Mission Creek Alliance Church
2091 Springfield Rd Kelowna BC V1Y 7X1 · Community Kitchen - Food Processing
5 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine or accelerated hydrogen peroxide (Viper Broad Spectrum Cleaner & No Rinse Sanitizer) test strips were available on-site, which are necessary for ensuring that sanitizer concentrations are at safe and effective levels. Please obtain test strips for both sanitizers by April 7 and send a photo to EHO once obtained. No thermometer was available in the kitchen to monitor processes (e.g., cooking). Please obtain a probe thermometer by April 7 and send a photo to EHO once obtained.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rubber sweeper is damaged and has some areas that could allow for pest entry. Please set up a monitoring plan to determine if there is any activity.
- F2.2B The premises must be protected against entry of pests.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): EHO provided a template via email
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): EHO provided a template via email
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): *Temperature records are not properly maintained.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): *Unknown oil (possibly lubricant) is dripping to the mixer bowl. *A bottle of sanitizer is expired according to the label.
- 12 - Is the contact information the same?
- 4 - Are proper refrigeration, freezing and thawing procedures followed?