McCulloch Station Pub
2789 K. L. O. Rd Kelowna BC V1W 4A6 · Restaurant - Food Service
9 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The chlorine test strips for the glasswasher and dishwasher were expired. Ensure these are replaced.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): There are signs of pest activity in the rear cooler of the facility. Rodent droppings were observed in the rear cooler. Operator must ensure food is properly stored and protected to prevent pest access Gaps under several doors in the food establishment observed. A large gap under the rear sliding liquor store cooler door was observed and needs to be sealed to prevent pest entry. Operator must seal all exterior entrances to prevent pest entry into the building. Operator must contact a professional pest control company to address pest activity.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Several trays of meat were being thawed in stagnant water in the rear prep sink. Staff was instructed to ensure food is thawed using appropriate methods.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The chlorine test strips for the dishwasher and glasswasher were expired.
- 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): -F2.3A: The main chemical dishwasher was out of chlorine initially during inspection. The operator replaced this container during inspection but chlorine was not dispensing from the machine when primed. Operator stated they would contact a technician and were instructed to clean dishes in the three compartment sink until the machine was properly functioning. -F2.3D: The quat sanitizer from the dispenser was weak when tested. Ensure sanitizer is being dispensed at the appropriate concentration.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Raw meats were being thawed in stagnant water. Operator was instructed to thaw meat in cold running water or in the cooler.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5G: -The ice scoop in the front bar area needed to be stored in a way to prevent contamination. -The knives were being stored in gaps between equipment. Operator was instructed to discontinue storing utensils in these gaps. *CDI*
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The temperature logs were not maintained. Ensure daily temperature logs are maintained going forward.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Cheese and cooked ribs were being stored under raw meats in the walk in cooler. Staff were instructed to ensure all ready to eat food items are stored above and separately from raw proteins.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The facility did not have any test strips for their quat sanitizer solution. Several fridges did not have thermometers inside of them for temperature monitoring.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): The quat sanitizer solutions in the kitchen was weak when tested. Staff were instructed to test or refresh solutions every 2 hours or more often if heavily used.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5G: Ensure foods no foods stored on the floor of the cooler. F2.5J: Ensure all lights are equipped with shatterproof covers or shatterproof bulbs
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The front bar hand sink needed soap and paper towel at it. Ensure one sink is dedicated to handwashing at the front bar area and kept unobstructed.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The temperature logs were not maintained. Ensure daily temperature logs are maintained going forward.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Sandwich/salad upper cooler: raw meat stored beside ready-to-eat ingredients.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Please label the surface sanitizer sprays in the kitchen. 2) Do not store knives in the crevices between coolers. Corrected during inspection.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature monitoring logs not available and not maintained.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Email the Food Safe certificate to the Environmental Health Officer.
- F3.6A Operator must have valid FOODSAFE certificate 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.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please obtain chlorine test strips to verify the bar glass washer sanitizer concentration is maintained at 50-200 ppm.
- 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): Bar glass washer produced chlorine < 10 ppm. This concentration is inadequate to reduce harmful microbial growth on glassware. Operator was requested to wash all glassware in the kitchen dishwasher until chlorine can be adjusted to maintaining 50-200 ppm. Use test strips to verify.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Please submit certificate(s) to the Health Officer. Operator was informed of FoodSafe training requirements.
- F3.6A Operator must have valid FOODSAFE certificate 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Chicken wings being prepared at time of visit. Food not cooled properly, Temperatures above 20 C, after 2 hours.the methods of storing/holding items to be reviewed and monitored.
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Shelve in prep counter rusted and with food debris, requires replacement. Area between cutting board and upper refrigeration requires cleaning. Cutting boards need regular cleaning and maintenance.,
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Provide copies of FOODSAFE Certificates.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Reviewed with manager and chef. Keep at site for staff to review.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Update plan, include on a sanitation plan the areas where there are grease and food buildup. follow-up on cleaning schedule, monitor.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
9 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Chicken wings and ribs being prepared at time of visit. Food not cooled properly, Temperatures above 20 C, after 2 hours. and stored at room temperature. Ribs being packaged and stored in large deep containers.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- 3.3 - Accurate thermometer must be available to monitor process.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Chicken in preparation coolers above 4 °C. Perishables food, cooked chicken held at 12 °C, cooked beef at 11 °C . No daily temperature records available at the site,. Require daily logs/ and logs with corrective action. Items stored above 4° C . Methods of storing/holding items to be reviewed, to ensure that the food is kept at 4° C. Staff to monitor to ensure temperature of perishable food is kept at or below 4° C. Perishable food must be continually monitored to ensure that they are not stored above 4° C.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff eating during food preparation.
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 7 - Is the premises free from a pest infestation?
- Observation(s): Fly strip by rear door requires changing. The paved ground area by the rear entrance, and the door requires cleaning.
- 7.1 - The premises must be maintained free of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bar glass washer not at 50 ppm chlorine. Require 50 ppm. Recommend sanitizer be tested with test paper.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): All work surfaces and containers used through the day require cleaning and sanitizing to prevent cross-contamination.
- 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Surfaces with food particles, debri, grease. Additional cleaning required. Surfaces require sanitizing on a routine bases. Sporting equipment kept in kitchen, remove equipment and items not required for cooking or food preparation.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.5 - Equipment or materials not required for food related operations must be removed from the premises.
- 14.7 - Food premises operations must be separated from incompatible areas and activities.
- 14.10 - Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Require a detailed food handling procedure for 3 items. The preparation and serving of the chicken wings/ribs, the preparation/storage /handling for chicken and beef stored in sandwich plastic bags in the prep tables., the preparation/storage for cut vegetables.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Keep a sanitation procedure current and at the site. Preparation shelves and containers, equipment etc, have food spillage and require better detailed and routine cleaning. • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions