Okanagan Chateau
2100 Benvoulin Ct Kelowna BC V1W 3Z3 · Restaurant - Food Service
5 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips are expired and needed to be replaced
- 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): High temp dishwasher was not reaching adequate temperature for sanitizing after multiple cycles. Operator was instructed to manually wash dishes in the three compartment sink until machine could be addressed.
- 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): F2.5A: The meat slicer had a buildup of food debris and needed to be cleaned and sanitized. Staff cleaned this during inspection *CDI* F2.5B: The handwashing sink basin was damaged and needed to be repaired. F2.5G: A box of onions were on the floor of the dry storage area. Staff relocated this during inspection. *CDI*
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: -The meat slicer had a buildup of food debris and needed to be cleaned and sanitized. -The ice machine had a buildup inside which needed to be removed and cleaned. F2.5B: The dry food storage area had a buildup of food debris under the shelving and needed to be cleaned.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C: Used cleaning cloths were left out on food prep surfaces. The operator was instructed to ensure that all reusable cleaning cloths are either kept in sanitizer or laundered between uses. F2.5J: An artificial lighting fixture in the dry storage area was missing a protective cover. The operator was instructed to ensure all artificial lighting are equipped with shatterproof covers or shatterproof bulbs.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Clean ceiling above storage area between dishwasher and grill. Provide staff test strips to check the ppm of sanitizer. Sanitizer not injecting correct ppm at the sinks. the dishwasher gauges require replacement.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Gauges on dishwasher require replacement. The recording of the dishwasher wash and rinse temperature should be done prior to dishwashing.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Plans in a binder in a office. Recommend the required temperatures be posted and corrective action on temperature logs.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Noted areas in the facility that needed additional cleaning. Recommend a revised cleaning schedule. A schedule that staff can log on, mark on to initial or check. Keep original in the food safety plan. . One daily/weekly or monthly schedule. Review the list, and revise as required. , For example check or add items that are not being adequately cleaned. A day set for cleaning, moving of boxes etc ,scrubbing of the baseboards and base of equipment that has food spillage. ( the baseboards under the shelve in the cold kitchen). (weekly? Monthly?)
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?