Nushana - Temp food facility
1223 Water St Kelowna BC V1Y 9V1 · Temporary - Food Service
2 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Repeat Infraction: Meat in one hot chafing dish was observed between 30C-40C. Other hot chafing dish was found to be 55C. It is your responsibility to ensure food has been reheated to above 74C prior to hot holding at 60C. If you can not do this then you can not hot hold food. This was an issue during last years inspection and no resolution was done to prevent this. At this time, food was considered to not be hazardous as it was transported from a food premises cold and then served within 2 hours. Juice was measured at 0C and had ice inside of it Fruit with a spoon was left at room temperature - operator told to keep this as display as use cold fruit for topping Rice pudding product was let at room temperature - operator was instructed to surround food with ice Cut lettuce was kept at room temperature - operator was told to keep smaller volume of lettuce in a container and to surround that container with ice Operator must follow up with approving EHO
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Operator stated they were sharing handsink with another vendor and did not have their own handsink. While this is acceptable for now as a temporary solution, for future events this is not acceptable as you must have your own access to your own handwashing station. Note that previous year operator did not have their own handwashing station
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Corrected at time of inspection - Operator had a permit for specific foods but was unclear why they had foods added to their service that were not included as acceptable on the permit. Health Risk assessment done onsite to allow for these foods to be sold at this time, this is a one time allowance and will not be provided for in the future. Any future unapproved offering of food that has not been approved or food that is stored in an unapproved manner will be discarded immediately.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - hot foods in chafing dishes measured to be 30C, no lid covering. operator instructed to keep covered and reheat to 74C, or discard after 2 hours - fruit tea with freshly pureed fruit was help at room temperature. this needs to be kept on ice, or discarded after 2 hours
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - please ensure for future set up to have quat or chlorine bleach sanitizer to clean surfaces as needed
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - please ensure for future set up to have temporary handwashing set up consisting of water, soap, paper towel, and hand sanitizer present
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?