Okanagan Falls Community Centre
1141 Cedar St Okanagan Falls BC V0H 1R0 · Community Kitchen - Food Processing
9 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Sink spray nozzle and hose droops and rests into the bottom of the sink. Please fix the sprayer and have it not rest into the sink. A spray nozzle must be able to be housed above water and not rest at the bottom of the sink. Please ensure backflow preventer is present.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Shatter-proof light covers must be installed in kitchen. Please send picture once this has been installed.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Please have acceptable food contact surface sanitizer available at correct concentration on site and properly label the spray bottles to avoid potential misuses by operators. An acceptable non-rinse sanitizer that can be used on food contact surfaces is bleach at 200ppm. (1tsp of house hold bleach to 1L of water) Sanitizer solution in spray bottles should be changed regularly to ensure that sanitizer concentration is adequate at all time for proper sanitizing.
- 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): Exhaust fan hood was lasted inspected in 2017 according to the sticker posted. The equipment wan in sanitation condition, and no grease buildup observed on canopies. However, the duct was not able to be observed from the outside for condensation or grease buildup. Recommend having a professional clean and inspect the entire equipment to prevent potential fire hazards. And follow their recommendations on inspection frequency for the exhaust hood
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please construct a sanitation plan including the items listed under F3.4A and F3.4B and submit to the EHO for review. (guide sent to operator)
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - please have soap and paper towel in protective dispensers at a dedicated hand washing sink
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - please confirm primary operator has FoodSafe (or equiv.) certification
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Sanitizer bottle was labelled as a bleach solution. Was being used to store a QUATS sanitizer. Ensure that chemical solutions are properly labelled to prevent misuse, especially when they are stored in clear bottles. Reminder: Approved sanitizers are: - Bleach solutions: 100 ppm (1/2 tsp household 5.25% bleach per L of water) - QUATS: 200 ppm (follow manufacturer directions)
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handsink was being used for non-handwashing purposes - CDI Ensure that the handsink is unobstructed at all times, is used only for handwashing, and is kept in a sanitary condition to facilitate easy access to proper handwashing.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Dishwasher final rinse concentration was insufficient at the time of inspection. Unit was put through several cycles but the final rinse was still insufficient at the time of inspection. Operator stated that the unit would be monitored and the maintaince company (Zep) would be contacted. In the interim, either: a) Use single-use, disposal plates; or b) Use the following method to wash and sanitize dishware: - Use the dishwasher to wash and rinse dishware. - Create a sanitizing solution (100 ppm Cl -> 1/2 tsp bleach per L of water) in a designated sink and immerse the dishes in the solution for at least 2 minutes to achieve proper sanitization. Do not use the sink for any other purpose when sanitizing. - Verify and record the concentration of the sanitizing solution with tests strips. Refresh the solution as needed. Notify the undersigned when the dishwasher is fixed. Notify all of your users of the interim protocols. Sanitizer solutions measured at least 200 ppm QUATS at the time of inspection.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - please look into replacing countertop of service window
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions