HUMO Izakaya
210 Lawrence Ave Kelowna BC V1Y 6L3 · Restaurant - Food Service
3 inspections
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Observed the walk in cooler's digital display showing that it was at 5C. 5C was recorded on temperature logs. Inside the walk in cooler was measured to be below 4C. Re-calibrate the thermometer or place a hanging thermometer inside the cooler and record an accurate reading. 2. Operator to acquire a pH meter to verify the pH of all fermented foods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glasswasher was unable to dispense chlorine after 5 full cycles. Staff noted there was white flakey debris inside the tubing that dispenses the chlorine. Staff to use kitchen dishwasher until glasswasher is fixed for all glassware.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Update food safety plan with details: -kimchi/ fermented foods (amount of time in room temperature, required pH) -wagyu beef -oysters (prep, handling, harvest tags kept) -tuna tataki (tuna must be sushi grade from supplier or frozen to required temperature x time) -beef tartare See guidelines in email for more details.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Copy to be available on site.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Low temperature dishwasher, final rinse/sanitizing cycle chlorine concentration: 0ppm. Chlorine pail was empty. Operator connected a new pail of sanitizer. Corrected during inspection. 2. Bar glasswasher, final rinse/sanitizing cycle chlorine concentration: 0ppm. Operator to contact technician to service the equipment. Do not use the glasswasher until it has been serviced and verified it can dispense 50-100ppm of chlorine. 3. Ecolab sink surface sanitizer concentration was observed to be too high. Operator and staff to dilute the sanitizer until the dispenser is recalibrated by a technician.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?