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Quiznos

306-1500 Banks Rd Kelowna BC V1X 7Y1 · Restaurant - Food Service

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator does not have valid FoodSafe certificate or equivalent available on-site for review. Submit a copy of your certificate to me.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): flooring in the back storage room is missing tiles after the grease trap was replaced. This needs to be replaced as the flooring needs to be a smooth non-porous surface that is easily cleanable
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): no staff on site has FoodSafe, owner has taken the course through head office, will need to see certificate to see if it is equivalent to FoodSafe. There needs to be at least one person on site at all times who has a valid FoodSafe.
  6. Monitoring

    6 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Internal cooked food temperatures cannot be verified by the operator because they do not have a food probe thermometer in the food premises. Obtain and use a food probe thermometer IMMEDIATELY to verify the internal cooked food temperatures and contact the Environmental Health Officer by AUG 10, 2018.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): The food temperatures are not monitored and recorded when cooling cooked foods. The Food Safety Plan requires the use of ice when cooling cooked foods. No ice is available in the food premises. Review and follow the Food Safety Plan during the operation. Monitor and record the food temperatures when cooling cooked foods and send a copy of the completed time and temperature records to the Environmental Health Officer by AUG 10, 2018. The template is available at: <http://foodsafe.ca/resources.html>. Discard any leftover if the food temperatures cannot be monitored and recorded during the cooling.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): A food probe thermometer is not available in the food premises to verify the internal food temperatures. Obtain and use a food probe thermometer IMMEDIATELY to verify the internal cooked food temperatures and contact the Environmental Health Officer by AUG 10, 2018.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The operator said that pests are observed in the onion bags they purchased from a local food supplier. When purchasing food, inspect the food and the bags for any signs of pest and reject anything that is contaminated. Discard or return any contaminated food to the supplier. When handling vegetables, inspect the food for any signs of pests. Discard any contaminated foods.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) The cleaned food slicer with multiple blades have food debris on the blades. Clean the food equipment to remove all the food debris prior to sanitizing. After the cleaning, rinse and sanitize the food equipment prior to use and after use. Maintain the food equipment in a sanitary manner and contact the Environmental Health Officer by AUG 10, 2018. b) Damaged food containers and lids are being used to store foods in the food prep cooler in the front food preparation area. Do NOT use damaged food containers and lids. Discard or remove the damaged items from the food premises and contact the Environmental Health Officer by AUG 10, 2018. c) The staff did not know where the cut resistance gloves for cleaning the food slicer and did not the gloves are required for the cleaning so the Environmental Health Officer contacted the operator. The staff found the required gloves for safe cleaning during the inspection. Review and follow the manufacturer's instruction for the food slicer.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): No staff in the food premises has a valid FOODSAFE certificate. Have at least one food staff with a valid FOODSAFE certificate or equivalent training during the operation. Provide a copy of the staff's certificate to the Environmental Health Officer by AUG 10, 2018.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions