O-Machi Taiwanese Appetizer Bento House
101-1014 Glenmore Dr Kelowna BC V1Y 4P2 · Restaurant - Food Service
3 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please complete additional cleaning in hard to reach areas, including underneath and behind some equipment, corners, along walls.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Cutting board observed stored on floor for air drying following cleaning. Raw meat stored too close or above ready to eat (RTE) items inside refrigeration units. Please discontinue storage of cutting boards/food equipment on the floor and ensure that raw animal proteins are stored below & adequately separated from RTE ingredients/food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please re-start daily temperature monitoring records and ensure that thermometers are provided inside all refrigeration units and freezers. Please also ensure properly labelled sanitizer solutions and ensure that sanitizers are premixed and available at all times during operation.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed a build up of grease/organics underneath equipment, floors/corners, some walls (ie. beside the grill/fryer), some baking/food storage containers, some kitchen equipment (particularly the floor and shelving inside the walk-in refrigerator). As discussed, please thoroughly clean the entire kitchen to ensure that surfaces are free of grease and organic buildup. Please also implement routine cleaning practices to ensure that minimum sanitation standards are met. Please also store food containers and off of the floor to enable ease of cleaning. Please defrost/clean the upright freezer that was observed with a large build-up of ice within the unit.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed kitchen hand sink blocked by boxes of produce at the time of inspection Please ensure that the main kitchen hand washing sink remains free of clutter/not blocked and available for use at all times during operation.
- F1.7 Are foods protected from contamination?
- Monitoring
7 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Please ensure better separation between raw animal proteins and ready to eat foods inside the walk in refrigerator and prep table refrigerator to prevent cross contamination (ie. raw animal proteins must be stored below and adequately separated from ready to eat food).
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Some refrigeration units (ie. walk in refrigerator) were missing thermometers inside the unit and daily temperature monitoring records were not available/not in use. Test strips were not available/not in use for verifying the concentration of hard surface sanitizer solutions. Please ensure that thermometers are provided inside all refrigeration units, re-start daily temperature monitoring records and utilize test strips daily/at time of refill for confirming the concentration of hard surface sanitizer solutions.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A pre-mixed sanitizer solution was not in use at the time of inspection for routine sanitizing of food contact surfaces. Please ensure that a pre-mixed, "no rinse" required sanitizer is available and in use at all times during operation.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed a build up of grease/organics underneath equipment, floors/corners, some walls (ie. beside the grill/fryer), some baking/food storage containers, some kitchen equipment (particularly the floor and shelving inside the walk-in refrigerator). As discussed, please thoroughly clean the entire kitchen to ensure that surfaces are free of grease and organic buildup. Please also implement routine cleaning practices to ensure that minimum sanitation standards are met. Please also store food containers off of the floor to enable ease of cleaning.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Kitchen hand washing sink located within the counter beside the prep table refrigerator was cluttered and not provided with liquid soap/paper towel. As discussed, please keep this hand washing sink free of clutter and provided with liquid soap and paper towel dispensers.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please ensure that a copy of the O-Machi Taiwanese Appetizer Bento House food safety plan is available for review at the time of inspection. Please ensure that details on cooking/cooling of advance prepared food are detailed in this plan, as well as, details on cooking, cooling and time tracking of tapioca pearls stored at ambient temperatures. Please identify storage times for PHF observed in storage within the walk-in cooler observed without date labels, such as, hard boiled and marinated eggs, pork mixture, etc. Please date label foods in storage within refrigeration units to ensure that they are used up within suggested storage times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please ensure that a copy of the O-Machi Taiwanese Appetizer Bento House sanitation plan is available for review at the time of inspection. Please include instructions and frequency of cleaning for kitchen surfaces and equipment and, identify your selected hard surface sanitizer and expected "no rinse" required concentration.
- F1.7 Are foods protected from contamination?