Packing House Pub
663 Finns Rd Kelowna BC V1X 5B7 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gap observed under the rear exit door of the facility. This is a potential point of entry for pests. Replace the weather strip under the rear exit door, and ensure a full seal when the door is closed.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): No hot water observed at the facility and hot water tank was noted not working. This is mandatory for a restaurant to operate. Operator fixed the hot water tank within an hour and restored hot water at the facility.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No hot water observed. Operator fixed the hot water tank and restored hot water at the facility.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Food residue observed on dough slicer and the hard-to-reach areas of the meat-slicer. Ensure to dismantle the removable parts while cleaning and follow the meat slicer cleaning manual procedures properly. Wash, rinse, and sanitize the meat slicer as per the Sanitation plan. please ensure concentration of QUAT sanitizer is maintained at 200 ppm or as per manufacturer's instructions.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Broken sieve observed used for frying food. This may result in physical contamination of food. CDI - Operator discarded the broken sieve. Inspect cooking equipment regularly to ensure they are in good working order. Please ensure equipment, utensils and surfaces are maintained in a sanitary manner, including but not limited to, kitchen hand sink, ice machine, kitchen ceiling, lights, tongs/utensils containers, and container lids. Unresolved infraction: Please confirm repair to the air gap on drain line plumbing underneath the bar ice well.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): It was noted that advanced preparation of foods and food handling procedures are conducted in back area of the kitchen and no handwashing station is present in back prep area and easily accessible to food handlers. This may lead to infrequent and inadequate handwashing of food handlers. Please install a handwashing station in back area of the kitchen and ensure it is easily accessible to food handlers. Follow up by Dec 03, 2024.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Please store food off of the floor on shelving only inside the walk-in refrigerator.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please provide thermometers inside all refrigeration units (ie. line/prep table refrigerators) and ensure that a probe thermometer is available/in use for verifying final cook and hot holding temperatures. Please provide test strips for verifying quaternary ammonia based hard surface sanitizer solutions to ensure mixing at "no rinse" required concentrations (ie. 200ppm quats).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Please resurface/replace cutting boards on line/prep table refrigeration units that are showing ware. Please also replace wood cutting boards with plastic/impervious boards in the bar area. Please clean soda dispensing equipment and ensure that any dispensing lines that come may contact drinking ice are maintained in a sanitary condition. Quaternary ammonia hard surface sanitizer dispenser was not dispensing any sanitizer at the time of inspection and accordingly, quats sanitizer was not being mixed properly at 200ppm. Kitchen manager called service technician at the time of inspection to repair the pre-mix sanitizer dispenser The dishwasher was also found with no measurable chlorine sanitizer when tested - the dishwasher was primed and 50-100ppm chlorine was restored on the final rinse cycle. Please service both the main kitchen dishwasher and hard surface sanitizer dispenser to ensure proper sanitizer concentrations on an ongoing basis. Please also utilize test strips daily to ensure that issues with sanitizers are identified.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please replace wire shelving that is showing rust inside the walk-in refrigerator. Please provide plans to IH for re-surfacing the interior of the walk-in refrigerator walls that are showing missing or peeling paint and trim pulling off around the interior door jam. Please provide additional shelving or refrigeration space to enable all food within the walk-in refrigerator to be stored on the floor at all times. Please complete additional cleaning and maintenance in some areas of the restaurant, including the floor in the walk-in freezer, the floor at the back door adjacent to the beer cooler, the floor surrounding the new grease interceptor, the broken ice machine lid, etc. Please also repair the leaking dishwasher and review the dishwasher location and dish pit design to ensure that it meets the needs of The Packing House Pub based on the number of patrons/meals served during peak periods.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Please provide liquid soap and paper towel at the one bar hand washing sink.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Only one kitchen staff at the time of inspection held current/valid food safe certification. Please ensure staff without or expired foodsafe enrol in an upcoming food safety training course to ensure that at least one staff member is on duty at all times during operation.
- F1.7 Are foods protected from contamination?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Roast beef stacked too high in a refrigerated insert was measured at 13deg.C.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Although it was noted that many food items were date labelled, crab filling was observed well beyond accepted storage time in the walk-in refrigerator.
- F2.1 Does the facility have proper monitoring supplies?
- F2.2 Are proper pest control measures in place on the premises?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solutions were not available/not in use in the kitchen or bar areas at the time of inspection and some chemical spray bottles were not labelled properly. A number of cleaning cloths in continuous use were observed on prep table cutting boards and not being used in a sanitary manner. There were a range of unnecessary and improperly stored chemicals/pesticides observed in the kitchen and side chemical storage area.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed a broken concrete floor and, worn/unsanitary condition of the floor in the bar (including underneath equipment). The floor in the centre of main grill line is also worn out and requires replacement. Flooring under the ice machine and in the side janitors room was also worn and unsanitary. The side freezer where potatoes are sliced was observed broken/worn/not in use. Some shelving in the restaurant is worn/no longer cleanable and requires replacement (ie. entry area of beer cooler, shelving below where the meat slicer is located). Door seal on the walk-in refrigerator is broken, no longer intact or cleanable. Many areas of the kitchen, bar and equipment were observed as unsanitary with a build up of grease/organic filth, including but not limited to, shelving in the walk-in refrigerator, corners along walls, underneath equipment, ice machine room, etc.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Staff FoodSafe certification has expired for kitchen staff and owners.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?