Okanagan Centre Store
11407 Okanagan Centre Rd W Lake Country BC V4V 2J6 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Surfaces are not being properly sanitized. No appropriate food grade sanitizer on site. Immediately stop the use of the product "Counter Clean." Corrective Action: In either a spray bottle or a bucket, mix together 5mL of household bleach for every 1L of water. This will yield a no rinse, food safe chlorine solution between 100 - 200 ppm.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No appropriate test strips on site for sanitizer. Corrective Action: Obtain Chlorine test strips for testing of the food grade sanitizer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): Dish washing methods satisfactory. 2 sinks. 3 sink method done in 2 sinks: WASH and RINSE in first sink, SANITIZE in second sink, AIR DRY on clean sanitized surface. Separate hand sink. Ice cream scoops storage when not in use in room temperature water. No dipper well installed. Corrective Action: Store and handle ice cream scoops in a manner which mitigates the risk of harmful microorganism growth and protects from contamination. Alternatives to Dipper Well for ice cream scoop storage: • Cleaned and sanitized after each use as outlined in the facility’s food safety plan, or • Immediately placed back in the product container after each use without contaminating the scoop or the product. Scoops must be removed from the product container at the end of each day, cleaned and sanitized, or • Stored in a clean container inside the freezer. Containers and scoops must be removed from the freezer at the end of each day, cleaned and sanitized, or • Stored and handled using another reasonable process that precludes the growth of harmful microorganisms and protects the product from contamination
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Not assessed. Please inform current FOODSAFE training status of employees. At least one person during all operating hours must have FOODSAFE or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Food premise fee needs to be addressed.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ice cream scoops must be sanitized every 2 hours or if stored in sanitized the sanitizer must be changed a min of every 2 hours OR when the sanitizer they are stored in becomes visibility soiled.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?