Mykono's
329 Main St Penticton BC V2A 5C4 · Restaurant - Food Service
14 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Overall yes, however the white fridge in the back area of kitchen is missing a thermometer. - Ensure to place thermometer in this unit and monitor on a regular basis.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): -Dough mixer has caked on flour on outside of unit and ground area. -Ensure to clean this unit and all equipment on a regular basis.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): this is an older building and the back storage area/prep area is small without a hand sink. any future renovations or ownership changes will require hand sink to be installed in this area.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): walk in cooler and pizza prep table cooler were both at 6C and 8C. this needs to be serviced immediately.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): ensure mixer area is cleaned more frequently. flour dust and debris is settled around the mixer area
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Dimitri's foodsafe is expired. If unable to locate the new certificate, foodsafe will need to be taken again.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Chicken Breasts were being left out to thaw according to worker for ~30 minutes. This may lead to uneven thawing and is not permissible.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Chemical containers stored above food in dry storage; chemicals should be stored away from food. Open bags of dry goods must be transferred into food grade container with proper fitting lid.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.5 - Is all food on the premises fit for human consumption?
- Observation(s): Check Best Before dates on a regular basis.
- 15.5 - Is all food on the premises fit for human consumption?
- Monitoring
1 infraction
- 13.1 - Are dishes, utensils and equipment in good condition?
- Observation(s): dishwasher did not have any sanitizer as level was low.
- 13.1 - Are dishes, utensils and equipment in good condition?
- Monitoring
0 infractions