Purdy's Chocolates
2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Ensure the 2022 decal is posted on the Operating Permit. If 2022 operating permit fees were paid but a decal has not been received, please contact our Kelowna office location for one to be re-mailed: https://www.interiorhealth.ca/sites/default/files/PDFS/health-protection-offices-contacts.pdf.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): No staff on site had valid Food Safe Level 1 (or equivalent) training. A minimum of one staff per shift must hold a valid Food Safe Level 1 certificate (or equivalent). Ensure staff have adequate training and send to me a copy of their valid FSL1 certificate; staff that have an expired FSL1 certificate will need to be re-trained and complete the course by Feb 1 2022. You may view course options here: http://www.foodsafe.ca/courses/level-1.html A list of equivalent training programs are provided here: http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/Food_Handlers_Training_Courses_Equivalent_to_BC_FOODSAFE_Level_1.pdf.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
2 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The food staff did not wash hands prior to handling food equipment and food during the inspection. Effective handwashing by food handlers protects them and others against a number of communicable diseases. 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.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The staff said that the ice cream scoop dipper well in the food premises is cleaned with baking soda, vinegar and hot water and without the required cleaning with detergent and sanitizing with an approved chemical sanitizer. Cleaning processes for all food contact surfaces must effectively remove food residues and debris. Cleaning should involve: i) removing gross debris from surfaces; ii) applying a detergent solution to loosen soil and hold it in solution and suspension; iii) rinsing with clean potable water to remove loosened soil and residues of detergent; and iv) sanitizing using an approved sanitizer (e.g. diluted bleach, a quaternary ammonium compound solution, etc.). Dipper wells must have continuously running cold water during the premises operating hours and at a rate of flow that will provide sufficient rinsing of the scoop. At the end of each day the dipper well must be drained and sanitized; scoops must also be cleaned and sanitized.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The food handler must remove any jewelleries (e.g. ring) on their hands while handling foods and during hand washing. The food handler must wash hands prior to putting the gloves. The manager agreed to remove the rings during the food preparation.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The food contact surfaces (e.g. serving utensils, the dipper well for the ice cream) are not being sanitized as required. The requirements were reviewed during the inspections.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - The spray bottle for the sanitizing step has too high concentration of the chlorine. The requirements were reviewed during the inspection.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions