Polish Bistro
65 Nanaimo Ave E Penticton BC V2A 1L9 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): At the time of inspection, sour cream and other cream based sauces were observed at 15°C inside "Danby" cooler. Advised operator to move sauces from "Danby" cooler to a cooler reaching the appropriate temps. New cooler observed at 4°C. Advised operator to ensure that the "Danby" cooler should only be used for non-potentially hazardous drinks as there was no temperature gage/adjuster. **CORRECTED DURING INSPECTION.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not on site.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of inspection, operator or staff members observed without FOODSAFE certificate.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of inspection, cleaning products were stored above food container with no lid.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not readily available.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not readily available.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of inspection, FOODSAFE certificate was not available on site.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): - please ensure permit to operate is posted in a conspicuous location and annual validation decal is applied to it. If you need your permit re-printed, then please contact our office for assistance.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please ensure your food safety plan is readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please ensure your sanitation plan is readily available for review
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
2 infractions
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - area around pot sinks and drain rack/shelf need repair/replacement as water is running down wall and behind/under the sinks; recommend installing impervious wall cladding with a drip-edge falling into the pot sink unit and then cleaning/repairing floor-wall as needed
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - please look into food handler training for your main food handlers
- F2.6 Are the premises designed and equipped to ensure safe food handling?