Moolix Ice Cream
239 Bernard Ave Kelowna BC V1Y 1J6 · Restaurant - Food Service
4 inspections
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Handles and other surfaces were observed to be sticky. Staff must routinely clean and sanitize food contact surfaces and non-food contact surfaces. Staff must also hand wash frequently to prevent build up on handles. 2. Clean up spills and build up inside the walk in freezer. Observed spilled frozen ice cream on the floor of the walk in freezer. 3. Operator to revise sampling procedures to prevent disposable spoons from being contaminated. Ice cream is dripping onto the single use disposable spoons and is being served to customers. It was recommended to the operator to move and store the sampling spoons and waffle cone samples onto the protected shelf above the ice cream freezers that customers can not reach. 4. OUTSTANDING: Buckets of uncovered ice cream were observed in the walk in freezer. Keep all ice cream covered with lids.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): A new soft serve ice cream machine was in use at the time of inspection. Staff was unable to provide the supplier for the ice cream mix. Operator must submit the details to the health inspector.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator must update the food safety plan to include soft serve and other desserts. Submit the revised plan for review.
- 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): Update the sanitation plan to include the soft serve machine, products used to clean and sanitize and the frequency. Refer to manufacturer's instruction for cleaning and sanitization the internal components of the machine.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Hanging thermometer inside the reach-in cooler had build up on condensation inside the thermometer. Replace or repair the thermometer with a working thermometer.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Buckets of uncovered ice cream were observed in the walk in freezer. Keep all ice cream covered with lids.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Sliced pieces of cakes in front beverage cooler and sweets in hot holder. Operator to confirm who the supplier is and/or if they process these items themselves. If they do, where are they processed.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator to confirm their supplier for the sweets found in the hot holder and sliced pieces of cakes. Food safety plan must include all foods served on site. Include list of suppliers when revising the food safety plan.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?