Moxie's Grill Bar
1730 Cooper Rd Kelowna BC V1W 3X6 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially hazardous food (PHF) stored inside the 3 flip top line refrigerators were measured at temperatures between 12.2 to 21.5 deg.C at the time of inspection. Based on the extent of temperature abuse observed and the inability to accurately determine the exposure time at these temperatures, PHF items from these 3 line coolers were discarded by staff. As discussed, please ensure that the 3 referenced flip top line refrigerators are not reloaded until it is confirmed that 4deg.C or less can be maintained. Also as requested, please follow-up this afternoon via email to confirm what corrective actions were taken to restore proper temperature control within these units. Please also review procedures for loading these refrigerators with staff in order to ensure that refrigerator doors are not being left open for prolonged periods. Please also review PHF/refrigeration temperature monitoring with staff to ensure that temperature control issues are identified promptly and appropriate corrective actions taken. Also as discussed, please complete additional temperature control assessment of PHF stored within the center flip top line refrigerator where a warmer ambient temperature was noted in proximity to this refrigerator resulting from direct heat off the heat lamp positioned overtop of this unit, as well as, heat from the adjacent grill. Please also replace the missing handle on the top of this centre unit to ensure that the flip top cover can be easily opened/closed.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed two ice well drain lines installed at the new bar set-up with a direct connection to waste/drain plumbing and accordingly, missing the standard "air gap" cross connection control to prevent waste water from backing up into drinking ice. The transparent drain line tubing as installed also caused the accumulation of wastewater within the drain line tubing immediately below the ice well; it is also noted that other drain lines (drain lines from dispensing guns and drip trays from glass rinsers) were all tied into the same drain plumbing immediately below the ice well. Please provide an industry standard air gap on all drinking ice storage wells in order to prevent possible contamination with wastewater that may occur with the current set-up.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Please resolve access issues that are a result of how the new bar hand washing sink was installed (bar top overhang extends too far over the top side and back side of the hand sink compromising ease of access/use). Hand washing sinks must remain accessible/functional at all times.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed temperatures of PHF inside prep table refrigerators as high as 10.5deg.C.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solutions on the line were measured at <200ppm.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): PHF within two prep table refrigerator inserts were measured at 9deg.C (one within the unit between the grills and another at the end of the unit beside the handsink. Requested operator to remove these items.
- F2.1 Does the facility have proper monitoring supplies?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solutions along the main grill line were measured with inadequate sanitizer concentrations.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cleaning has been neglected in some areas of the kitchen, including along walls, floors, underneath behind equipment, doors/handles, shelving (walk-in refrigerator and dry storage), dish pit. Some surfaces are showing wear and require resurfacing/replacement, including: shelving within the walk-in refrigerator, dry storage room shelving, walls within the walk-in refrigerator, etc. Broken light in the dry storage room requires repair to ensure adequate lighting for sanitation.
- F2.7 Are there handwashing stations available and properly supplied?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The final cook temperature for a whole muscle beef roast was noted at 105deg.F within the Moxies corporate food safety plan. Further, a minimum holding time at 105deg.F. was not specified within this plan and it is therefore not clear whether this temperature follows a known standard for advanced prepared whole muscle roast beef. In addition, a specified reheating temperature could also not be identified in food safety plan (ie. cook temperature at the time of order),
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Gaps were observed on the back delivery door.
- F3.4L - The premises must be protected against entry of pests.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Operator has provided retractable covers on all prep table inserts and within the next 2-weeks, will also be modifying insert depths to below 1inch of the table top surface. Warm spots (9-10 deg.C) still noted as follows - inserts within upper sections of refrigerated drawers below grill line and prep table insert/drawers at the salad/pizza prep area. Requested follow-up on corrective actions necessary to address these warm spots by July 22, 2015.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions