Red Bird Brewing
1080 Richter St Kelowna BC V1Y 2K5 · Restaurant - Food Service
3 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed potentially hazardous foods (PHFs) (i.e., soup, au jus) stored in a hot holding unit with internal temperatures ranging from 39°C to 43°C. According to the operator, the foods had just been reheated on the stovetop to 74°C and then transferred to the hot holding unit. Operator was directed to reheat the PHFs to a minimum internal temperature of 74°C, increase the temperature of the hot holding unit to at least 60°C, and return the reheated foods only once the unit has reached this temperature. Ensure hot holding units are set to and maintaining 60°C or higher prior to placing PHFs inside.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed the handwashing sink in the kitchen to be located directly beside a food preparation table. Please install a divider or splash guard to prevent cross-contamination from splashing between the handwashing sink and the food preparation area.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): During the inspection, a homemade hot sauce was observed for sale at room temperature. A Food Safety Plan, standardized recipe, shelf-stability testing, and approval to operate as a food processor are required prior to sale. Operator removed the product from sale at the time of inspection. The hot sauce may be used onsite only and must be stored under refrigeration until the above requirements have been met.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A) No QUAT test strips were available on-site, which are necessary for ensuring that sanitizer concentrations are at safe and effective levels. Send a photo of the QUAT test strips to the EHO once they have been obtained. F2.1B) No thermometer was available in the kitchen to monitor processes (e.g., cooking, cooling, etc.). Please ensure a thermometer (i.e., probe or infrared) is available in the kitchen at all times.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Observed a scoop stored within a bin of dry food product. Scoops should be stored outside of bins or in a manner that prevents hand contact surfaces of the scoop from contacting the product in the bin. Observed a few items in the walk in cooler that had been left uncovered. Foods left uncovered in the cooler can are not protected from contaminants that may fall into/onto them. Once cooling processes have been completed products must be covered to protect from contamination.
- F1.7 Are foods protected from contamination?