Ok Falls Bar & Grill
1045 Main St Okanagan Falls BC V0H 1R0 · Restaurant - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Door sweep must be put on the back door to the kitchen to prevent pest entry.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - Dishwasher in the kitchen was not producing adequate sanitizing solution at time of inspection. In the meantime, staff were instructed to wash dishes in the dishwasher and then soak in the sink with bleach in it. - Please soak 200ppm of bleach solution in the sink for 2 minutes after washing in the dishwasher to ensure adequate sanitizing until the technician can come on Wednesday.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - Please have the step at the entrance of the walk in cooler repainted or the wood replaced with a sealed and painted piece. All surfaces and floors in a kitchen must be smooth and non-absorbent. - Buckets of standing water from leaking pipes under the kitchen sink and the ice machine in the front must be removed and the pipes repaired. - Sanitizer bottles were unlabeled or had faded. This was corrected during inspection. - Utensils were stored in sanitizer solution between uses. This is not an approved practice, utensils must be regularly changed from the line and washed. This was corrected during inspection.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.2 Are proper pest control measures in place on the premises?
- 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 have the step at the entrance of the walk in cooler repainted. All surfaces and floors in a kitchen must be smooth and non-absorbent. Please let me know when this has been completed, otherwise, I will follow up in the fall during the next inspection to ensure it has been done. Sanitizer bottles were unlabeled or had faded. This was corrected during inspection.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions