Okanagan Boys and Girls Clubs - Hudson Road
1221 Hudson Rd West Kelowna BC V1Z 1J5 · Restaurant - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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): Do not re-use towels; allow sanitized dishes to air dry.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The small domestic fridge does not seem to be able to maintain 4°C, the dial is set to the coldest setting and only reading as cold as 7°C.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bottle is refilled by school's evening custodian. The concentration is too low to be measured for food/kitchen sanitation purposes. Stronger sanitizing solution is needed. **The 1:64 dilution appears adequate.** as tested at the dispenser in the school's janitorial room. This is the same concentration that must be used for manual dish washing. **Do not mix the premixed solution in the sanitizer bottle with water in the sink.**
- 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) The small domestic fridge does not seem to be able to maintain 4°C, the dial is set to the coldest setting and only reading as cold as 7°C. 2) The cook top stove is loose, the burners appear to be in unsafe condition. EHO is concerned about possible fire hazard. **Equipment needs replacement to ensure safe and sanitary food handling**
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14.8 - Cooking equipment must be of the type or capacity to meet the needs of the premises.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff at the time indicate that there is a Sanitation Plan, but unsure where. Provide Sanitation Plan on site.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?