Parlour Okanagan Ice Cream
1571 Abbott St Kelowna BC V1Y 1A2 · Restaurant - Food Service
5 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Recommended to keep temperature logs to monitor freezers and coolers.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature logs are not being used. Operator is to provide staff with templates and log sheets to monitor temperatures of all temperature controlled units. Temperatures must be taken at least once a day.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): -Water and scoops in the dipper wells were clean -Staff was asked to explain how the dipper wells are currently maintained in the heater -Dipper well containers were measured with a probe thermometer: left 35C, right 40C -Explained the danger zone, (4C to 60C) temperature that pathogens can thrive and multiply rapidly, leading to foodborne illnesses -Advised staff to use hot water instead of cold water when refilling the containers to help maintain required temperatures
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Dipper well for ice cream extremely cloudy, off, and 34 C instead of the hot holding required of at least 60 C
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions