Komo Japanese Restaurant
134-1835 Gordon Dr Kelowna BC V1Y 3H4 · Restaurant - Food Service
2 inspections
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - Upright cooler observed operating around 9-11 °C during the time of inspection. Internal temperature of cut tofu and cucumber were measured at 12.0 °C and 11.1 °C, respectively. Cut lemons kept in this cooler were noted to be stored at room temperature for more than an hour. Operator discarded these foods and was instructed to not to store perishable food items in this cooler until the temperature is maintained below 4 °C. Ensure cooler is able to maintain food temperature at ALL times. - Noted cut vegetables (i.e., carrots and squash) stored on a prep table at room temperature since morning. Operator discarded these foods and was instructed to store cut vegetables in a cooler maintained below 4 °C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): REPEAT INFRACTION: Raw meat and fish were observed stored on top of ready-to-eat food products in walk-in cooler. Operator was instructed to ensure all raw meat is stored below/away from ready-to-eat foods. Reorganize the walk-in cooler and ensure staff follow proper food storage procedures. Food bags observed stored on the floor. Operator was instructed to store food 6 inches off the floor.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips observed for measuring the concentration of food contact surface sanitizer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Significant build-up of grease and food debris observed under the cook line, prep table and food storage shelves. Some pest droppings observed behind the dishwashing area and food prep tables. Corrective actions: 1. Contact a pest control company immediately to conduct an inspection of the facility to ensure pest traps are properly set up in the kitchen and gaps in wall or around plumbing fixtures are properly sealed. Provide pest control report to the EHO. 2. Deep clean the entire premises, particularly under the cook line, prep tables, dishwashing area, and food storage shelves.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): REPEAT INFRACTION: Sanitizer bottle in the kitchen was measured at 0 ppm chlorine concentration. Operator was instructed to use chlorine test strips to ensure a 200 ppm concentration is measured in the sanitizer bottles and replace the sanitizer solution every 2 hours or as needed.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Various areas, including but not limited to, prep cooler, tables, food storage bins, knives, knife holder, microwave, and stove were observed unclean. Operator was instructed to deep clean these areas and ensure equipment, utensils and surfaces are maintained in a sanitary manner.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink in the kitchen observed unclean and occupied by a curtain/cloth at the time of inspection. The tap observed leaking when it was opened. No paper towel observed at the handwashing station. Cups were observed stored in the hand sink in front of the kitchen and noted to be also used for cleaning dishes. Ensure all handwash stations are kept clean, accessible at all times, equipped with soap/ paper towel, and ONLY designated for handwashing.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1. Raw meat was observed stored on top of ready-to-eat food products in walk-in cooler. There is risk of direct contamination of raw meat juice containing disease-causing bacteria to food that will not undergo a cooking step. Ensure all raw meat is stored below/away from ready-to-eat food. Reorganize the walk-in cooler and ensure staff follow food safe procedures. 2. Ensure to store food 6 inches off the floor.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. No QUAT test strips were observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure QUAT test strips are accessible and available to staff onsite. 2. Ensure probe thermometer is available to monitor internal temperature of foods and coolers/freezers are supplied with built-in thermometer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Significant build-up of grease observed under the cook line and on the cooking equipment. This conditions may attract pests into the facility. Deep clean the entire premises. Ensure routine cleaning of all hard-to-reach areas. 2. Open bags of dry goods such as flour observed in the dry storage area. Potential for harborage of pests. Ensure all dry goods are stored in pest proof containers. 3. A large amount of food debris build up was observed under the counters and dishwashing area. It is unknown whether facility has pest infestation. Deep clean the floors and contact a pest control company to ensure premises is free of pests.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No prepared sanitizer solution was observed in the kitchen for sanitizing food contact surfaces. Sanitizing solutions with accurate concentration are required for adequate sanitizing of food contact surfaces. CDI - Ensure the sanitizer dispenser is properly dispensing sanitizer into spray bottles or buckets. Use QUAT test strips to ensure a minimum of 200 ppm concentration is measured in the sanitizer solution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Broken plastic basket observed used for storing food. This may result in physical contamination of food. Discard the broken basket. Inspect cooking equipment regularly to ensure they are in good working order. 2. Please ensure equipment, utensils and surfaces are maintained in a sanitary manner, including but not limited to, kitchen hand sink, under-counter coolers, prep cooler kitchen ceiling, tongs/utensils containers, dry storage shelves and microwave. 3. Wiping cloths observed stored on food contact surfaces. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. Ensure wiping cloths are stored in an adequate sanitizing solution. 4. Ensure to label the sanitizer bottles and sanitizer solution is accessible in each food prep area. 5. Stove and small upright cooler were noted not to be used for food related operations. Remove this equipment from the premises and re-organise the kitchen equipment. 6. Tongs used for handling food were observed stored on unclean surfaces. Ensure to store the utensils in a container. Wash, rinse and sanitize the utensils regularly.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Bare wood exposed on the shelves of the dry storage area. Wood is an absorbent material and cannot be properly cleaned and sanitized. Refinish, repair, or replace the wood and ensure a non-absorbent, easy to clean material is used.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station in the kitchen was blocked by a food cart at the time of the inspection. No soap and paper towel was observed in dispenser and hand sink appeared to be unclean. This may lead to infrequent and inadequate handwashing of food handlers. Ensure hand sink is maintained in a sanitary condition and supplied with soap in a dispenser and paper towel. Ensure handwashing sink located in front of the kitchen is only designated for handwashing.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.7 Are foods protected from contamination?