Husky
150 Edwards Rd Kelowna BC V1X 1J5 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips are expired and may not provide accurate readings of sanitizer concentration.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Probe thermometer was stored in an unsanitary condition. Probe thermometer stem displayed an accumulation of food particles and food residue.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Production date or "use by date" was not indicated on pre-made sandwiches manufactured by Specialty Bakery.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The probe style thermometer onsite does not meet industry standards (thermometer stem was too thick for checking hot dog temps and thermometer was not certified (ie. NSF)). Test strips for Quaternary Ammonia were not provided for testing sanitizer concentration.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): As tested at the time of inspection, the pre-mixed sanitizer was highly concentrated and not mixed to ensure "no rinse required".
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Staff foodsafe certification has expired.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
1 infraction
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14.1 - Are food display units maintaining proper food temperatures?
- Observation(s): Creamers must be kept refrigerated at 4°C or lower. Hot holding is satisfactory, greater than 60°C
- Potentially hazardous foods must be held or displayed at a temperature of 4°C or colder.
- 14.1 - Are food display units maintaining proper food temperatures?