Jackknife Brewing
727 Baillie Ave Kelowna BC V1Y 7E9 · Tasting Room - Food Service
2 inspections
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw beef stored above onions in the walk-in cooler. This practice increases the risk of cross-contamination, as juices from raw animal proteins could drip onto ready-to-eat foods.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No iodine test strips were available on-site for the glass washer, which are necessary for ensuring that sanitizer concentrations are at safe and effective levels. Please obtain iodine test strips by April 11, 2025, and send a photo to EHO once complete. The walk-in cooler is missing an internal thermometer, which is necessary for accurately monitoring the storage temperature of potentially hazardous foods. Ensure a thermometer is provided for this unit by April 11, 2025, and send a photo to EHO once complete.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The chemical dishwasher in the kitchen was observed to be connected to an almost empty bottle of chlorine sanitizer, with a chlorine concentration of 0ppm. No additional bottles of chlorine sanitizer were available on-site. Please ensure a sufficient supply of chlorine sanitizer is available at all times to maintain a chlorine concentration of 50ppm.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed dusty equipment and staff shoes stored in close proximity/next to food items. Please relocate all personal belongings and other incompatible items to a designated area away from food preparation and food storage areas (e.g., in staff lockers, an office, etc.) and send a photo to EHO once complete.
- 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): Observed the handwashing sink in the bar area to be missing paper towels. Handwashing stations must be supplied with a single-service product for drying hands to facilitate proper hand hygiene practices. Please provide paper towels in a dispenser by April 11, 2025, and send a photo to EHO once complete.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The operator was unable to confirm possession of a valid FOODSAFE certificate. Please locate your FOODSAFE certificate and keep a copy on-site for future verification. If your FOODSAFE certification has expired, please renew it and provide the EHO with a copy to confirm compliance with FOODSAFE training requirements.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Some unopened bags of flour were found stored along with construction equipment near the back of the restaurant. All food products must be kept separate from incompatible equipment and activities to protect against contamination. Scoops for dry food products were observed stored within storage bins. Foods can become contaminated by hands or hand contact surfaces of scoops if storage does not prevent hand contact surfaces of scoops from coming into contact with the product being stored. Please ensure that going forward scoops are stored outside of bins or in a manner that prevents handles from contacting products in storage. Observed some products in the prep cooler that were not covered. Foods in storage should be covered to protect against contamination. Please ensure that future storage and organization practices provide all necessary protection against contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher and Glasswasher had not been turned on at time of inspection and was not assessed. Operator agreed to provide dishwasher and glasswasher sanitizer results in response to the report. Provide EHO with a picture of test results for the dishwasher and glasswasher to confirm proper sanitizing action is maintained. Quaternary ammonia sanitizer solution for food contact surfaces was measured at a concentration greater that 400ppm at time of inspection. Quaternary ammonia sanitizers should be maintained at a concentration between 200-400ppm to ensure proper sanitizing action is maintained. Quaternary ammonia sanitizers maintained at concentrations greater that 400ppm can leave a harmful residue that may lead to contamination of foods. Provide EHO with a copy of the service report after technician adjusts the sanitizer mixing/dispensing unit or a picture of test strip results indicating a sanitizer concentration between 200-400ppm to resolve this infraction.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Facility is currently undergoing renovations, Interior Health received no notification about renovations and new facility plans did not receive Interior Health approval. Through discussion with the operator it was determined that the ongoing construction work will not include the food preparation area. Please submit an updated floor plan for your facility to resolve this infraction. Operator must receive Interior Health approval for any future construction/renovation projects.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F1.7 Are foods protected from contamination?