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Marmalade Cat Cafe @ Okanagan College

1000 K. L. O. Rd Kelowna BC V1Y 4X8 · Restaurant - Food Service

4 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - please ensure temperatures records are being maintained for all refrigerators and freezers
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - sanitizer to be used for food contact surfaces was not available at time of inspection. please ensure a bottle of sanitizer is always prepared to clean countertops throughout
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Ice scoop stored inside of an ice machine - corrected during the inspection. 2) Lysol disinfectant wipes used on food contact surfaces. 3) Lysol spray bottle is used to contain food contact surface QUATS sanitizer, but no detectable level of QUATS was measured. Corrective Action: 1) Do not use lysol wipes or any type of disinfectants on food contact surfaces. 2) Operator may continue to use the lysol spray bottle, but relabel the bottle to "food contact sanitizer." 3) Actively use chemical test strips to ensure that QUATS sanitizer maintains 200-400 ppm at all times during operation.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chemical strip to test concentration of sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): None of staff members had valid FOODSAFE level 1 or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.