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Okanagan College Campus - Cafeteria

1000 K. L. O. Rd Kelowna BC V1Y 4X8 · Restaurant - Food Service

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Line cooler underneath cash till measured to be 9-10C. Cream packets requiring refrigeration was stored in the cooler for few days and were discarded by the operator.
  3. Monitoring

    4 infractions

    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1) The sandwich prep cooler at the front cafeteria sandwich station was accidentally left ajar, food was measured to be between 10°C to 14°C. The cooler door was then properly closed during the inspection. Monitor the cooler temperature over the next hour. 2) Temperature records are not maintained. Highly recommend that students are made responsible for recording temperatures of their stations for the day.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No residual was detected from the chemical sanitizer/dishwasher (used for glasses). Service is required, ensure that 50 ppm chlorine residual can be detected on dishes after each cycle.
      • 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A Food Safety Plan for the cafeteria and Infusions restaurant are required. Numerous higher risk processes/techniques are taught to the students (i.e. meat tenderization, sous vide). Strongly recommend that with each new term, students develop a Food Safety Plan for cafeteria and Infusions restaurant food items. Food safety management procedures for: (1) no-cook food items; (2) cook-serve food items; and (3) cook-chill-reheat food items, need to be developed. Students should identify critical control points, critical limits, monitoring steps and corrective actions, for each category.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan for the cafeteria and Infusions restaurant are required. Currently all cleaning and sanitizing procedures are 'signed off' by their culinary instructors, but written procedures need to be documented as well. Strongly recommend that with each new term, students develop a sanitation plan that includes: - Expectations of cleaning and sanitizing the various food contact surfaces within their stations. - Steps required to clean and sanitize all varied types of equipment used in the program (i.e. mixers, soup kettles, meat slicer, meat tenderizer...etc). Some of these equipment are clean-in-place and require thorough manual cleaning and sanitizing action to remove contamination.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    0 infractions