Jugo Juice
122-4075 Gordon Dr Kelowna BC V1W 5J2 · Restaurant - Food Service
4 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ensure the quat sanitizer solution in the dishwashing sink is kept at the proper concentration.
- F2.3B Manual dishwashing procedure 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure the facility has valid test strips for the sanitizer solution.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure used cleaning cloths are kept in sanitizer between used or are discarded after use. *CDI* Ensure the ice scoop is stored properly to prevent contamination.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Not every unit was observed to have a thermometer in the cooler to monitor temperature
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Staff stated that dishwasher was new and is currently being installed as previously one was replaced. 2 compartment sink method is being used to clean and sanitize dishes but when asked, staff was not able to explain the process properly
- F2.1 Does the facility have proper monitoring supplies?