Mid-Town Station Kitchen & Drink
200-1615 Dickson Ave Kelowna BC V1Y 7W6 · Restaurant - Food Service
3 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bucket placed in the food prep area near the hand sink was measured at <200ppm. Please increase the frequency of replacing the sanitizer solution or develop an adequate system in place to ensure quats sanitizer concentration is maintained at 200 ppm.
- 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): It was noted earlier to repair/resurfacing of the downstairs dishwashing/prep kitchen floor that was observed worn/missing sections of the epoxy floor finish, impacting the cleanability of the floor. Operator stated they want to watch the drainage this winter and would complete resurfacing of floor early spring. Follow-up by: March 30, 2026.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Significant biofilm formed on the inside of the ice machine. Biofilm can promote the growth of bacteria that can contaminate the consumed ice. Turn off the ice machine and discontinue its use until it has been emptied, deep cleaned, and sanitized. Ensure routine cleaning and sanitizing of the ice machine to prevent build up of biofilm. Wiping cloths observed stored on cutting boards. The build up of food debris and moisture can allow the growth of pathogens which can cross-contaminate the food contact surfaces. CDI- Ensure wiping cloths are stored in an adequate sanitizing solution.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Fries stored on trays in the walk-in cooler were left uncovered. Uncovered products in the cooler can become contaminated by dust and debris blown around by recirculation fans. Observed scoops improperly stored within containers of dry goods, scoops must be stored in a manner that prevents contamination. products can become contaminated by hands if food handlers have to dig into the product to retrieve scoops.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator was unable to locate test strips for sanitizers during the inspection. Recent temperature logs also unavailable at time of inspection.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed frozen product thawing on the counter at room temperature. Product was still frozen, operator moved it to the cooler immediately to thaw under refrigeration. Through discussion the operator displayed a good understanding of proper thawing requirements.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed an accumulation of food particles, debris and grease around the footings of shelves and equipment on the cooking line. Cleaning must be conducted often enough to prevent the accumulation of food residue, particles, and debris. Observed accumulation of dust and debris on the recirculation fans in the walk-in cooler. Dust and debris on recirculation fans can be blown around and contaminate foods stored within the refrigeration unit.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Lights on the cooking line are not equipped with shatterproof coverings. No sanitizer buckets were available for staff in the downstairs kitchen prep area at time of inspection.
- F1.7 Are foods protected from contamination?