Okanagan Mission Community Hall
4409 Lakeshore Rd Kelowna BC V1W 1W7 · Community Kitchen - Food Processing
10 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test strips were required for the log hall chemical dishwasher. F2.1B: The rear fridge in the main hall kitchen needed a thermometer inside
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The log hall chemical dishwasher was not equipped with chlorine at time of inspection. Ensure this dishwasher is properly equipped if kitchen is used or the main kitchen dishwasher is used for dishwashing.
- 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): The ice scoop in the main hall kitchen needs to be stored to prevent contamination
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher, final rinse cycle: 68C/154F Ran multiple cycles and temperature did not reach a minimum of 71C/160F. Observed that the digital display read that the wash cycle did not reach 150F (66C) as recommended on manufacture's label. Operator is to have a technician service and/or re-calibrate the dishwasher to ensure that the display is accurately measuring the temperature. Meanwhile, operator is to let facility renters know to supply and bring their chemical sanitizing agents when in use to manually sanitize at the last step of dishwashing. They are also to use test strips to verify the sanitizer is at an adequate concentration.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Provide a container for the storage of the ice-scope.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): A log provided, however no temperatures recorded. To record the temperatures of the coolers on a log when the facility is being used. Recommend recording and checking temperature of coolers prior to renting.
- 7 - Is the premises free from a pest infestation?
- Observation(s): Operators had kitchen door open. flies noted in kitchen. Require operators to keep door close, or provide a screen door if left open.
- 7.1 - The premises must be maintained free of pests.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Provide a thermometer in all refrigeration and freezing units. Monitor before renting.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Provide containers for ice-scoop and storage area for shovel for ice-machine. Label ice-scoop container, and storage space for the shovel for the ice-machine. Recommended additional hooks for renters personal items, hooks, under bar service area.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Provide renters a written procedure to start dishwasher.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Keep a log by refrigerators to record temperatures.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Pink ice shovel stored on pest box. A different scoop or shovel to be provided, and stored in a location to prevent cross-contamination.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 11.1 - Are dishes, utensils and equipment maintained in good condition?
- Observation(s): Dishwasher repairman at location at time of inspection.
- 11.1 - Are dishes, utensils and equipment maintained in good condition?
- Monitoring
0 infractions