Perc's Place
146-1876 Cooper Rd Kelowna BC V1Y 9N6 · Restaurant - Food Service
7 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler storing milk products is currently above 4 degrees Celsius during time of inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Interior of ice machine needs to be cleaned to ensure ice is not contaminated
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Staff is currently using dish soap for cleaning dishware and using boiled water to sanitize dishes. This is not a long term solution to cleaning and sanitizing dishware. The dishwasher on-site must be fixed to ensure that it is able to sanitize dishware as this was what was required during approval of food premise.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The inside of the ice machine needs to cleaned as there is build-up along the interior.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility has no monitoring equipment for cooler temperatures. Ensure that each unit has its own thermometer so that staff can monitor and take corrective action in the event that temperatures are not 4 degrees celsius and below.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Several equipment no longer function during time of inspection. For example, the dishwasher is no longer working and is being replaced this coming Friday as per the operator. Currently the 2 compartment sink is being used for cleaning of utensils and dishware. The ice machine is also no longer working and the stand up freezer in the back is being replaced - accumulation of ice and broken door handle.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
11 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The food temperatures are not monitored and recorded for cold storage. Take immediate corrective actions and contact the health officer by Mar. 15, 2019.
- 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): The operator does not wash hands after handling the cashier and the customers' credit cards and prior to handling food equipment. Proper use of handwashing facilities is essential to personal cleanliness and to reduce the likelihood of contamination of food. It has been documented that improper handwashing is a major contributing factor in outbreaks of foodborne illness. This is applicable to employees accepting payment (e.g., cash, credit cards). Food handlers must thoroughly wash their hands before commencing work. Food handlers must wash their hands each time after using the washroom, when returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become contaminated. A thorough hand washing includes vigorously rubbing together the surfaces of the hands and exposed arms with soap for at least 20 seconds followed by a thorough rinsing with warm potable running water. As well, particular attention should be given to the tips of the fingers and between all fingers. Take immediate corrective actions and contact the health officer by Mar. 15, 2019.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): Food cooking equipment is used in the area without adequate protection from the customers. Take immediate corrective actions and contact the health officer by Mar. 8, 2019.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): a) The walk in cooler does not have an accurate thermometer. Take immediate corrective actions to ensure that all refrigerators have a thermometer inside the units and contact the health officer by Mar. 8, 2019. b) The operator does not have the test strips for the chemical sanitizer used in the premises. Take immediate corrective actions and contact the health officer by Mar. 15, 2019.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rodent droppings are present under the two sinks in the back food preparation area. Review this link: <https://www.healthlinkbc.ca/healthlinkbc-files/hantavirus-pulmonary-syndrome> for the safe cleaning steps for rodent contaminated areas. Take immediate corrective actions including cleaning the contaminated areas and monitoring the areas for any signs of pest activities and contact the health officer by Mar. 15, 2019.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): a) The operator is mixing the detergent and the chemical sanitizer and using the solution for the warewashing. The health officer reviewed the ware washing requirements with the operator during this inspection. b) The sanitizing solution is at 200 parts per million for warewashing. This is too high for ware washing method in the sink. Take immediate corrective actions and contact the health officer by Mar. 8, 2019.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The hand washing station in the front food preparation is being for warewashing. The health officer reviewed the sink requirements with the operator during this inspection.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): The operator does not have the Permit to Operate paper. Take immediate corrective actions and contact the health officer by Mar. 15, 2019.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Take immediate corrective actions and contact the health officer by Mar. 12, 2019.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Take immediate corrective actions and contact the health officer by Mar. 12, 2019.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): The operator does not have the certificate in the food premises for verification. Take immediate corrective actions and contact the health officer by Mar. 13, 2019.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The walk-in cooler thermometer is reading 15 degrees Celsius. The sandwich cooler is missing a thermometer.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A sanitizer is required for all food contact surfaces. Sanitation plan indicates the use of bleach as the selected sanitizer.
- 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): The cutting board has visible build up of food and debris. Please replace. The knife has a color coating that is worn. Please replace
- 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Please post the Permit to Operate in a conspicuous location. If you require a reprint please contact the office.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan could not be found during inspection.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.6 Are the FOODSAFE training requirements being met?
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): *No thermometer in front display cooler. Please monitor temperature of display cooler with thermometer. *Both freezers have thick ice build up. Please thaw ice (remove food first and put in another freezer) to ensure freezers are working efficiently. *Milk, soy and almond milk (18°C) on counter need to be kept in cooler.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): *Staff working in food preparation area had long hair that was not tied back. Please tie back hair. *Staff eating in food preparation area and handling food containers intended for customers. Staff not washing hands.
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 5.2 - Employees must exhibit cleanliness and good personal hygiene.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): *Gap can be observed beneath back door. Please install door sweep to prevent pest entry.
- 14.12 - The premises must be protected against entry of pests.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): *Please ensure food safety plan is available during the follow up inspection. All staff should be aware of the location of the food safety plan.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): *Please ensure sanitation plan is available during the follow up inspection. All staff should be aware of the location of the sanitation plan.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions