New York Fries
34-2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Chemical concentrate containers were observed being stored on an upper shelf above food (ie. above potatoes).
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): An adequate storage area for the mop/mop bucket was not provided in the current renovation - situating the mop bucket in front of the microwave or in food storage/preparation areas is not an accepted practice. A cap was not yet installed on the wall between the front and back kitchen areas (rough drywall edge & wood framing exposed).
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): An updated food safety plan is required that identifies current food safety procedures, including updated temperature standards for cooking/reheating of foods to 74deg.C (165deg.F), not 160deg.F.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The food staff handling the food and the food equipment was wearing a ring on his hand and a bracelet on his wrist and the operator corrected it during the inspection. Before engaging in food handling activities, food handlers should remove jewelry and other objects that could fall into food or otherwise contaminate food. Jewelry may include watches, rings, earrings, medical information jewelry worn on the arms and any other types of jewelry that are not covered. Medical information jewelry can be worn as a necklace inside clothing or as an ankle bracelet. Employees must advise the operator or immediate supervisor of their specific medical condition.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The concentration of the chemical sanitizing solution available in the warewashing sink is measured at 400 parts per million (ppm) QUAT. The manufacturer's label on the chemical container says the concentration should be at 200 ppm. The operator agreed to adjust the concentration prior to the use. Adjust the concentration as per the manufacturer's label and verify the concentration with the testing strip kit prior to the use.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
0 infractions