Meal Prep For You
101-2237 Leckie Rd Kelowna BC V1X 7H8 · Restaurant - Food Service
3 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): The time and the food temperatures are not monitored and recorded to verify that the cooling cooked food is done quickly in a safe manner. The template for the food cooling record is available at: <http://foodsafe.ca/docs/Food_Cooling_Chart.pdf>. Please start monitoring and recording the time and the food temperatures when cooling cooked food at least once a week and forward a copy of the completed records to the health officer by Feb. 5, 2019.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The food handlers are washings hand frequently however, one of them has a ring on her hand and handles food and food equipment. Before engaging in food handling activities, food handlers should remove jewelry and other objects that could fall into food or otherwise contaminate food. Jewelry may include watches, rings, earrings, medical information jewelry worn on the arms and any other types of jewelry that are not covered. The health officer reviewed the hand washing and the personal hygiene requirements with the operators during this inspection. Take corrective actions to ensure that the staff remove any rings on the hands for adequate hand washing and safe food handling.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): The back door is kept open for ventilation and the staff said that the door is usually remained open during the operation for the ventilation. If windows or doors are kept open for ventilation or other purposes, the exterior openings must be protected against the entry of pests by: i) screens (a screen size of 16 mesh to 25 mm (1 in.) is generally recommended); or ii) properly designed and installed air curtains to prevent the entry of flying insects and birds. Take corrective actions (e.g. install the screens) and contact the health officer by Feb. 28, 2019.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The operator said that the food contact surfaces that are manually cleaned are sanitized with the chemical sanitizer, however, without washing with the soapy water and rinsing with clean water prior to the sanitizing. The health officer reviewed the cleaning and the sanitizing requirements for the food contact surface with the operators during this inspection.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some of the shelving units in the dry food storage room do not have at a minimum of 15 cm (6 in.) off the floor clearance. Take corrective actions and contact the health officer by Feb. 28, 2019.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.3 Are proper cooling and reheating procedures followed?