Manhattan Point Restaurant Prospera Place
1223 Water St Kelowna BC V1Y 9V1 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Partial cooking of poultry discussed. Never partially cook food for finishing later because you increase the risk of bacterial growth on the food. Bacteria are killed when foods reach a safe internal temperature. Partial cooking must be followed immediately cooking to 74 C / 165 F. There is an exception for sous vide style cooking at lower temperatures and holding times but Food Safety Plan needs to be updated prior along with proper controls for monitoring.
- F1.3 Are proper cooling and reheating procedures followed?
- F1.1 Are proper cooking procedures followed?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine in use for low temperature mechanical dishwashers and bar glass washer but no test strips on site to monitor concentrations of at least 50 ppm
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Chlorine 0 ppm in glass washer
- 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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