O'Flannigan's Pub
319 Queensway St Kelowna BC V1Y 8E6 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - quat sanitizer dispenser was at 100ppm after numerous attempts to run lines. cold water is being used which may be the culprit for low sanitizer concentration
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low-temperature dishwasher was observed to be not in good working order. No detectable level of chlorine was measured on the plate surface at the end of a sanitizing cycle. Multiple air bubbles were noted inside of the sanitizer tube and the peristaltic pump was not able to create sufficient level of vacuum to dispense sanitizer to the inlet. Corrective Action: 1) Have the dishwasher serviced in a manner that minimum of 50 ppm of residual chlorine is present on the plate surface at the end of cycle. 2) In the meantime the dishwasher is being serviced, utilize a secondary kitchen next door.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 0 ppm chlorine in final rinse when at least 50 ppm required
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Knives stored in between tables and equipment when an easily cleanable knife rack should be used or other sanitary manner
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): QUAT sanitizer concentration in spray bottles at 100 ppm, automatic sanitizer dispenser at 150 ppm when at least 200 ppm QUAT required.
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 12 - Is the contact information the same?
- Observation(s): Contact information updated by EHO at the time of inspection.
- 12.1 - Updated contact information must be provided to the health officer.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions