Montana's Cookhouse
400-400 Banks Rd Kelowna BC V1X 7Y1 · Restaurant - Food Service
6 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed two cooked breaded chicken breasts in the hot holding unit to have internal temperatures between 51°C and 55°C. All other items in the hot holding unit were at 60°C or above. Please ensure all hot-held potentially hazardous foods are kept at 60°C or higher, and that the hot holding unit is capable of consistently holding foods at this temperature.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed that the hot water at the handwashing sink in the dish area does not work when the dishwasher is running. This is problematic during busy shifts when the dishwasher is running continuously. Operator is to contact a plumber to ensure hot water is available at the sink at all times.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ventilation hood has not been professionally serviced recently as is overdue. Operator has stated that a technician will come in for servicing soon.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Shatterproof cover for lighting in the walk-in fridge was cracked. Observed compressor fan covers for walk-in fridge / freezer to be accumulating dust and dirt buildup. Dust and dirt are physical hazards that can contaminate food, potentially causing adverse health effects in members of the public when that food is consumed. The compressor fans are circulating air flow in the fridge / freezer and may blow the dust and dirt onto food products. The cracked light cover also presents a physical hazard as the integrity of the shatterproof protection is now compromised. The cover may no longer protect food from broken glass or further pieces of the cracking cover. Operator stated he will have the fans cleaned as part of routine cleaning and the light cover replaced. To follow up with operator about cleaned fan covers light cover replacement by August 17th.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): *The cutting boards (food contact surfaces) are cleaned and sanitized at the end of the day. Please increase the frequency to at least every 4 hours and after any contamination. Please add this info to your Sanitation Plan.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): *The blade for the deli slicer in the food preparation area is damaged and has chips. The deli slicer has accumulated debris. The deli slicer must not be used until the blade is repaired/replaced and it is cleaned and sanitized as per the manufacturer's instruction. *Some cutting boards in the food preparation area are damaged (e.g. deep cuts) and have hard-to-remove stains. Replacement is recommended.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): *The bar hand sink is missing liquid soap and paper towel.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): *The written sanitation procedures are not available on site for staff to review. More info is available at: <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions