Oriental Palace Restaurant
925 7th Ave Invermere BC V0A 1K0 · Restaurant - Food Service
18 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Ensure to clean under and behind equipment. 2. Some of the shelving is soiled and requires cleaning. Some of the items on the shelves require organization. 3. The exterior and lids of some of the large containers used for food storage are soiled and require cleaning and sanitizing. 4. Recommend removing any items that are not required for operations from the kitchen to help keep the kitchen clean and organized.
- 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
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Food items were observed being stored in a non-food grade containers. All food items should be stored in food-grade containers to avoid contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some of the cooking equipment is soiled/laden with grease and requires a thorough cleaning. 2. Ensure to clean under and in behind equipment. 3. Some of the shelving is soiled and requires cleaning. 4. Recommend removing any items that are not required for operations from the kitchen to help keep the kitchen clean and organized.
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Food items were observed being stored in a non-food grade containers. All food items should be stored in food-grade containers to avoid contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some areas of the kitchen, such as under and in behind equipment and shelving, require cleaning. Remove any items that are not required for service from the kitchen. Food storage and equipment/utensil storage areas require organizing. Some of the shelving in the dry food storage area requires cleaning. 2. Walk-in cooler shelves and walls require cleaning and sanitizing. 3. Some of containers used to store food require cleaning and sanitizing.
- 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Ensure permit is displayed.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Food items were stored in a non-food grade container. All food items should be stored in food-grade containers to avoid contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): During the inspection, the chlorine level in the mechanical dishwasher was noted to be 0 ppm. Operator fixed this issue by replacing the empty sanitizer container with a new one, and after the replacement, the chlorine level measured at 100 ppm.
- 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 ventilation hood was soiled and requires some cleaning. The ventilation hood in the food facility must be cleaned and kept in a sanitary condition.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed containers of cooked items sitting at room temperature. Cooked items should be cooled within 2 hours to room temperature and then placed in the fridge to finish cooling. Items were placed in the cooler during time of inspection.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide an accurate probe thermometer to monitor food temperatures.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Observed evidence of rodents in dry food storage area. Ensure this area is thoroughly cleaned and sanitized. 2. Back door does not seal well. To prevent the entry of pests into the building ensure all entrances seal properly.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some areas of the kitchen, such as under and in behind equipment and shelving, require cleaning. Remove any items that are not required for service from the kitchen. Food storage and equipment/utensil storage areas require organizing. 2. Ventilation hood is soiled and requires cleaning. 3. Walk-in freezer requires cleaning and organizing. Ensure all food items are stored off of the floor. 4. Walk-in cooler shelves and walls require cleaning and sanitizing.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Some of the containers being used to store food are not food grade. Not all containers are made with the intent of food storage. All food should be stored in food grade containers.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Interior Health permit should be displayed.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide a working probe thermometer to monitor food temperatures. Provide an accurate thermometer for each cooler and freezer.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some areas of the kitchen, such as under and in behind equipment and shelving require cleaning. Remove any items that are not required for service from the kitchen. Food storage and equipment/utensil storage areas require organizing. 2. Chemicals should be labelled. 3. Ventilation hood is soiled and requires cleaning. 4. Observed staff belongings being stored on food packaging in dry food storage area. A separate area should be provided to store staff belongings.
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Some of the containers being used to store food are not food grade. Not all containers are made with the intent of food storage. All food should be stored in food grade containers.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Interior Health permit should be displayed.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Checked chlorine concentration for mechanical dishwasher and found it to be 0ppm. Chlorine in a mechanical dishwasher should be at least 50ppm.
- 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): Some areas of the kitchen, such as under and in behind equipment and shelving require cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Some of the containers being used to store food are not food grade. Not all containers are made with the intent of food storage. All food should be stored in food grade containers.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Cooked rice was observed at room temperature. Employees indicated the rice was 'cooling' and was put in the refrigerator immediately.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The sanitizer solution did not have a chlorine residual at time of inspection. The operator remade the chlorine solution during the inspection with a new bottle of bleach.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cut vegetables were observed at room temperature at the time of inspection. Cut vegetables may only be left at room temperature for a maximum of 4 hours and then thrown in the garbage. Once cut, the moist inside of the vegetables can grow bacteria that might not be killed by cooking. These bacteria have hard outer walls that are resistant to the heat.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. In walk-in refrigerator and freezer, all foods must be covered with a lid to protect them from contamination. 2. Observed non-food grade containers being used for food storage. These containers are not approved for food storage and the plastic may contain chemicals that could get into the food products. Use only food-grade containers for foods that are not wrapped or in their original packaging. In the meantime, these containers can be used if a lining (wax paper or plastic wrap) is put down onto the surface of the container to protect the food or the food is in a package. 3. Shelving units in the back storage room require refinishing. Chipped paint can physically contaminate food products and hinders the ability to effectively clean the shelves. These surfaces must be sealed or re-painted with food-grade paint/sealant so they are smooth, easily cleanable and impervious to moisture. 4. Some duct tape was hanging from the lights in the kitchen. Please remove this duct tape so it isn't hanging from the lights.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach sanitizers available had 0 ppm or over 200 ppm bleach mixtures. All bleach mixtures should be mixed at 200 ppm for sanitizing food contact surfaces. This is 1 tsp of bleach per 1 litre of water. Please ensure that bleach solutions are mixed according to these instructions to be effective sanitizers. Strong bleach solutions leave a chemical residue on the surface and have to be rinsed with water to be safe for food preparation. Please use the chlorine test strips to measure the sanitizer concentration. Corrected during inspection.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Observed non-food grade containers being used for food storage. These containers are not approved for food storage and the plastic may contain chemicals that could get into the food products. Use only food-grade containers for foods that are not wrapped or in their original packaging. In the meantime, these containers can be used if a lining (wax paper or plastic wrap) is put down onto the surface of the container to protect the food or the food is in a package.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Observed wiping clothes being stored in a bucket with a water and bleach solution. The sanitizer solution was measured at 0 ppm, so bleach was added to create a 100-200ppm bleach mixture. Please use the chlorine test strips to measure the proper concentration. Corrected during inspection 2. Measured a bleach solution in a spray bottle at >200ppm. This concentration of bleach is too strong and may damage equipment and requires rinsing to be "food safe". Please use the chlorine test strips to measure the proper concentration. Corrected during inspection.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Observed "lemon bleach" being used for food contact surfaces. This scented "lemon bleach" is not approved for use on food contact surfaces. Switch to a non-scented bleach for sanitizing. 2. Observed non-food grade containers being used for food storage. These containers are not approved for food storage and the plastic may contain chemicals that could get into the food products. Use only food-grade containers for foods that are not wrapped or in their original packaging. In the meantime, these containers can be used if a lining (wax paper or plastic wrap) is put down onto the surface of the container to protect the food or the food is in a package. 3. Observed an exposed light bulb in the dry storage room. This bulb should have a protective cover on it to prevent the light bulb from being broken and contaminating food products. Install a new light or a cover on the light bulb.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Wiping cloth left on counter. All wiping cloths must be either single use or kept in a bucket of sanitizer. Bucket of bleach sanitizer in kitchen and front area at acceptable concentration. Chemical dishwasher has acceptable concentration of chlorine.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The shelves in the walk in freezer are lined with cardboard. Ensure cardboard is removed, all surfaces must be smooth, easily cleanable and non absorbent to moisture. 2. There is an accumulation of clutter (plastic buckets, etc) in the dishwashing area. Ensure all items not used in the kitchen are removed.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handwash sink in the kitchen did not have hot water at time of inspection. All other sinks did have hot water. Operator states it will be fixed by Monday. 2. Front/bar area handwash station had a cloth towel and no paper towel. Hands must be dried with single use, disposable paper towel.
- F3.5A - Handwashing station must be supplied with hot and cold running water.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Wiping cloths kept in a bucket of soap and water. Cloths must be either kept in a bucket of sanitizer (200 ppm Quats or 100-200 ppm bleach solution) or be single use.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Many foods uncovered in the cooler. Ensure all foods are covered to prevent accidental contamination.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The hanging back splash by the 2-compartment sink is starting to fray and can't be cleaned/sanitized properly. Ensure this is replaced with a surface that is smooth, easily cleanable and non-absorbant to moisture. 2. Knives are being stored between pieces of wood. The storage area can not be properly cleaned. Ensure the knives are stored in a sanitary fashion. 3. There are shelves that have raw particle board exposed. Ensure all surfaces in the kitchen are smooth, easily cleanable and impervious to moisture. 4. Cleaning is required on shelving units and under counters/equipment. Also hard to reach areas require more cleaning. Chemical dishwasher 100 ppm chlorine
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Operator has a Food sanitation & hygiene certificate from 2007 in Alberta. The operator has been requested to take the BC FoodSafe course in the last 2 inspections. This must be done. Info provided by email
- 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
- 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): During the time of inspection the in-use wiping cloths were not stored in a sanitizer solution. Ensure that in use wiping cloths are stored in sanitizer solution. If bleach is the sanitizer of choice, mix 1 tsp of bleach with 1 L of water.
- Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): SECOND NOTICE: At the time of inspection a large bag of meat was sitting out and thawing at room temperature. Thawing is to occur in the walk-in refrigerator or under cold running water. Portion meat into smaller bags to decrease thawing time.
- 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Cooked rice found on the counter at 12 deg.C. Raw beef found defrosting at room temperature in the kitchen sink. Update Food Safety Plan with the method of preparation of cooked rice, and proper meat thawing procedure.
- Potentially hazardous foods must be stored or displayed at 4°C or colder.
- Potentially hazardous foods must be stored or displayed at 60°C or hotter.
- Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
0 infractions