Manila's Finest - Events
23 - 590 Highway 33 West Kelowna BC V1X 6A8 · Food - Special Event
6 inspections
- Demand Inspection
0 infractions
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Tray of sausages was double stacked without separation and on top of the inserts in the prep cooler.- Operator moved sausages to the bottom of the prep cooler.- Ensure food items are covered to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Approximately 3-5 kg of raw cut meat was stored without temperature control. The internal temperature of meat measured 17.3C.- Meat was discarded. Store high risk food items at or below 4C or above 60C.2. Milk tea in the dispenser was measured at 28.1C. Tea was discarded during inspection.- Store food items at or below 4C under refrigeration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink was not easily accessible. Multiple utensils were placed in the sink basin.- Operator removed utensils from basin during inspection.- Keep handwashing station accessible for use at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of high-risk foods held in the hot holding were measured at:Steamed Rice - 47.1 degrees CChicken - 51.8 degrees CFood items were reheated.**Ensure that all high-risk foods held in the hot holding are maintained at 60 degrees C at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were not available for verifying the concentration of chlorine sanitizer.Provide chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel dispenser.Provide handwashing supplies in suitable dispensers.
- 20. Is the facility maintained in a clean and sanitary condition?
- The canopy filters had a build-up of grease and debris.Clean canopy filters.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
10 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Cases of beverage were stored on the ground.Store foods including beverages at least 6 inches off the ground.2) Personal items were stored on boxes of food items.Separate personal items from food handling or storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Two flats of shell eggs were stored without temperature control. The internal temperature of eggs measured 21.6C.Eggs were discarded. Store shell eggs at 7C or less under refrigeration.2) Partially cooked chicken on the stove measured between 33.8 to 43.5C. The stove was turned off due to loss of power previously.The stove was turned back on to continue with the cooking process.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Minced garlic in a line cooler measured 8C.Store perishable foods at 4C or less under refrigeration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were not available for verifying the concentration of chlorine sanitizer.Provide chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel dispenser.Provide handwashing supplies in suitable dispensers.
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water at the dishwashing sinks had a maximum temperature of 32.6C. The food mobile unit lost power previously and recently had power restored.Cease all food handling activities until hot water is restored to minimum 45C.
- 15. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Flies were present in the mobile food unit. The back of the mobile unit was opened to access the extension at the back. The door to access the mobile unit was also opened.Close all possible pest entry points or install screens that can be closed in openings including the service window.
- 20. Is the facility maintained in a clean and sanitary condition?
- The canopy filters had a build-up of grease and debris.Clean canopy filters.
- 22. Is the temporary food establishment properly constructed, configured and maintained?
- 1) The extension behind the food mobile unit was not set up until after the start of the event. Grills were placed under the tent and hot holding units were not connected to power.Ensure that your food booth is completely and properly set-up, and ready for operations at least an hour before the start of the event.Advised the operator that the grills cannot be set up under the tent due to fire safety.2) There was no physical barrier between the grills and the public area.Physically separate the public from cooking equipment such as BBQs, grills, deep fryers and boiling pots.3) Foam floor tiles were being used in the food mobile unit. Floor tiles were unclean.Remove foam floor tiles. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
- 23. Has appropriate notification been given for the special event?
- Alberta Health Services was not notified about the extension with food handling that was beyond the scope of the food mobile unit. The vendor notification that was submitted for this out of province mobile food unit was not completed accurately. Submit a vendor notification with the layout of the mobile extension for the next special event in Alberta and provide information that is complete and accurate. Handwashing facilities are required in the extension with food handling.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were not available for verifying the concentration of chlorine sanitizer.Provide chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel dispenser.Provide handwashing supplies in suitable dispensers.
- 15. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Flies were present in the mobile food unit. The back of the mobile unit was opened to access the extension at the back. The door to access the mobile unit was also opened.Close all possible pest entry points or install screens that can be closed in openings including the service window.
- 20. Is the facility maintained in a clean and sanitary condition?
- The canopy filters had a build-up of grease and debris.Clean canopy filters.
- 22. Is the temporary food establishment properly constructed, configured and maintained?
- 1) The extension behind the food mobile unit was not set up until after the start of the event. Grills were placed under the tent and hot holding units were not connected to power.Ensure that your food booth is completely and properly set-up, and ready for operations at least an hour before the start of the event.Advised the operator that the grills cannot be set up under the tent due to fire safety.2) There was no physical barrier between the grills and the public area.Physically separate the public from cooking equipment such as BBQs, grills, deep fryers and boiling pots.3) Foam floor tiles were being used in the food mobile unit. Floor tiles were unclean.Remove foam floor tiles. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility was using M-C10 RTU Sanitizer which appears to be a QUAT-based product. The solution, when tested by the inspector, did not have a detectable QUAT concentration in the solution.The operator was able to obtain some bleach sanitizer and made a 100-ppm concentration.REQUIREMENT: The operator must have a sanitizer which is maintained at the proper concentration (200 ppm QUAT or 100 ppm chlorine bleach). The operator should have a back-up bulk sanitizer readily available to replenish sanitizer concentrations when needed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat skewers on the grill were measured to be 45C at the surface temperature. There were no hot holding units available to store and hold cooked foods.Upon request, meat skewers were refired.REQUIREMENT: Ensure all hot-foods are held at or above 60C. Obtain a hot-holding steam table to assist with this task and additionally prevent overcooking the foods.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No sanitizer testing strips were available.REQUIREMENT: Obtain QUAT or Chlorine bleach sanitizer testing strips if either sanitizing solution is to be used.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel for drying hands was not in a proper dispenser/holder.REQUIREMENT: Obtain a holder/dispenser for paper towel so that the bulk supply is not prone to contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?