Maestro's Mediterranean Restaurant
3762 Lakeshore Rd Kelowna BC V1W 3L4 · Restaurant - Food Service
9 inspections
- Monitoring
4 infractions
- Does the facility have raw oyster warnings on menus or display cards?
- Observation(s): Ensure a warning is provided for the consumption of raw oysters.
- FRS1.6A - Operator must display a public health warning from the Medical Health Officer indicating that "The consumption of raw oysters poses an increased risk of foodborne illness. A cooking step is needed to eliminate potential bacterial or viral contamination."
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The bar glasswasher needs to be equipped with iodine test strips
- 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): The sanitizer bottles and solution from the dispenser were weak when tested. Ensure the sanitizer is being kept at the appropriate concentration.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Ensure bar handwashing sink is equipped with paper towel
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- Does the facility have raw oyster warnings on menus or display cards?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The sanitizer and glasswasher test strips appeared to be expired. Ensure the facility is equipped with valid test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Knives and utensils should not be stored in gaps between equipment. Operator was instructed to store items in a manner that prevents contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 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): High temperature mechanical dishwasher measured at 44 - 58C during several tests. 71C must be achieved for proper sanitization of dishware. 3 compartment sink, chlorine and chlorine test strips are available. *Instructed staff to perform manual dishware sanitization in the 3 compartment sink using a chemical sanitizer. Other short-term suggestions given for staff to meet clean dishware usage demands. *Must repair the mechanical dishwasher as soon as possible. Inadequately sanitized food contact surfaces (e.g. dishware) can lead to foodborne illness in the consumer. *Implement regular checks by staff on sanitizer concentration and dishwasher temperature.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Monitor the ppm of chlorine for glass washer/dishwashers. Need chlorine test papers.
- 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): Dishwasher outside requires sanitizer. Dishwasher behind bar requires 100 ppm of chlorine.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bar glass washer and platter dishwasher (banquet) did not have the required ppm of sanitizer.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Ensure that all the designated hand sinks, have a designated soap and paper towel dispenser. No paper towel dispenser or soap dispenser at bar hand sink. Require a hand soap dispenser for the sink in pizza making area.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions