King's Vegetarian Foods
295 Woods Rd Kelowna BC V1X 4G5 · Mobile Vendor Type C – Food Service
8 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips were observed for measuring the sanitizer concentration. This is required to ensure appropriate sanitizing concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): The food temperatures are not monitored and recorded when cooling cooked foods. Proper cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. During extended cooling, potentially hazardous foods are subject to the growth of a variety of foodborne pathogens, which may grow to a sufficient number to cause illness. If the cooking step prior to cooling is adequate and there is no recontamination, all vegetative forms of microorganisms should be killed or inactivated; however, heat-resistant spore-formers such as Clostridium perfringens could survive in the food. However, under poorly monitored conditions or through environmental contamination, other pathogens such as Salmonella and Listeria may be reintroduced. Thus, cooling requirements have been based on growth characteristics of organisms that grow rapidly under temperature abuse conditions. Cooling after cooking of large food items such as roasts, turkeys and large containers of rice, take longer to cool down because of the mass and volume from which heat must be removed. By reducing the volume of the food into shallow containers, the rate of cooling is dramatically increased and the opportunity for pathogen growth is minimized. Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large masses of food. The cooling chart template is available at: <http://foodsafe.ca/docs/Food_Cooling_Chart.pdf>. The operator must monitor and record the food temperatures and verify that the cooling rate meets the requirements at least weekly. The operator must submit a copy of the completed record by May 23, 2017.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Some foods are vacuum packed using a food equipment that is not available in the mobile food premises during the inspection. The foods are stored frozen. The written Food Safety Plan does not have the procedures about the vacuum packing food and its critical control points, critical limits, monitoring steps and corrective actions. The operator must use food equipment that is designed for food commercial use and follow the manufacturer's instructions. The operator must include all the food handling procedures (e.g. vacuum packaging, etc.) done for the operation in the Food Safety Plan and submit for review by May 23, 2017.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The page 4 of the Sanitation Plan is incomplete. The operator must complete the Sanitation Plan and submit for review my may 23, 2017.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
11 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): *A food probe thermometer is not available on-site.
- 3 - Are proper cooling procedures followed?
- Observation(s): *Cooked protein foods were stored at room temperature for cooling and they were moved in ice bath during inspection.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): *Temperature records are not maintained. Templates are available at <http://foodsafe.ca/foodsafe_level2_resources>.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): *The food staff did not wash hands prior to handling foods during inspection.
- 7 - Is the premises free from a pest infestation?
- Observation(s): *The back door of the food mobile unit is left open.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): *Cut fruits and a rock were stored in sugar in a container and it was corrected during inspection. *Some condiments under the tent do not have adequate cover. *Foods for display only do not have any label/sign indicating they are display only.
- 10 - Are foods from approved sources?
- Observation(s): *The operator says that some foods (e.g. vegetable sushi) are prepared at the operator's home kitchen. Foods prepared from unapproved facility must not be sold to public and not be stored in the premises. *Some foods do not have any labels and supplier info (e.g. receipt) is not available on-site for inspection.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): *The food mobile unit has only one fridge for cold food storage and it is designed for residential use.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): *No hand washing station is available for the food preparation outside the food mobile unit.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): *More info (e.g. template) is available at <http://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): *More info (e.g. template) is available at <http://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions