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K.L.O. Middle School-Cafeteria/Store

3130 Gordon Dr Kelowna BC V1Y 4X6 · Institutional - Food Service

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Upright white cooler measured to be 6-7C. This cooler is mainly used for storing non-potentially hazardous food. Yogurt requiring refrigeration moved to a working cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Ready-to-eat food delivered for the lunch program should be put away quickly into the fridge, if not ready for service. This was corrected during the inspection.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Sanitizer concentration was too high. At these higher levels, it may become toxic if ingested. Dilute & inform students and staff who are involved in food preparation.
      • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
  4. Monitoring

    3 infractions

    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Follow-up required to discuss what food items are prepared on site and requirements for the FSP.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Some items are purchased from the grocery store, all items served to students must meet trans fat requirements. This will be discussed on the scheduled follow-up inspection.
      • 19.3 - All other foods must meet the restriction of 5% trans fat or less of total fat content.