Okanagan Boys & Girls Club - Rutland Centre
355 Hartman Rd Kelowna BC V1X 2M9 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher noted at 78 degrees C on the first run. Sanitizer bottle on site tested. 400 ppm QUATs noted.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not available on site. Sanitizer appears to have changed since last inspection. Please update sanitation plan accordingly. Resources will be supplied to the operator.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): A probe thermometer is required to monitor cooking temperatures
- F1.1C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Frozen soup was being thawed at room temperature in the sink. The soup surface temperature measured 5 degrees Celsius and was placed in the fridge. Please ensure to thaw product in the fridge or under cold running water.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Some of the shelving in the cupboards has a build-up of debris.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): This was discussed with the operator to provide in a recipe format from receiving to serving. EHO will provide a template.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
4 infractions
- 10 - Are foods from approved sources?
- Observation(s): Some frozen soups are obtain from a church organization, more info is needed.
- 10.1 - All foods on the premises must be from an approved source.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Walk-in cooler was left open while taking food for preparation and measured to be 8°C at the time of inspection. Remind kitchen staff to keep the walk-in cooler door closed as much as possible, as it is an old unit. Monitor the temperature over the next 2 hours. The unit may need to be adjusted.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): This was not discussed at the time of inspection; food prep is basic. It would be a good idea to post an easy-to-follow Food Safety Plan, for staff and children to follow.
- 17.3 - Food safety management procedures must identify all critical control points.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): This was not discussed at the time of inspection; cleaning is done with each kitchen use. It would be a good idea to post easy-to-follow sanitation procedures, for staff and children to follow.
- 10 - Are foods from approved sources?