Quails' Gate Winery - Old Vines Restaurant
3303 Boucherie Rd West Kelowna BC V1Z 2H3 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): A prep table along the grill line had hummus that had an internal temperature of 15deg.C. Other food items in inserts along the prep table had internal temperatures ranging from 4deg.C to 6deg.C. The operator and staff were informed of the measured temperatures and were told to keep the lids of the prep tables down when the various prep tables are not being used to keep the food at 4deg.C or less. The operator and staff were also encouraged to stock a smaller amount of hummus in the prep table in the future. A staff member discarded the observed hummus.
- 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): An accumulation of dust was observed on the fan grid of one of the walk in coolers. Please remove the dust accumulation to prevent contamination of food in the walk in cooler. Plastic bowls were observed in dry food buckets in the back storage room. The plastic bowls must be replaced with proper scoops with handles to prevent contamination of the food.
- 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): The dairy cooler by the receiving area and coolers along the grill line were missing thermometers. Internal thermometers must be placed within all refrigeration equipment to ensure safe storage of food at 4deg.C or below. Please ensure internal thermometers are placed within all refrigeration equipment. Quaternary Ammonia sanitizer test strips were not available on site at time of inspection. Sanitizer test strips must be available on site to verify the concentration of the sanitizer to ensure adequate sanitizing action and ensure that the concentration is still safe for food contact surfaces (200-400ppm). Please ensure that Quaternary Ammonia sanitizer test strips are available on site.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Pastry cooler was measured to be 6°C. This was adjusted at the time of inspection.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4B-Pastry cooler was measured to be 6°C. This was adjusted at the time of inspection. Add this cooler to the automatic temperature logging software that is used for all other coolers. F3.4C-More attention to canning foods needed. Ensure that all lids are new with each filling and affixed with screw tops. Inspect tops before/after use, discard those that show any rust build up. **This was brought up on a previous inspection; discuss improvements required with all staff prior to canning more food items.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): - Need more information on the slow cooking processes for smoking and sous vide of meats. Partial heating/smoking of meats then cooling prior to sous vide may put food in the danger zone for over 2 hours. - Need more information on the canning and picking process of low acid vegetables, and garlic in oil. These are high risk food practices. Complete lab testing to show pH and Aw (water activity) for these items: (1) Pickled rhubarb (2) Rhubarb and cranberry jam (3) Tomato sauce (4) Garlic in oil ***Culinary Director/Winery chef has agreed not to use these items until lab results come back***
- 1.1 - Potentially hazardous food must be cooked to appropriate internal temperature.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Dairy cooler by the coffee station measured to show slightly warmer temperature (5.5°C). Monitor and adjust fridge.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer levels are too high at 400+ppm. Adjust dispenser to dispense 200 ppm.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): More attention to canning foods needed. Ensure that all lids are new with each filling and affixed with screw tops. Inspect tops before/after use, discard those that show any rust build up.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): As discussed, complete a food safety plan to cover: - steak tartar - smoking (fish, meat menu item) - sous vide (fish, meat menu item) - ice cream New requirements for all BC restaurants serving raw oysters - as discussed, specific working is required to be publicly displayed.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
3 infractions
- 13.1 - Are dishes, utensils and equipment in good condition?
- Observation(s): Glass washer on the other side of the waitress station showed no chlorine residual. A technician was called in at time of inspection. Requested technician leave some test strips with staff to ensure that staff are able to check the chlorine residuals routinely.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Glass washer on the other side of the waitress station showed no chlorine residual. A technician was called in at time of inspection. Requested technician leave some test strips with staff to ensure that staff are able to check the chlorine residuals routinely.
- 14.8 - Are tables and counters being maintained in a sanitary manner?
- Observation(s): Sanitizer residual was low. Sanitizer in spray bottles were re-filled at time of inspection - discussed with staff to ensure that automatic sanitizer runs for a few seconds before filling bottles.
- 13.1 - Are dishes, utensils and equipment in good condition?