Imperial Banquet Restaurant
233 Rutland Rd N Kelowna BC V1X 3B1 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink is excessively difficult to get to due to chest freezer adjacent to it blocking the path. Need to side step. In addition, no soap or paper towel here. Operator has been using the 2 compartment dish sink to wash their hands. Operator must reorganize the facility to ensure sink is accessible, and then must fully stock it and use this sink specifically for food preparation handwashing.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Containers of food are being stacked on top of uncovered food products. Foods are uncovered in the walk in cooler.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ice machine has residue build-up and is in need of a thorough cleaning and sanitizing.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash station at the front of the premise did not have paper towels. This was corrected at the time of inspection.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Fridge and coolers below 4 degrees C. Hot holding units for rice ( x3) all above 60 degrees C. Large amounts of noodles, cut vegetables had been taken out for start of dinner service. This was placed back in the walk in cooler and corrected during inspection. Garlic in oil seen out at room temperature. This was placed on ice and corrected during inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher chlorine stock bottle empty and replaced. No chlorine sanitizer detected.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Hose with no vacuum breaker directly connected to a prep sink tap and submerged in a food container used for thawing pork. This was removed and corrected during inspection.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): *Reoccurring infraction. Paper towels not available at the hand sink adjacent to dishwasher. This was corrected during inspection.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): No cooling log to verify cooling procedures for fried chicken balls and fried pork. Resources will be supplied to 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.
- F1.7 Are foods protected from contamination?
- Observation(s): Metal can of tomato sauce in walk in cooler is uncovered.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Probe thermometer not available at the time of inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Staff bathroom is extremely cluttered leading to difficulty accessing the handwash sink. Maintain premise in good condition by removing items not needed for food operations out of the premise.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): New handwash station did not have paper towels by the station. Please install a paper towel dispenser or another equivalent method.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Not available at the time of inspection. Resources will be given to the operator.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Frozen meats seen thawing on top of the freezer in the kitchen. This has been observed multiple times on the premise. Walk in cooler at 3.4 degrees C.
- F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Tubs of noodles seen to be stacked on top of each other.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Cardboard soaked with grease noted being used on site. 2) Numerous empty oil jugs in their plastic holding containers seen being stacked and stored in the kitchen. Operator will call recycling for pick up. 3) Knife seen being stored in a visibly dirty space between prep tables- This was corrected during inspection.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Staff washroom did not have paper towels or soap. Sink was blocked with boxes. This was corrected at the time of inspection.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not on site at the time of inspection.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions