Red Robin - Kelowna
1920 Cooper Rd Kelowna BC V1Y 8K5 · Restaurant - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): During time on-site, QUAT based sanitizer bucket solutions were not at the minimum 200 ppm. Dishwasher was also not able to reach the minimum 50 ppm. Ensure that all sanitizers meet the minimum requirement to ensure that food contact surfaces and utensils/equipment have adequate disinfection. Staff are to test dishwasher in the morning and evening to ensure that dishwasher is functioning properly. Staff should also be changing QUAT based sanitizer once every 2 hours to ensure adequate concentration.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The dry storage shelving has paint starting to chip, and the underlying raw wood is showing. Some tiles along the cook line is also starting to crack. The assistant manager has noted that the facility is planning to have these repairs done in 1-2 months, including some front-of-house renovations.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - Hot side main cooler is not working. Staff are keeping food-in-inserts on ice to minimize temperature abuse. - Cooler below the grill stopped working today, service person on site today. - Another prep cooler that was just ordered is also not working. **All coolers on site must be maintained in good working order. Resolve by 6 FEBRUARY 2020
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - Hot side main cooler is not working. Staff are keeping food-in-inserts on ice to minimize temperature abuse. - Cooler below the grill stopped working today, service person on site today. - Another prep cooler that was just ordered is also not working. **All coolers on site must be maintained in good working order. Resolve by 6 FEBRUARY 2020
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?