King Taps - Liquor Primary
1352 Water St Kelowna BC V1Y 9P4 · Restaurant - Food Service
4 inspections
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially hazardous foods (PHFs) by the cook line holding foods such as pastas, sauces were measured between 6-8C. PHFs were removed from service and are to be discarded.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Flies were observed around the dishwashing area on the main floor and on the second floor by the janitorial room on walls and ceilings. Operator to wash and sanitize all surfaces that the flies have come into contact with such as the walls and ceilings. Using degreaser was also recommended. Ensure that all used mop heads are washed with detergent and a disinfectant is used before storage. Discard old mop heads and acquire new mop heads.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): ECOLAD sink and surface sanitizer was below the recommended concentration for all tested sanitizer buckets that held wiping clothes, spray bottles, and at the dispenser itself. Operator is to have the sanitizer dispenser serviced to the correct concentration. Staff are to manually add in the sanitizer to the correct level until the dispenser is serviced. Use test strips to verify the concentration before use.
- 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): Wiping clothes were: - observed sitting on top of a cutting board that was being used to cut/process raw chicken. - kept in staffs' pockets or aprons to wipe hands while handing food. - when not in use, were left on counter tops. Do not use wiping cloths to wipe cutting boards when handling PHFs like raw chicken. Used wiping cloths that have been soiled must be washed in soapy water, rinsed, and sit in sanitizer buckets. Wiping clothes must be kept in sanitizer buckets when not in use. Staff are not to keep wiping cloths on their person. Wiping your hands on wiping clothes while handling food repeatedly, instead of washing your hands properly can result in cross contamination that can lead to foodborne illnesses. Staff are to practice proper hand hygiene.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towels were missing at one of the handwashing stations. New roll of paper towels were installed.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food items in prep line cooler inserts measured at 10 °C. To prevent the growth of pathogens, potentially hazardous foods must be maintained at 4 °C or below. Place lids on inserts to ensure that food is maintained at 4 °C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Flies were observed near the dishwashing area, around used dishes and around garbage bins. Flies may carry pathogens and contaminate food or surfaces. Implement control measures to reduce fly populations.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The final rinse temperature of the high-temperature dishwasher measured at 65 °C at the dish surface. The final rinse temperature must measure at a minimum of 71 °C to adequately sanitize dishes. Repair dishwasher and verify that a temperature of 71 °C is reached at the dish surface.
- 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): Containers without handles were observed to be stored in dry goods. Utensils used to scoop dry products must be equipped with a handle to prevent microbial contamination of food. Utilize scoops with a handle to portion dry products.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Two glasswashers (one in the bar on the top floor, and one in the main kitchen) measured to have 0ppm of chlorine. The glasswashers were re-primed and 50ppm of chlorine was detected using test strips. Staff are to ensure that all dishwashers and glass washers are dispensing adequate concentrations of sanitizer before running dishes and glasses through the washers by using test strips. High temperature dishwasher: over 71C (in compliance).
- 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): Two containers of raw chicken were observed stored on the floor in the walk in cooler. Please store all food at least 6 inches off the ground.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): New dual sanitizer has test strips, accuracy of colour indication may very as to type of lighting when testing, racy must be confirmed as per manufacturer
- F2.1 Does the facility have proper monitoring supplies?