Missionwood Retirement Resort
1075 Barnes Ave Kelowna BC V1W 5A8 · Restaurant - Food Service
5 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The fridge near the ice machine and dishwashing area was measured at approximately 10°C. Operator relocated the potentially hazardous food to a working refrigerator. Operator instructed to have someone look at the fridge and ensure it is properly maintaining temperature
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: The meat slicer handle was broken and wrapped in duct tape. Ensure this is properly repaired or replaced so the handle is cleanable and durable. F2.5B: There was a build up of debris under the ice machine and nearby undercounter cooler. Please ensure this equipment is moved and cleaned under.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Ensure facility has test strips for the sanitizer solution used in the facility. F2.1B: Ensure each fridge is equipped with thermometers inside for temperature monitoring.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: The rear kitchen door to the garbage area and back loading dock was left being left open. Operator was instructed to keep this closed to prevent pest entry. F2.2C: There is a significant amount of flies in the facility. Fly traps had been set up. Operator should kept points of entry closed to prevent pest access.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The mechanical dishwasher was not reaching 71°C at plate level for adequate sanitizing action. Operator instructed to manually sanitize dishes in dishwashing sink until machine could be serviced
- F2.3A Mechanical dishwasher/glasswasher 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): F2.5A: -The meat slicer handle was broken and wrapped in duct tape. Ensure this is properly repair or replaced so the handle is cleanable and durable. -A wire mesh fry oil skimmer was in a state of disrepair and discarded by operator. *CDI* F2.5B: Several freezers in the facility were noted to have a significant buildup of debris in them and needed to be cleaned. F2.5K: -Ice cream scoops were noted to be stored in stagnant cloudy water when not in use. Scoops should be kept in recirculating water or cleaned after each use. Operator removed the scoops to be cleaned *CDI* -The ice scoop was being left in the ice between uses. Operator was instructed to store this scoop in a clean container outside the machine so it does not contact ice during storage. *CDI*
- 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.
- F2.5B 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure temperature monitoring records are maintained in the facility.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The meat slicer had a buildup of food on it and did not appear to be in use. Ensure the slicer is cleaned properly after each use.
- 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): F2.5B: Drawers with food holding utensils had a buildup of debris in them and needed to be cleaned. F2.5G: Trays of raw meat were being stored above cooked food in the cooler. *CDI*
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The lighting in the dry food storage area needs to be equipped with shatterproof bulbs or covers.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A sanitation plan was unavailable. The operator was provided a guide for completing this.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially hazardous food was measured in the fridge nearest to the dishwasher and swinging doors at approximately 10°C. Food was relocated to another cooler and operator was instructed to monitor the fridge to ensure it could maintain temperature before using it again.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat sanitizer test strips were expired.
- 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): Quat sanitizer solution was weak when measured. Operator remade the solutions during the inspection.
- 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): F2.5B: The drawers for kitchen utensil storage had a buildup of debris and needed to be cleaned. F2.5C: Ensure wiping cloths are kept in sanitizer between use or are single use. F2.5K: Scoops should have a handle and be stored properly to prevent contamination of food in bins.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The FSP needed to have more detail regarding the menu items preparation and their critical control points
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The WSP needed to list what chemicals are used for cleaning, their appropriate concentrations, and how often kitchen equipment is cleaned.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Dairy products in milk & beverage cooler at 8C - immediately moved to the walk in cooler. Dairy products and sauces in breakfast & salad bar cooler at 12C - voluntarily discarded. *Coolers are to be serviced. Do not store any potentially hazardous foods (PHFs) such as dairy in these 2 coolers until they can maintain 4C or below.* Temperature abuse of PHFs can lead to foodborne illness.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer concentration in buckets at 0 - 100 ppm. Quats monitoring logs not maintained. Currently Quats from dispenser are being diluted with water when placed in buckets. Quats in buckets were replaced undiluted as dispenser produced 200 ppm. Operator may service the dispenser to ensure Quats is maintained and dispensed at 200 ppm. *Do not dilute Quats from dispenser. Quats concentration are to be regularly checked with test strip and recorded.*
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): All cooler temperature logs not maintained. Please remind staff the importance of record keeping and the critical limits of food storage for foods that require temperature control.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Please send FoodSafe or equivalent certificate to the Health Officer. Keep certificate copies on site. Recommendation to have more staff certified for FoodSafe.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?