Kobau Bowling Center
8404 97th St Osoyoos BC V0H 1V5 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): *Ensure the "mini coke" cooler that holds cream and milk has a thermometer for routine temperature monitoring.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwashing: Mechanical-Residential: Unit must be ran on the highest cycle (High Temp). Back of kitchen area: Two compartment sink: Manual- (wash & rinse in first sink, sanitize in second sink & air dry). Approved sanitizer must be used for sanitizing step (Chlorine, Quat etc.) PREVIOUS INSPECTION NOTE: Not in compliance: Sanitizing surfaces: Cleaning solution used. Approved Sanitizer (Chlorine, Quat (Lysol Wipes), Hydrogen Peroxide etc.) must be used to sanitize all food contact surfaces and frequently touched surfaces. -Ensure Sanitizing solution is prepared (Spray bottle or Sani bucket) and on site during all times of operation.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwashing: Mechanical-Residential: Unit must be ran on the highest cycle (High Temp). Back of kitchen area: Two compartment sink: Manual- (wash & rinse in first sink, sanitize in second sink & air dry). Approved sanitizer must be used for sanitizing step (Chlorine, Quat etc.) Sanitizing surfaces: Cleaing solution used. Approved Sanitizer (Chlorine, Quat (Lysol Wipes), Hydrogen Peroxide etc.) must be used to sanitize all food contact surfaces and frequently touched surfaces. -Ensure Sanitizing solution is prepared (Spray bottle or Sani bucket) and on site during all times of operation.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station has liquid soap. -Ensure paper towel is provided for hand drying. Towels are not permitted.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): vitamix container is only rinse out and brought downstairs for dishwasher at the end of the day if it's used. vitamix container does need to be washed, rinsed and sanitized after each use to prevent the growth of bacteria
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): cold storage unit temperatures were satisfactory however must be equipped with accurate thermometers.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizing agent must be classified as a disinfectant and suitable for food industry applications Residential dishwasher is not an acceptable choice of equipment for commercial food industry application.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Plan approval for reconstruction of facility was not obtained in advance.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): see comments re dishwasher.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Reusable common use hand towels are not suitable hand drying method for commercial kitchen applications. Install a paper towel dispenser.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): The 2 compartment sink has not yet been installed - will be installed as of December 20th, 2017. Will follow-up afterwards
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?