Marmalade Cat Cafe
103-2903 Pandosy St Kelowna BC V1Y 1W1 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - refrigerator across from dishwasher measured at 11-13C at time of inspection. refrigerator did not have cold air flow noticeable. employee mentioned a new refrigerator is planned to arrive by the end of the month. EHO will conduct reinspection when new fridge installed. - all food items moved to working refrigerator at time of inspection - please ensure temperature logs are recorded maintained at least 2x per day
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - sanitizer at front of house measured at 50ppm at time of inspection. please ensure sanitizer is at a minimum of 200ppm - recommend daily to empty sanitizer in bottles and replace with fresh solution at start of each day, or as often as needed
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - a number of fruits were stored in a box on the ground while waiting for space in refrigerator - please find an alternate area to store these products off the ground, or place a shelving unit or container underneath to keep food products off the ground to avoid cross contamination
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - dish cloths used to place clean dishes on at time of inspection were splattered with dried food product, and had debris visible. employees indicated cloths are replaced every few days are are run through a washing machine with bleach - please ensure cloths are changed on a daily basis to prevent clean dishes becoming contaminated
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Some food items stored on floor in a dry storage area.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Rubber floor mat was being washed in a handwashing sink.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Hard to reach areas in the dry storage requires cleaning.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Staffs were not able to show a proof of FOODSAFE certification.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?