Naked Cafe
571 Lawrence Ave Kelowna BC V1Y 6L8 · 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): Rice was discarded as it was being held between 40F - 140F at time of inspection for greater than two hours by operator voluntarily. Operator stated equipment to repair unit is on order. Operator agreed to discard rice every two hours if rice can not be held above 140F. Do not use left overs.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUATs or chlorine sanitizer strips on site.
- 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): Dishwasher was drawing from an empty sanitizer reservoir. Reservoir was replaced. No sanitizer detected. Operator will be manually adding bleach each run for the time being. Bleach available on site. QUATs noted at 200 ppm.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Visibly dirty wiping cloths observed on cutting boards. Corrected during inspection. Food and other debris seen along the underside of the front prep tables as long as along the wall in the dish washer area. Old food and food equipment (plate) seen along the dish washing wall.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Door of staff bathroom was open at the time of inspection. Door opens close to food storage areas. This was corrected during inspection.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): No FOODSAFE verification at the time of inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Weather stripping on the back door exit of the kitchen leading to the outside is worn. Light covers on ceiling lights are missing in the food prep area.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4L - The premises must be protected against entry of pests.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitizer has been changed to a QUATs. Ensure sanitation plan is updated to reflect this change.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): A total of three thermometers are required for all the coolers. The prep cooler is ~10 Celsius. The lid was being propped open constantly with a ladle. The ladle was removed at the time of inspection. Informed operator to keep lid closed and to monitor the cooler to see if it is able to maintain 4 degrees Celsius.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Took the dishwasher three attempts to get up to 163 °F at the plate surface. The dishwasher should be able to reach 160 °F at the plate surface on the first run. The outer rinse gauge is broken. Informed operator to purchase a thermometer to monitor dishwasher and to adjust so it reaches the appropriate temperature on the first run.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The front of the house shelving is exposed wood, porous and hard to clean. Please change these surfaces to be non-porous and easy to clean.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?