Kiki Gardens
3411 30th Ave Vernon BC V1T 2E3 · Restaurant - Food Service
9 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A Require test strips for chlorine and quat to monitor sanitizer strengths. F2.1B Obtain extra NSF (National Sanitation Foundation) accurate thermometers for coolers and freezer chests. Begin temperature monitoring logs.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Walk-in cooler compressor fans due for cleaning. General clean-up is due throughout the kitchen, including storage & dishwashing areas.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Three strainers found on premises, worn and starting to unravel. Corrective Action: Ensure all equipment used for food handling are safe for use. No equipment that is starting to fall a part should be used. Discard any equipment not safe for use. Review all equipment in facility to ensure no other equipment needs replacing.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Scoops stored within dry storage containers. Corrective Action: Store scoops outside of food products. Scoops must have a handle to have one point of hand contact to ensure no contamination of product. Ensure scoops are part of your daily schedule. Open bag of flour. Corrective Action: Store dry ingredients in containers that are easy to clean with closable lids.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Cooling noodles outside of walk-in cooler. Under fly swatters and phone both covered in dust and grime. Corrective Action: Cool and store food in appropriate areas where they are protected from contamination. Cool items on cooling racks before placing items in fridge. Using cloths to cover food in containers throughout facility; vegetables, deep fried items, and items in the fridge. Corrective Action: Do not use cloths or other absorbent materials to cover food in containers. Use lids or plastic wrap to cover and protect foods. Ensure the liner of the container which the deep fried food is placed is replaced between batches. Ensure liner is single use, such as paper towel, and promptly disposed of.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cloths used throughout facility must be stored in sanitary manner. Corrective Action: Fill bucket with sanitizer solution (ex. 200 ppm Chlorine bleach solution or 200 ppm QUATs solution or equivalent). Store and submerge wiping cloths in sanitizer solution for at least 30 seconds between tasks. Test or change sanitizer solution every 2 hours or when visibly dirty to ensure sanitizer maintains proper concentration.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Do not store deep fried shrimp or ribs in cardboard boxes after cooking and do not leave items to cool to room temp over a long duration. All items must be stored in washable impervious containers.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Do not store deep fried shrimp or ribs in cardboard boxes after cooking and do not leave items to cool to room temp over a long duration. All items must be stored in washable impervious containers. NOTE : overall food handling procedures are very good. Other than noted above ,items in coolers are stored in proper food grade containers and arranged correctly with raw meat products stored on the lower shelves.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
1 infraction
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Do not store raw meat items above ready to eat items such as vegetables. If paper is used to line plastic bins after items are deep fried the only acceptable material is fresh paper towel. Do not use paper products that were previously used ie. noodle bags as the contaminates from the bag will be in contact with the items in the container. NOTE : overall food handling practices are good
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
4 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Ensure that items such as rice are cooled as rapidly as possible and are not stored at room temperature for extended periods of time.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): There was no sanitizer present in the kitchen for sanitizing surfaces and utensils. Ensure that there are sanitizer pails and/or sanitizing spray bottles available at all times to sanitize surfaces. NOTE : the high temp dishwasher was adequate at 71C
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Do not store containers of food on the floor in the walk in cooler as the contaminants from the bottom of the containers would contaminate any surface they are in contact with. NOTE : overall food handling and storage of food items in the walk-in cooler is very good. Cooler is very clean. Ensure any linen towels that come into contact with food items are laundered after each use.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan is required for the facility.
- 3 - Are proper cooling procedures followed?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): High temp dishwasher would not reach 71C however issue was addressed during inspection. ENSURE THAT DISHWASHER RINSE TEMP IS 82C WHEN OPERATING DISHWASHER
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions
- Monitoring
0 infractions