Opa
202A-1500 Banks Rd Kelowna BC V1X 7Y1 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure that staff have the necessary equipment to monitor concentration of sanitizer concentration.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure that staff are monitoring concentration throughout the day to ensure sanitize concentration is correct
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ensure sufficient concentration of sanitizer for food contact surfaces
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The time log for storing potentially hazardous foods at ambient temperatures was not maintained and the operator corrected it during the inspection.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The walk in freezer has accumulated ice build up inside the unit. Take corrective actions and contact the Environmental Health Officer by OCT. 8, 2018 for follow up.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The operator says that the handwashing station in the front food preparation area is being repaired and is not available for the hand washing. Take immediate corrective actions and contact the Environmental Health Officer by OCT. 1, 2018 for follow up.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Some of the pages in the Plan were being stored in the office and were not readily available to all the food staff. The operator agreed to have the document readily available to all the food staff.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The Plan was being stored in the office and was not readily available to all the food staff. The operator agreed to have the document readily available to all the food staff.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): All the employees present in the food premises do NOT have a valid FOODSAFE certificate or equivalent training. Take immediate corrective actions and contact the Environmental Health Officer by OCT. 1, 2018 for follow up.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Vegetables are stored under raw meat in the walk in cooler. Ready-to-eat foods and raw fruits and vegetables under refrigerated storage should not be stored below raw meat, poultry and fish products.
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): The hot water tap is not working for the hand washing sink in the front food preparation area. Hand wash facilities must be equipped to provide hot and cold, or pre-mixed warm, running water set at a temperature of at least 38°C through a mixing valve or combination faucet. Proper use of handwashing facilities is essential to personal cleanliness and to reduce the likelihood of contamination of food. It has been documented that improper handwashing is a major contributing factor in outbreaks of foodborne illness.
- F3.5A - Handwashing station must be supplied with hot and cold running water.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): As per the section 24 of the Food Premises Regulation, (1) Every operator of a food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment. (2) The written procedures required by subsection (1) must include (a) the cleaning and sanitizing requirements for the establishment and for all equipment and utensils used in the establishment, (b) the identification of cleaning and sanitizing agents used in the establishment, including their concentrations and their uses, and (c) the identification of all pesticides used in the establishment, including their uses and their storage requirements. More info is available at <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/default.aspx>.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?