Hyatt Place Kelowna

1915 Enterprise Way Kelowna BC V1Y 9S9 · Restaurant - Food Service

2 inspections

1. MonitoringJun 15, 2023

   4 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Again, freezers/refrigerators were found fully loaded &/or overcrowded. In particular, freezers were observed overloaded with raw animal proteins stored in too close proximity or directly on top of ready to eat food. As previously requested, please provide an additional double door commercial upright freezer within this kitchen. Please also ensure that raw animal proteins are stored below and adequately separated from ready to eat food. Also as discussed, please correct the air gap that is incorrectly installed on the bar ice well. Please install the new/additional double door freezer in the main kitchen by June 30, 2023.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Although the kitchen dishwasher was found operating with 50-100ppm chlorine following the final rinse cycle (corrected), the bar glass washer final rinse cycle still did not result in any measurable chlorine sanitizer at the time of inspection. As discussed, all bar glassware/utensils/cups must be washed/sanitized using the functioning main kitchen dishwasher. Please re-contact your dishwasher/glass washer repair technician and provide a report to IH on repairs completed to restore a properly functioning bar glass washer by the end of day on June 16, 2023.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): No measurable sanitizer found in a sanitizer bucket on the counter where raw chicken was being portioned. Please ensure that microfibre cloths are used in sanitizer buckets with an adequate about of solution maintained in the bucket and, that sanitizer solutions are maintained at 200-300ppm, verified routinely using quaternary ammonia test strips.
   • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
     • Observation(s): As discussed, please provide a layout plan for review and plan approval of the upstairs/outside patio bar prior to completed and changes or further construction.
2. MonitoringNov 22, 2022

   6 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Observed overcrowded food storage inside some refrigeration/freezer units, including inadequate separation between raw and ready to eat food inside freezers. Please note that raw animal proteins may not be placed into freezers in a frozen state and accordingly, may leak raw meat juices onto other food/packaging/containers (as observed inside one freezer). As discussed, please provide additional refrigeration/freezer storage space already identified by Hyatt Hotel staff as necessary to support the food service expansion that has occurred since opening (it is noted that a limited menu was provided to IH at the time of the initial food premises application). Following a review of proposed refrigerator locations, please ensure that your newly proposed walk-in refrigeration unit is located within or immediately adjacent to the main kitchen and not in the downstairs/lower level parkade, in order to support ease of access by kitchen staff. Please follow-up on a final location by December 1, 2022, including an anticipated timeline for completion.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Temperature records were not available at the time of inspection. Thermometers were not provided inside some refrigeration units. A thermometer capable of supporting sous vide cooking per the Provincial guidelines is required. Please ensure that thermometers are provided inside all refrigeration equipment (NSF standard) and ensure that a needle tip/tip sensitive digital thermometer is available for use in sous vide cooking that is accurate to 0.1°C. Please also ensure that test strips are available and in use for testing hard surface sanitizer solutions and glass washer/dishwasher final rinse sanitizer concentrations.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Kitchen sanitizer bottles were found with a highly concentrated level of Quaternary Ammonia disinfectant/sanitizer (>600ppm). Please service the back wall mounted sanitizer station and ensure that properly mixed "no rinse required" sanitizer solutions are available and the selected chemical is suitable for use on food contact surfaces. Bar glass washer was found with no measurable sanitizer following the final rinse cycle. Please repair/service the bar glass washer and monitor final rinse sanitizer concentrations daily.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Observed a new food preparation area set up in a back room of the kitchen formerly used as an office space and not conveniently located in close proximity to a handwashing sink. Please install a hand washing sink along with wall mounted liquid soap and paper towel dispensers on the wall, as discussed, in this back area where plumbing is located.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): A food safety plan, including food safety details specific to new menu items, was not available at the time of inspection. Based on the extent of sous vide cooking that is occurring on site, please provide a food safety plan update that identifies food safe practices in accordance with the Provincial guidelines on sous vide cooking. Also as discussed, please include food safety considerations for advance prepared sauces (including details on how sauces prepared in advance are cooled to within the cooling standard).
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Please ensure that a copy of the Hyatt hotel kitchen sanitation plan is available for review at the time of follow-up, including details (ie. name and concentration) of your selected hard surface sanitizer and other chemicals used within the kitchen (ie. dishwasher and glass washer final rinse sanitizer).