Lakeview Market
3033 Pandosy St Kelowna BC V1Y 1W3 · Restaurant - Food Service
10 inspections
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - cutting boards, meat grinder/saw, and wiping clothes visibly soiled with blood and meat were left after processing in the morning. employee stated that cleaning crew in the evening wash and sanitize everything. - facility still needs to be maintained in clean and sanitary condition to prevent cross contamination during the day when employees are packing
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - no sanitizer in a bottle present at time of inspection - employee pointed to unlabeled bottle but was unsure if still currently used as sanitizer - sanitizer must be present at all times to wipe food contact surfaces as required, especially when dealing with raw and ready to eat meats
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 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): - no sanitizer in a bottle present at time of inspection - employee pointed to unlabeled bottle but was unsure if still currently used as sanitizer - sanitizer must be present at all times to wipe food contact surfaces as required, especially when dealing with raw and ready to eat meats
- 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.
- F2.5C 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please ensure employees are trained in food safety and sanitation plan
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please ensure employees are trained in food safety and sanitation plan
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - please ensure at least one employee has Foodsafe when operator not present
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Right hand side of cooler measured to be 8-10C, held for ~1 hour. Corrective Action: 1) Have the cooler serviced in a manner that can maintain 4C or below. 2) While the cooler is being fixed, move all the food to another working cooler. Do not overstock items.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Right side of ham/salami display cooler underneath a LED sign "fresh meats" measured to be 8-12C. Corrective Action: 1) Do not overstock the displayed items. 2) Frequently monitor the temperature. 3) If the cooler is determined to be not in good working order, have the cooler serviced in a manner that can maintain 4C or below.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No thermometer available to monitor the temperature. Corrective Action: Keep a working thermometer in the display cooler at all times during operation.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Pertains to hot holding unit for cooked chicken.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F1.2B - Accurate thermometers must be provided to monitor equipment.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 18-May-2016: Do not over-stack dairy and eggs in the display coolers. Keep stock levels within the air vents/curtains to ensure proper refrigeration storage temperatures.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Do not over-stack dairy and eggs in the display coolers. Keep stock levels within the air vents/curtains to ensure proper refrigeration storage temperatures.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Provide a sanitizer for the produce section. Utensils used to cut fruits/veggies must be washed and sanitized between uses.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions