K.L.O. Farm Market
1760 K. L. O. Rd Kelowna BC V1W 3P6 · Restaurant - Food Service
5 inspections
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wooden shelving above the food prep area in the kitchen is required to be sealed or finished to enable proper cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The handwashing sink was being used for food thawing. Ensure this handwashing sink is kept unobstructed at all times and used exclusively for handwashing.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The lab results for the pickled garlic state that the pH of the product is above 4.6. Operator to revise food safety plan. Must not process, sell, or serve shelf stable items until lab confirmed results indicate they are shelf stable. Temperature logs of the refrigeration equipment was not available during inspection. Ensure these are kept onsite and available for review.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wooden shelving above the food prep area in the kitchen is required to be sealed.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator to revise food safety plan. Must not process, sell, or serve shelf stable salsa or other shelf stable items until lab confirmed results indicate they are shelf stable.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Fly infestation present. Increase sanitation frequency of the food service area to prevent pest attraction.
- F2.2C The premises must be maintained free of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Ensure that fly infestation is controlled prior to continuing food preparation.
- F2.2C The premises must be maintained free of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Provide a thermometer in the units with potentially hazardous food. Monitor the unit.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Use a sanitizer on food contact surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?