KJ Coffee Bar
5121 9 Ave Okanagan Falls BC V0H 1R5 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, quaternary ammonium test strips were observed expired. Ensure to retrieve new chlorine test strips for accurate verification of quaternary ammonium sanitizer concentration.
- 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): At the time of inspection, stainless steel bowls and single-use containers were observed submerged in food products. Corrected During Inspection: Stainless steel bowls and single-use containers were removed from food products. Ensure that proper scoops are used and stored in a sanitary manner that prevents cross contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5L Single service utensils or containers must be used only once.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): At the time of inspection, operator could not provide a copy of the food safety plan on site. Ensure a copy of the food safety plan is easily accessible for staff on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): At the time of inspection, operator could not provide a copy of the sanitation plan on site. Ensure a copy of the sanitation plan is easily accessible for staff on site.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Not onsite at time of inspection. Please submit a copy to me and have onsite for staff to review if needed.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Not onsite at time of inspection. Please submit a copy to me and have onsite for staff to review if needed.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Only store butter that can be consumed/used within 2 hours at room temperature to prevent bacterial growths. Refill as needed.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Store wiping cloths in a sanitary way, do not store in pockets. Change out the wiping cloths frequently
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloth sanitizer concentration needs to be increased.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Final rinse temperature of the dishwasher does not reach sanitizing criteria. Operator advised to use disposable dishware and manually wash and sanitize following the 4 step procedure as provided. Manual warewashing and sanitizing will be permitted on a temporary basis only; the dishwasher must be repaired immediately.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): 1. Rodent droppings were present by the storage cooler and open bulk bin items at the time of inspection. Ensure that your premises is free of: 1) Pests; and 2) Conditions that could lead to a pest infestation When you find any droppings, please: 1) Discard any contaminated foods. 2) Remove droppings using a damp cloth. Wear personal protective equipment (ie: gloves) and wash your hands frequently. 3) Clean (with soap and hot water). Sanitize (with a 1 part bleach: 10 parts water solution) all affected areas. 4) Allow sanitizer to air dry 5) Plug and seal any holes with steel wool.
- F2.2A - The premises must be maintained free of pests.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Bulk foods were being stored in open bags. Store opened bulk foods in pest proof, durable, food grade containers to prevent contamination.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
1 infraction
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Garbage bags were being used to line and cover dough in the bread-making area at the time of inspection - CDI Do not use garbage bags to store/cover foods as they may leach chemicals into the food and as this is not their intended purpose.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?