Legends Golf Grill
480 Penno Rd Kelowna BC V1X 6S3 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed the Quats sanitizer test strips to have expired. Please purchase new sanitizer test strips and notify EHO once completed.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): It was observed the sanitizer concentration was above 500ppm. A sanitizer concentration higher than 500ppm may lead to chemical contamination of the food. Operator to dilute the sanitizer to the required concentration (minimum 200ppm) and test with sanitizer test strips to verify the concentration before use. Also follow manufacturer's instructions for dilution ratios. Glasswasher plate concentration: Chlorine 50ppm; in compliance. Dishwasher temperature 72.2C; in compliance.
- F2.3A Mechanical dishwasher/glasswasher 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): Observed that the lighting fixture in the dishwashing area has no protective cover. The absence of a protective cover presents physical contamination hazard. If the bulb were to break the glass will fall into the utensils posing a risk of food contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer was not available within the kitchen at the time of inspection. Sanitizer must always be available within food handling areas to maintain the clean and sanitary operation of the facility.
- 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): Walk-in cooler requires cleaning in hard to reach areas (beneath/behind shelves). Prep cooler cutting board has become worn/grooved and stained. Cutting boards that become worn and stained can not be properly cleaned and sanitized, bacteria can persist within fine grooves and potentially contaminate foods that contact the surface. Some light fixtures in the main kitchen area are missing covers and require maintenance.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink contained dishes at the time of inspection. Handwashing sinks should not be used for other purposes and must remain unobstructed at all times to facilitate good hand hygiene practices. Paper towel dispenser was empty at the time of inspection.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher final rinse gauge not registering the proper minimum temperature to sanitize dishware and, a direct measurement of the rinse temperature did not reach a minimum of ≥71deg.C at the dish. Sanitizer solutions were mixed too strong and the back of kitchen pre-mix station was not functioning at the time of inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A broken handle on the walk-in freezer and icing up of the freezer door prevented ease of access into and out of the freezer - this is also considered a safety issue. Electrical covers were missing on 2 outlets in the dishwashing area. Some mould was noted on the ceiling and shelving within the walk-in refrigerator.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Kitchen staff do not hold valid foodsafe certification.
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?