Oka Japanese Restaurant
108-1876 Cooper Rd Kelowna BC V1Y 9N6 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): There are currently cockroaches observed on the ventilation hood and in the microwave. Operator has stated that they are coming in from the old building's roof. Ensure that a pest control company and the owner of the building find a way to resolve the issue immediately as cockroaches breed extremely quickly. If the situation becomes too severe, a Closure Order may need to be issued.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Metal scoops found stored inside dry goods bins and are directly in contact with food. Rice bin with metal tin can stored inside, in contact with food. Scoops are to be stored outside in a clean sanitary area that is not in direct contact with food to reduce risk of contamination by hand. Metal tin cans cannot be used to scoop food as they are not food-grade, and chemicals can leach into food causing chemical contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips available for dishwasher and sanitizer spray bottles. Test strips are required to verify the concentration of sanitizers to ensure food contact surfaces are sanitized effectively to prevent growth of harmful microorganisms and toxin production. Dishwasher sanitizer concentration should be tested each day prior to use to ensure chlorine is at 50-100ppm. Sanitizer concentration in spray bottles should be tested frequently to ensure Quats is maintained at 200ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temp. dishwasher not producing sufficient chlorine concentration. Sanitizer spray bottle in front area not producing sufficient Quats concentration. Start the dishwasher a few times and verify the chlorine concentration is at 50-100ppm prior to sanitizing dishes. More frequent and consistent monitoring of chlorine concentration is required to ensure food contact surfaces are sanitized properly. Since Quats is manually mixed in spray bottles, swirl and mix spray bottles after manually mixing to ensure Quats is evenly distributed to produce 200ppm.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some knives were stored in the cracks between the wall and countertop. This is not an accepted storage solution for food contact surfaces, as the walls may not be cleaned and is not a material that is smooth or impervious to allow for proper sanitization. The knives are not protected from contamination when stored this way.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No liquid soap at front area hand wash sink. A container was stored in sink. All hand wash sinks should not be obstructed to allow access to hand washing. Hand wash sinks need to be designated (only used) for hand washing, and not for storing items.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The chemical sanitizer (chlorine) is not detected on the surface of the dishes after running the mechanical dishwasher. During this inspection: - The staff primed the pump and the chemical sanitizer still was not detected. - The operator contacted the local service provider for further assistance. - Until the mechanical dishwasher can provide the adequate sanitizing action, the operator will only be providing take out services using single use food containers.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): The FOODSAFE certificate for the operator is expired.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): temperature logs need to be taken and working thermometers are needed in all the fridges front display cooler was at 9C. Doors to this cooler at kept open during the lunch rush. This cooler needs a permanent thermometer and only small amounts of fish, meat or dairy products are allowed to be stored in it. Anything left after 2 hours must be discarded.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): bucket of water is being used as a hand rinse by the tempura station. proper hand washing is needed even during the busy lunch/dinner rushes. this bucket needs to be removed
- F1.7 Are foods protected from contamination?
- Observation(s): scoops are found sitting directly in food. scoops need to be stored in such a way there is no way for the handle to fall or come into contact with food drinks are sitting in the ice well which is used to serve in drinks. this is not an allowed practise and must stop immediately
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): dishwasher test strips are available but are not being used. dish washer needs to be tested at a very minimum twice a week. best practise is to be testing it once a day
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): bug spray is being used on the premises but observed pest is still entering the premises. please have pest control company come in
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): wiping cloths need to be stored in a sanitizer bucket when not in use. dishwasher is reading 0ppm, chlorine is showing it is coming out of the tubes but is not mixing the right amount
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): ceiling tiles are missing and need to be replaced
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): hand washing sink must be kept clear at all times of pots and pans. do not store anything in this sink as it is only for hand washing
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): owner has expired FoodSafe, one employee has ServSafe but this is also expired after further investigation
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): The food temperature and the time are not recorded when cooling cooked foods. The operator must monitor and record the time and the temperatures when cooling cooked foods.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): The pH of sushi rice available in the food preparation area did not have adequate pH and the operator corrected during the inspection.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F1.3 - Are proper cooling procedures followed?
- 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): No sanitizing solution was detected at the surface of the dish using the chlorine test kit after running the mechanical dishwasher. The dishwasher is connected to chlorine based sanitizer. Sinks are available for manual warewashing and the restaurant has less than 50 seats. The operator says they will contact the technician for the service and agrees to follow up with me after the service.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3F - Single service utensils or containers must be used only once.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1.) The stand-up cooler at the back of the kitchen was found to be operating at 9C. Operator stated that the temperature of the noted cooler was <4C when it was measured two hours ago. 2.) Thermometer was not available in the some of the coolers.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1.) Raw foods (eg. shrimps and raw meats) were found being stored above ready-to-eat foods and vegetables inside the prep cooler. 2.) Bowls or containers without handles were used as scoops for dried ingredients. Their use can put food at risk of contamination by hand contact.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): All of the light covers in the kitchen area were found missing.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1.) No temperature log sheet was available for review at time of inspection. 2.) No pH log sheet was kept for the sushi rice that was being maintained at less than 60C.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 15.5 - Is all food on the premises fit for human consumption?
- Observation(s): *The eggs stored at the air temperature of 10° C in the display cooler were discarded by the food staff during inspection.
- 15.5 - Is all food on the premises fit for human consumption?
- Monitoring
0 infractions