking, this means deep frying must be done under the ventilation hood.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please keep the hot water valve turned on
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Handful of fruit flies seen in the kitchen premise.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Floor is greasy with food debris and requires cleaning and sanitizing. Old spill in the refrigerator requires cleaning and sanitizing. Food contact surface holding sauces has food debris and requires cleaning and sanitizing.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan not on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not on site.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bleach sanitizer in spray bottle had no chlorine detected. This was corrected during inspection (200 ppm chlorine).
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towels noted at the handwash station in the kitchen. This was corrected during inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.