Jaycee's Downtown Youth Centre
1633 Richter St Kelowna BC V1Y 7N3 · Institutional - Food Service
6 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed the following areas needing to be cleaned: - Around and underneath of the two-compartment/handwashing sinks in the drop-in kitchen. - Inside the double-door fridge in the drop-in kitchen. Provide the EHO with a photo of these areas once cleaning has been completed to resolve this infraction.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) Observed the handwashing station in the shelter kitchen to have low water pressure. Additionally, the automatic soap dispenser was not functioning properly. Please contact a plumber to increase the water pressure at this fixture and replace the soap dispenser.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 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): Observed several jars of unlabeled pickled food items in re-purposed jars. Discussed with the operator the importance of ensuring all food products on-site are sourced from approved suppliers and the risk of foodborne illness, particularly botulism, associated with improperly canned or home-canned foods.
- F1.6A All foods on the premises must be from an approved source.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw ground beef and raw eggs stored above ready-to-eat foods in the refrigerator in the upstairs kitchen. This practice increases the risk of cross-contamination, as juices from raw foods could drip onto ready-to-eat foods. Operator to re-organize both units, ensuring that ready-to-eat foods are stored above and separate from raw foods.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- 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
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer spray bottles not properly labeled and solution very strong
- 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
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide a probe thermometer that can read temperatures below 60 °C,and below 4 °C No test strips to check the ppm of sanitizer.
- 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?
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No information provided in lower kitchen on cleaning process. Dishes are being hand washed.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): In Shelter kitchen, not recording temperatures on a log. Record reading on the log.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Food spillage etc, in cupboards, require cleaning of all cupboards, under kitchen sink cabinet needs cleaning..
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The faucet is leaking and the fixture requires repair, on the kitchen sink. Repair faucet Main kitchen missing door on corner cabinet,(2019)
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Should be noting corrective actions on the various plans ..
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Kitchen in lower level requires hand soap,.
- 15 - Are there handwashing stations available and properly supplied?