Porter's
101-1851 Kirschner Rd Kelowna BC V1Y 4N7 · Restaurant - Food Service
6 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Observed raw eggs and cooked bacon stored on the countertop with temperatures of 21°C and 24°C, respectively. According to a staff member, these items are stored on the counter for service. Additionally, several containers of other potentially hazardous foods (PHFs) (sliced mushrooms, kimchi, meat products, sliced potatoes, etc.) were observed stored in shallow ice baths, with temperatures ranging from 16°C to 19°C. PHFs cannot be stored at temperatures above 4°C. PHFs must be stored in a cooler until they are needed and must be returned to the cooler when not in use. This is a repeat infraction. Staff relocated all PHFs to the fridge at the time of inspection. 2) Observed several sauces that are made onsite containing garlic and other potentially hazardous ingredients stored at room temperature. Unless tested for shelf-stability, sauces containing potentially hazardous ingredients (e.g., garlic) must be stored at 4°C or below. Staff relocated the sauces to the fridge at the time of inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed light visible through a gap between the back doors, indicating the opening may be large enough to allow the entry of pests such as rodents. Operator must seal the gap. This is a repeat infraction.
- F2.2B The premises must be protected against entry of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed salmon thawing at room temperature. Ensure potentially hazardous foods are thawed using one of the following approved methods: 1) In the refrigerator. 2) In the microwave, if the food will be cooked immediately. 3) Under cold running water. Staff moved the salmon to the walk-in cooler at the time of inspection.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed the handwashing sink at the end of the cooking line to have: - No supply of soap - No supply of paper towels - Dirty utensils stored in the sink During the inspection, staff provided a supply of soap and removed the dirty utensils. EHO reminded staff that handwashing sinks must be used exclusively for handwashing. A paper towel dispenser must be installed in close proximity to the handwashing sink.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw animal proteins (e.g., turkey) stored above ready-to-eat foods (e.g., cheese) in the back freezer.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips were available onsite for checking the concentration of chlorine in the glasswasher. Please obtain chlorine test strips and notify the EHO once complete.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed QUAT test strips on-site to be expired. Expired test strips may no longer be accurate in assessing the concentration of the sanitizer. Please obtain QUAT test strips by March 20 and send a photo of the new strips to EHO.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) Observed the handwashing sink in the bar/serving station area to be supplied with paper towels. Please provide a paper towel dispenser in close proximity to the handwashing sink. 2) Observed the handwashing sink at the end of the cooking line, closest to the bar/serving station area, to have no supply of soap or paper towel. Please provide soap and paper towel in dispensers in close proximity to the handwashing sink.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Observed raw eggs and cooked bacon stored on the countertop with temperatures of 14°C and 24°C, respectively. According to a staff member, these items are stored on the counter for service. Potentially hazardous food items cannot be stored at temperatures above 4°C. Both food items must be stored in a cooler until they are needed and must be returned to the cooler when not in use. This is a repeat infraction, previously noted in the January 18, 2024 inspection report. 2) Several containers of potentially hazardous foods (sliced mushrooms, sliced raw beef, kimchi, etc.) were observed stored in shallow ice baths, with temperatures ranging from 7°C to 24°C. This practice cannot be relied upon long-term, as the ice is not maintaining the food items at a temperature of 4°C or below. 3) Observed the temperature of the food items in the top of the line fridge closest to the bar/serving station area to be between 11°C and 15°C and the temperature of the food items in the bottom of the unit to be between 7°C and 9°C. As per a staff member, the line fridge was not maintaining proper temperatures the week prior, and had been repaired by a service company. After keeping the top of the line fridge closed for approximately 40 minutes, temperatures began to lower. Please ensure the top of the line fridge is kept closed when not in use and that the fridge is closely monitored to ensure it is capable of maintaining potentially hazardous foods at 4°C or less at all times.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed QUAT test strips on-site to be expired. Expired test strips may no longer be accurate in assessing the concentration of the sanitizer. Please obtain QUAT test strips by March 20 and send a photo of the new strips to EHO.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) Observed the handwashing sink in the bar/serving station area to be missing paper towels. As per a staff member, hands are dried using a towel. Handwashing stations must be supplied with a single-service product for drying hands to facilitate proper hand hygiene practices. A paper towel dispenser must be installed in close proximity to the handwashing sink. 2) Observed the handwashing sink at the end of the cooking line to have no supply of soap or paper towel. A soap and paper towel dispenser must be installed in close proximity to the handwashing sink. 3) Observed a strainer with raw meat debris in the handwashing sink in the dishwashing area. Handwashing sinks must remain easily accessible at all times to ensure proper hand hygiene practices are not prevented.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Raw eggs were observed at room temperature. Staff placed eggs back into the cooler (corrected during inspection) Potentially hazardous foods (PHFs) held in ice baths were measured to be over 4C. Staff are to either: 1. store smaller portioned inserts in the ice baths 2. use larger ice baths 3. keep track of the time. Food may be left at room temperature for up to 2 hours, but any leftover food at the end of the 2 hours must be discarded. Staff must also use clocks/alarms and temperature/time record logs if using this method.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed scoops stored within open bins of dry food products at time of inspection. Scoops must be stored outside of the bins or in a manner that prevents the handles from contacting the contents of the bin to protect against contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature logs must be maintained. Record temperatures of all temperature controlled units at least once a day. Sanitizer test strips must also be available for the corresponding type of sanitizer.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed light through a gap between the back doors, indicating that the gap may be large enough to allow for the entry of pests such as rodents. Operator is to seal the gap.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bottle; 200ppm (quats) High temperature dishwasher, final rinse at plate: 73.8C (in compliance) Glasswasher: 50ppm (chlorine) Sanitizer bottle was observed in the dishwashing area, however none was observed in food preparation areas. Sanitizer spray bottles and/or buckets to hold wiping clothes are to be readily available in food prep areas.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping clothes must be stored in sanitizer solution/bucket when they're not in active use. Hood vent sticker indicates it is overdue for inspection. Operator is to confirm if it has been serviced since December 2022. Staff indicated grease trap has been scheduled to be cleaned.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.5 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed scoops stored within open bins of dry food products at time of inspection. Scoops must be stored outside of the bins or in a manner that prevents the handles from contacting the contents of the bin to protect against contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Hood vent over the cooking line is overdue for routine servicing and maintenance. Please provide EHO with a copy of the service report once cleaning has been completed to confirm that this item has been resolved.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Discussed with operator equipping a handwashing station at the bar/serving station end of the cooking line.
- F1.7 Are foods protected from contamination?