Mission Villas
4433 Gordon Dr Kelowna BC V1W 1S9 · Restaurant - Food Service
9 inspections
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan unavailable at time of inspection
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan unavailable at time of inspection
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure facility has valid quat test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C: Ensure wiping cloths are stored in sanitizer between uses or are single use and discarded after use F2.5G: Ensure food is stored off the floor in the cooler.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Ensure the handwashing sink is equipped with soap and the area under the paper towel is kept clear
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan needed more detail
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Written sanitation procedures need more detail for how some equipment was cleaned and what cleaning chemicals are used in the facility.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Coffee bar cooler with coffee creamers found at 10C. Operator was requested to add this cooler to the temperature monitoring logs for temperature checks. Monitoring cooler temperatures at regular intervals can alert the operator if perishable foods are left at above 4C and for how long, to apply the appropriate corrective action to prevent foodborne illness.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.7 Are foods protected from contamination?
- Observation(s): Walk in cooler bottom shelf observed with packaged RTE meat stored between packaged raw meats. Operator was requested to move RTE foods above raw foods to prevent cross contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Reviewed method of recording temperatures. Various sauces stored on upper shelve in kitchen at room temperature.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.1 Does the facility have proper monitoring supplies?
- 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 knife storage container and used apron stored on the food counter.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The wall area around the electrical box and a portion of the wall in the dishwasher room are damaged, and require resurfacing.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Floor area under and around the deep fryer has food spillage. The various oil containers and the cookie sheets below the prep counter has food spillage.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
5 infractions
- 12 - Is the contact information the same?
- Observation(s): Updates needed.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Detailed cleaning needed around knife storage rack. Feb 25 Ceiling above microwave- 3 ceiling tiles require cleaning, Feb 25. If the tiles are not cleanable the 3 ceiling tiles and and the damaged grate covering to be replaced by April 20, 2016 Baseboard by 2 compartment pot sink requires repair by April 20. 2016
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Require a detailed HACCP for 3 menu items, one no cook, one cook and serve, and the other item made in advance, cooled and reheated.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Did not see a plan at time of inspection.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): No information at the site. Staff unaware of requirements.
- 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- 19.3 - All other foods must meet the restriction of 5% trans fat or less of total fat content.
- 12 - Is the contact information the same?
- Monitoring
0 infractions