Pacific Poke
219 Bernard Ave Kelowna BC V1Y 6N2 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Do not thaw foods at room temperature. Frozen seaweed was observed thawing at room temperature. Staff was directed to place food in the walk in cooler to thaw or under cold running water.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Raw eggs were stored above lemons and RTE (ready to eat foods). Operator moved the eggs to the lower shelf.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature logs are to be maintained on a daily basis. Operator to purchase pH test strips to verify sushi rice is acidified to pH 4.2 or below.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Broken seals on temperature controlled units (multiple under counter coolers) were currently being replaced during the inspection.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Front handwashing sink did not have paper towels.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Sushi rice was held at room temperature at 35C. Operator to submit to the health inspector, the lab results that indicate the acidity of the prepared sushi rice, according to the current recipe is at or below a pH of 4.2.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature logs have not been maintained. Temperatures are to be taken of all temperature controlled units at least once a day
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature logs have not been maintained since December 2022. Operator was directed to create new temperature logs and submit photos to EHO. Set up logs to monitor and record temperatures of coolers and freezers to ensure food is stored in a safe manner and adjust when deviations are observed.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The soap dispenser for the hand washing sink located at the front bar was out of liquid soap. Operator was asked to refill the dispenser.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - Mechanical dishwasher has not yet been replaced (see last inspection report) - 3 compartment sink is currently being used - Quats sanitizer concentration measured: 200ppm Contact EHO for a follow up inspection once mechanical dishwasher is replaced to ensure the dishwasher can properly clean and sanitize dishware.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): -Plexiglass still not high enough (as noted on last inspection in 2019) at the display cooler, operator indicated it is a corporate design and will contact corporate to explore options. Low plexiglass may allow contaminates get on to food when customers reach over. Please update EHO for progress. In the meantime, please cover food in the display cooler whenever possible to protect from contamination. -**Opened food cans must be transferred to a food grade container and covered for food safety, do not store food in cans for prolonged periods of time as cans are not considered durable material to protect food from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Wiping cloths must be stored in sanitizer solutions at all times, change solution every 2-4 hours or as needed to ensure food contact surfaces are sanitized properly. Ensure solutions are at proper concentration 200ppm Quats, test with test strips. Discard cloths at the end of each day and whenever visibly dirty
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Inside of ice machine was observed with scale and minor debris build ups, this may cross contaminate the ice. Please thoroughly clean the machine, and send a photo to the EHO once complete.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Plastic utility sink was still on the premises as indicated in inspection done in 2019. Operator indicated that is is a corporate design, they have to ask corporate to remove it or change to a stainless steel sink. Plastic sink is not a durable material and cannot be easily cleaned which will lead to potential harboring of bacteria. Please update EHO once corporate response, in the meantime, operator must refrain from using the sink for any purposes (no hand washing, no food preparation).
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Mechanical dishwasher was out of order, and was removed from the premises. Operator indicated they've ordered the same model from the manufacturer, but is back ordered. No reusable bowls are being used for serving, only single use. Operator is using a 3 compartment sink for manual ware washing. Sanitizer solution available, and tested at 200ppm Quats at time of inspection. Continue this practice, and update the EHO on the progress. Contact EHO for a follow up inspection once mechanical dishwasher is replaced to ensure the dishwasher can properly clean and sanitize dishware.
- F1.7 Are foods protected from contamination?