Legends Golf Grill Concession
480 Penno Rd Kelowna BC V1X 6S3 · Restaurant - Food Service
5 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed the Quats sanitizer test strip is expired. Operator to purchase sanitizer test strip and send a picture to 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): Observed that the quats sanitizer solution was higher than 500ppm. A high sanitizer concentration may lead to chemical contamination of the food and reduced effectiveness of the sanitizer. Operator to dilute the sanitizer to the required minimum concentration of 200ppm and test with Quats sanitizer test strips to verify the concentration before use. Also follow the manufacturer's instruction for dilution ratios.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available during inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 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): Quats surface sanitizer was available at the time of inspection but measured at very high levels (beyond the measurement scale of the test strip).
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Staff in the concession did not hold a valid foodsafe certificate.
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Please ensure that thermometers are provided inside all refrigerators for ease and accuracy of temperature monitoring.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Please ensure cooking of hot dogs/smokies to ≥74°C and hot holding at ≥60°C.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperatures of food within upper prep table inserts measured up to 6.8deg.C and bottom unit measured at 5.3deg.C. Please ensure monitoring of upper food inserts and maintenance of PHF temps at ≤4deg.C.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Please ensure use of cutting board on wooden counter surface of prep table cooler until replaced with industry standard cutting surface (smooth, durable, cleanable & impervious) in 2015.
- 1 - Are proper cooking and reheating procedures followed?