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Milk Shed Coffeehouse

101-4629 Lakeshore Rd Kelowna BC V1W 1X3 · Restaurant - Food Service

3 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F.21A: Staff could not provide test strips during inspection. Ensure facility is equipped with test strips for sanitizer solution.
      • 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): The quat sanitizer solution was too strong when tested. Staff indicated that they did not know the proper dilution ratio for mixing a sanitizer solution. Staff were instructed how to mix a sanitizer solution at the appropriate concentration.
      • 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): The ice machine in the facility had a slight build up and needed to be cleaned
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The front display fridge was measured at approximately 17°C and the rear milk fridge was measured at approximately 12°C. The temperature logs of the fridges were reviewed and the operator indicated that the high risk food had been inside them for greater than 2 hours. The high risk food was discarded by the operator. The operator was instructed to monitor these fridges and make sure high risk food is not kept inside until the fridges can maintain temperatures at or below 4°C consistently.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing sink in the rear of the facility did not have paper towel. The operator was instructed to ensure this sink was equipped with paper towel.
  3. Monitoring

    0 infractions