Oak + Cru Social Kitchen
1310 Water St Kelowna BC V1Y 9P3 · Restaurant - Food Service
7 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): New iodine sanitizer test strips to be acquired for bar glasswasher.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- Are proper shellfish harvest tag management procedures followed?
- Observation(s): Shellfish tags are being kept for 2 weeks according to staff. Operator is to ensure staff are trained for adequate shellfish handling and recording keeping. See BCCDC guide here for serving and handling shellfish: http://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Fish/GuideForRestaurantsServingRawOystersAndBivalveShellfish.pdf
- FRS1.2B - Shellfish harvest tags must be available onsite for a minimum of 90 days.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips and kit were not available for iodine glasswasher at the front bar. Send photo to inspector to verify test strips were obtained.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- Are proper shellfish harvest tag management procedures followed?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Few trays of eggs were stored at room temperature. Please only store amounts that can be consumed/served/used up within 2 hours at room temperature each time.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please acquire iodine sanitizer (for glasswasher) test strip and Quatz sanitizer test strip.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Fresh sanitizer recently poured was less than 50 ppm QUAT when typically at least 200 ppm is required. Chemical feeder line drains back into bottle when typically check valve in place.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): The use of "cooling / ice wands / paddles" is recommended especially for large containers over 3 inches in depth which can be put directly in the cooler. Currently using ice water baths for 16 litre plastic containers but the cooling process should be monitored periodically every 2 hours using cooling log to see what method is acceptable.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.4 Are proper freezing and thawing procedures followed?
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel at front line handwashing sink
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Electric meat slicer had food particles in hard to see places.
- F3.2 - Is the contact information the same?
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan should be updated to include recommendation outlined in the Guidelines for restaurant sous vide cooking safety in British Columbia. Web link to information sent with e-mail of this report
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Iodine type sanitizer in mechanical glass washer should have a slight tinge of amber color
- F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.2 - Is the contact information the same?
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?