Pakwaan Restaurant
4-538 Yates Rd Kelowna BC V1V 2V1 · Restaurant - Food Service
5 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): A pot of butter chicken sauce was noted to be left out a room temperature. Operator stated this has been out for an extended period but less than 2 hours. Operator immediately moved this to a burner and reheated it.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bottle of quat sanitizer was weak when tested. Operator remade this solution to the appropriate concentration during inspection.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Still frozen raw chicken was being thawed in the sink without running water or temperature control. Operator was instructed to thaw potentially hazardous foods using approved methods and relocated this chicken to the fridge.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: A cutting board in the kitchen was noted to have black discoloration and signs of heavy use. Operator instructed to either resurface or replace this cutting board. F2.5K: The scoop for the ice machine was being improperly stored. Operator was instructed to store ice scoop in a cleanable container to prevent risk of contamination.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs were unavailable for January and the second half of February. Operator instructed to maintain these going forward.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): A container of rice stored on top of inserts located in the upper section of the line prep table refrigerator was measured at 13deg.C - operator discarded this container of rice at the time of inspection. As discussed, please ensure that PHF are loaded properly within the upper section of the prep table refrigerator to ensure maintenance of 4deg.C or less.
- F1.7 Are foods protected from contamination?
- Observation(s): A large amount of raw chicken was observed out on the counter and within the kitchen food prep sink waiting to be cooked, while at the same time, ready to eat (RTE) foods were also being handled and processed. In addition, the food prep sink that had recently been used for processing raw chicken, was inadequately cleaned/sanitized prior to using the sink for straining/cooling of cooked noodles. As discussed, please ensure that handling of RTE foods and processing of raw animal proteins such as raw chicken breasts, occurs at separate times to prevent possible cross-contamination, particularly noting the small size of the Pakwaan kitchen and difficulty separating areas for process RTE ingredients separately from raw animal proteins. Also as discussed, please ensure that smaller amounts of raw chicken are brought out and that the food preparation sink is properly cleaned and sanitized prior to use for other food preparation processes. One container of raw chicken was observed being stored on top of a container of rice inside one of the glass front refrigerators. Also, an insert of raw chicken was being stored in the upper section of the line prep table refrigerator beside and above RTE food. Please ensure that raw animal proteins are stored below and adequately separated from RTE food to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please ensure that temperature monitoring records are maintained and as discussed, please replace old/expired test strips for use in daily testing of the dishwasher final rinse chlorine concentration and quaternary ammonia hard surface sanitizer dispensed from the pre-mix wall mounted chemical dispenser.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Please replace or resurface the one small dirty and stained cutting board and clean/resurface the stained cutting board located on the prep table refrigerator. Also as discussed, please contact your chemical supply/equipment service technician to re-calibrate the wall mounted quaternary ammonia hard surface sanitizer dispenser - the solution observed at the time of inspection was measured at >500ppm. Please ensure mixing at a "no rinse" required concentration (ie. 200-300ppm quaternary ammonia).
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potatoes overloaded within prep table inserts and measured at 9deg.C Current practice for basmati rice is to leave out at room temperature covered - this rice may sit out for an extended period.
- F2.1 Does the facility have proper monitoring supplies?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- 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?
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Procedures for cooling sauces prepared in advance (ie. butter chicken sauce) were unclear and require revisions/confirmation to determine whether the cooling standard is being met. Discussed using 7.5L plastic cambro food containers for initial cooling within an ice bath (clean & pre-sanitized sink), followed by cooling within shallow containers under refrigeration.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): One commercial refrigerator no longer operating and observed being used for storage of shelf stable products.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel/liquid soap dispensers not provided at the handsink along the main grill line.
- F1.3 - Are proper cooling procedures followed?