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Illichmann's Meats, Sausages & Gourmet Foods

1937 Gordon Dr Kelowna BC V1Y 3H8 · Restaurant - Food Service

9 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of open pepperoni cooler was measured at 50°F. Internal temperature of smokies was measured at 7.3 °C. Operator stated that the cooler cover was opened within last two hours. Operator was instructed to transfer foods to a adequately working cooler maintained below 4°C and do not store perishable food items in the open cooler until the temperature is maintained below 4 °C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Incomplete temperature logs observed. Ensure to monitor the temperatures (i.e., coolers and freezers) TWICE a day and maintain the temperature log. Send a completed log for this week to the EHO for verification.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUAT test strips were observed for measuring the concentration of food contact surface sanitizer. Ensure QUAT test strips are accessible and available to staff onsite. Ensure all coolers/freezers are equipped with a thermometer.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Some of the wooden cutting boards were observed rough and having cuts. Wood is an absorbent material and cannot be properly cleaned and sanitized. Refinish, repair, or replace the wood and ensure a non-absorbent, easy to clean material is used.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Open display cooler behind the deli counter measured above 4°C during inspection. Operator should have the cooler serviced to ensure it is functioning properly and capable of maintaining the temperature of its contents at or below 4°C.
  4. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): No cooling log to verify soups are cooling properly.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer not available in sandwich prep cooler adjacent to hand wash station. This was corrected during inspection.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Knifes stored in between prep tables. This was corrected during inspection.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Primary operator's FOODSAFE is expired.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Large amounts of soups cooled on a routine basis. No verification to show proper cooling method and procedures are followed. Cooling logs template will be provided to the operator.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Fly tape seen in close proximity to food preparation area by the back cook area. This was corrected during inspection.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash station in the food preparation and food processing area is in disrepair and not functional. Staff currently using the handwash sink in the food counter/ food service area.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  6. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Some items are missing. Please have a look at the ministry template to ensure all items have been covered. EHO will provide the template via email
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.7G - Food processing operators must have their food safety plan approved by the health officer.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): EHO will provide a template
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Sandwich cooler measured at 7*C.
  9. Monitoring

    1 infraction

    • Are food display units maintaining proper food temperatures?
      • Potentially hazardous foods must be held or displayed at a temperature of 60°C or hotter.