Osoyoos Delights
8323 Main St Osoyoos BC V0H 1V0 · 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): A few items to address: 1. Fans in kitchen have dust accumulation. 2. Food and grease debris behind equipment/grill area. *Ensure to remove, clean and monitor on a regular basis
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
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0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A few items to address: 1. The fans throughout the kitchen have dust accumulation. Dust particles can create potential for cross contamination. - Ensure to remove dust, clean, sanitize and monitor regularly. 2. Various areas and equipment (grill, coolers, shelving etc.) have food debris accumulation. - Ensure to conduct a thorough cleaning of the kitchen area and equipment and monitor on a regular basis.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Overall yes, however there are few items on the shelving area in the kitchen that do not belong. Ensure to remove all non applicable items and store in proper area.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
10 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): fridge in back is reading at 10C; no thermometer present, no temperature logs taken
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): no hand washing was observed. soap and paper towels are needed at the hand sink
- F1.7 Are foods protected from contamination?
- Observation(s): foods in fridge need to be kept covered in food grade containers at all times
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): thermometers and temperature logs must be taken
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): dishwasher is not working. 0ppm Cl
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): deep cleaning of this facility is very much needed. all equipment needs to be cleaned and flooring under and around all equipment needs to be cleaned deep freezers all have a large build up of ice accumulated. these need to be defrosted
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): facility is very small for what it is doing. all unnecessary equipment needs to be removed fan is used to cool foods. this is unacceptable as the fan is very dirty
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): operator still does not have FoodSafe certificate.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Operator had been storing chicken inside of a metal bowl ontop of chicken in a container. Operator had been storing shrimp next to ready to eat vegetables Operator is to protect all products in storage with a cover Operator is to improve storage practices for following inspection - meat is to be kept below vegetables and other items.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher was not functional at time of inspection -- all three pumps were not working. Operator informed to contact maintenance immediately Operator instructed on suitable 2 compartment dishwashing method in meantime (bleach) and provided with written instruction at time of inspection This item will be followed up on and must be corrected
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Area behind back of line needs to be cleaned -- appeared to not have been maintained in quite some time Excessive amount of boxes throughout facility, operator has a lack of space adequate for sanitary operation Hoodvent had grease build up above wok area
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handsink was supplied but not available at time of inspection as meat had been washed in the designated sink. This sink is for handwashing only and is to not be used for any other purpose. Meat container was removed from handsink This sink must be kept free during next follow up inspection
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Head Chef stated his FoodSafe was last taken sometime during the 1990's. Operator was instructed to retake foodsafe as the current certification has expired - this information can be found at FoodSafe.ca. Operator is to have this course scheduled by the end of the month and completed within 90 days
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The refrigerated prep table not working and is required for some menu items. Cold slaw stored in warm sushi unit - refrigerated sushi unit not turned on at time of inspection. Sushi rice stored uncovered and unprotected at room temperature. Operator claims sushi rice has been acidified but does not have HACCP plan for sushi preparation nor copy of lab verification to prove sushi preparation provides adequate acidification to prevent against growth of pathogens. Large bag of raw chicken thawing in small sink and is overhanging second sink - deeper sinks required for food prep and thawing purposes in order to prevent cross contamination. - otherwise freeze food in smaller batches. Large container of cooked rice stored at room temperature during busy times - used to make fried rice. Raw fish left in flour at room temperature.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff person handling raw chicken did not wash hands with soap and water after.
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher is not sanitizing. This violation has been observed at least 3 times. Wiping cloths located throughout premises, not stored in sanitizer.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Fresh produce stored in cooler in used cardboard box. Not covered. Items placed directly on food. Food prep area has been set up on the drain board directly beside dish washing sink. Food preparation and dirty dishes must be separated in order to prevent cross contamination of food contact surfaces. Open containers of dry goods (flour) stored uncovered on kitchen floor.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Kitchen area very small and cluttered so cleaning is compromised. Operator has set up a grill in back area and is using grease - ventilation is required - see building and fire department regarding requirements.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4D - The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable odours.
- F3.4J - Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator advised he does not have a food safety plan.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): All coolers at 4°C and below All freezers at -18°C and below Thawing conducted in water
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): All coolers at 4°C and below All freezers at -18°C and below Meat thawed in cold water but temperature of meat and water was at 25°C during time of inspection.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff cannot wash their hands properly as there is no proper hand sink set up in the food preparation area in the front Hand sink in the back area is obstructed as food is being stored in the hand sinks
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): All surface wiping cloths must be stored in bleach sanitizer when not in use to allow for proper disinfection Dishwasher is sanitizing at 100 ppm chlorine - good
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Raw foods found to be stored above ready to eat foods such as meats and eggs
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand washing station up front must be set up properly if staff are to wash their hands while preparing food Hand washing station must not be obstructed
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): No cooking temperatures are being checked. Obtain a probe thermometer to be able to check your internal temperatures.
- 1.1 - Potentially hazardous food must be cooked to appropriate internal temperature.
- 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
- 1.3 - Accurate thermometer must be available to monitor process.
- 3 - Are proper cooling procedures followed?
- Observation(s): Large container of bean sprouts are left out at room temperature. Use smaller containers so when you place the product back in the cooler it does not take as long to cool.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.1 - Are dishes, utensils and equipment in good condition?
- Observation(s): dishwasher is reading 0ppm; all dishes need to be washed by hand using 2 compartment method - one sink to wash and rinse the second sink for bleach solution and soak for 2 minutes then allow to air dry
- 13.1 - Are dishes, utensils and equipment in good condition?
- Monitoring
0 infractions
- Monitoring
0 infractions