Jeepney Re-Pub-Liq Bistro & Bar
365 Mills Rd Kelowna BC V1X 4G9 · Restaurant - Food Service
4 inspections
- Monitoring
7 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): Several jars of unapproved food products (i.e., Atchara Papaya, and garlic/pepper in oil) prepared in the kitchen were observed for retail sale. Garlic chips and Spicy Adobong Mani observed for retail sale were noted to be prepared in a home kitchen. Operator was instructed to immediately remove these food products and NOT to be sold at the restaurant until health approval is issued. Corrective actions: Submit a food safety plan for the food products requiring health approval to the EHO for review.
- F1.6A All foods on the premises must be from an approved source.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): REPEAT INFRACTION: No chlorine test strips were observed for measuring the sanitizer concentration of food contact surface sanitizer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature glasswasher placed in the bar was measured at 64°C (maximum temperature) at the plate level after multiple cycles. Dishwasher temperature must reach at least 71°C at the plate level for adequate sanitizing of utensils. Operator was instructed to wash and sanitize utensils in the compartment sink or the dishwasher located in the kitchen. Contact a technician to fix the glasswasher and ensure a minimum of 71°C is reached on the plate surface in the final rinse cycle. No sanitizer solution was observed in the kitchen. Sanitizer bottle kept in the bar was measured at excess (i.e., >200 ppm ) chlorine concentration. Staff was unaware of measuring sanitizer concentration procedures. CDI - Use chlorine test strips to ensure a 100-200 ppm chlorine concentration is measured in the sanitizer bottles/buckets, and replace the sanitizer solution every 2 hours or as needed. Ensure staff is adequately trained in sanitation procedures.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Significant biofilm formed on the inside of the ice machine. Biofilm can promote the growth of bacteria that can contaminate the consumed ice. Turn off the ice machine and discontinue its use until it has been emptied, deep cleaned, and sanitized (e.g., using chlorine @200 ppm). Ensure routine cleaning and sanitizing of the ice machine to prevent build up of biofilm.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No temperature logs observed for coolers/freezers. Ensure to monitor refrigeration and hot-holding temperatures, and maintain the temperature log.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation logs not maintained. Ensure to monitor the sanitizers concentration and maximum temperature of dishwasher during the final rinse cycle.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Employees did not have valid FOODSAFE certificates or equivalent. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Egg crates were observed stored at room temperature and noted that the eggs are kept at room temperature since the opening of the facility. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Operator discarded the eggs and was instructed to revise facility's food handling procedures. Ensure eggs are stored in a cooler maintained below 4 °C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips were observed for measuring the sanitizer concentration of food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure chlorine test strips are available and accessible to staff onsite.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator was observed using non-food safe sanitizer solution for sanitizing food contact surfaces. CDI- Operator prepared a 200 ppm chlorine solution for adequate sanitizing of food contact surfaces. Use chlorine test strips to ensure a 100-200 ppm chlorine concentration is measured in the sanitizer spray bottles. Wiping clothes observed stored on tables and container filled with water. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. Ensure wiping cloths are stored in an adequate sanitizing solution and label the sanitizer bucket with a sanitizer.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel was observed at the handwashing stations in the bar and the kitchen. This may lead to inadequate handwashing of food handlers. Ensure all handwash stations are accessible at all times, and equipped with soap and paper towel.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Rice observed to be stored at room temperature during time of inspection. Rice was at 22 degrees Celsius indicating it has been left at room temperature for a while. When staff was asked on how long it has been there, the answer was "I do not know" The food was discarded. Note that all hot foods need to be held hot. If food is to be cooled, it needs to stored in the cooler in smaller portions to allow quick cooling.
- F1.7 Are foods protected from contamination?
- Observation(s): Eggs stored above ready to eat foods such as vegetables in the food preparation cooler. Note that all raw foods including eggs need to be stored below ready to eat foods to prevent prevent salmonella contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towels at the hand sink located in the kitchen. Paper towels are required by the Food Premises Regulation to ensure that staff do not dry hands on their clothes and re-contaminating their hands prior to food preparation.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Currently, the facility does not have approval to operate but has been in operation or advertising operation. Note that you do not currently have approval to operate this business.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?