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Quiznos

116-948 McCurdy Rd Kelowna BC V1X 2P7 · Restaurant - Food Service

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Internal temperature of two sauces measured around 55°C. The sauce containers were observed double stacked in the hot-holding unit. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens. Do not double stack the containers and ensure food must be stored above 60 °C.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  3. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): No foodsafe certified staff/operator on duty at the time of inspection. Please confirm owner and staff training to ensure that at least one foodsafe certified staff on duty at all times during operation
  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep table refrigerator nearest the till was observed operating at 8deg.C
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Some PHF items within the holding unit located on the intake side of the conveyor oven were measured as low as 40deg.C. Temperature monitoring records were not being maintained on a daily basis.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Date marking on opened deli meat was not being recorded accurately/did not enable the "use by" date to be determined.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Staff/owner personal food stored in walk-in refrigerator was intermixed in with food for the restaurant.
    • F3.1 Does the operator have a valid operating permit or approval to operate?