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Pritchard Dining Hall

1255 International Mews, 1st Floor Kelowna BC V1V 1V8 · Institutional - Food Service

4 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure sanitizer solution is regularly tested and replaced if below required concentration
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed a prep station for handling raw animal proteins in too close proximity to prep areas where ready to eat foods were being handled.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Two hand washing sinks were found only supplying cold water. Please assess faucets and hot water supply at the two affected sinks, including set points on mixing valves underneath the sink, to ensure that warm water is supplied at all hand washing sinks.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Some potentially hazardous food items stored on ice in the front service area were measured at temperatures between 7 to 20deg.C including sandwiches, dairy based dressing and salad ingredients. Some of these items were discarded or relocated at the time of inspection.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Two of the 3 main kitchen hand washing sinks were not supplied with liquid soap and it was unclear whether adequate handwashing practices were being practiced by kitchen staff.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Cooling of advanced prepared food to within cooling standards could not be clearly determined at the time of inspection. Some PHF items observed in storage within walk-in refrigerators were observed in storage for prolonged periods (ie. beyond recommended storage times).