Relvas Catering - The Sandwich Company
115-1632 Dickson Ave Kelowna BC V1Y 7T2 · Restaurant - Food Service
6 inspections
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Repeat Infraction: An open food (i.e., gravy) was observed cooling adjacent to the handwashing sink, which may lead to food contamination while handwashing. CDI- Operator was instructed to educate staff regarding the proper location for cooling of foods to ensure open foods are protected from contamination.
- 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): Missing thermometers in a display cooler and rear prep cooler.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed a large pan was kept over handwashing sink at the time of inspection. Lack of easy access to hand sink may lead to infrequent and inadequate handwashing of food handlers. Educate staff to not place food containers over or nearby hand sink to ensure the sink remain accessible at all times.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): An open food (i.e., gravy) was observed cooling adjacent to the handwashing sink, and paper towel dispenser was installed on the right wall. This may lead to contamination of food while handwashing. CDI- Ensure open foods are protected from contamination. Ensure flat of eggs are stored below/away from ready-to-eat food.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUAT test strips were observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure QUAT test strips are accessible and available to staff onsite.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): A flat of eggs were seen to be stored directly on top of cheese products inside the walk-in cooler. Eggs must be stored in a manner that reduces the risk of cross-contamination should an egg get cracked or damaged. The operator relocated the flat of eggs to the bottom shelf of the walk-in cooler during inspection.
- 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): Test strips for measuring sanitizer concentration not available at time of inspection. Test strips should be kept on hand for all sanitizers used within the premises. Sanitizer solutions should be measured and recorded regularly to ensure they are maintained at the required concentration according to the manufacturer's instructions. Once acquired, provide EHO with a picture of the new sanitizer test strips with expiry date visible to resolve this infraction.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quaternary ammonia sanitizer measured below 200ppm at time of inspection. According to manufacturers instructions posted on the wall the ECOLAB Multi-Quat sanitizer is effective/recommended for use at concentrations between 150-400ppm. EHO asked operator to call a technician and have the mixing/dispensing unit adjusted to provide quaternary ammonia sanitizer at a concentration between 200-400ppm. Further research indicated that the 150-400ppm recommendation is for use in the United States, manufacturers product recommendations for use in Canada adhere to the standard 200-400ppm requirement. Please update or remove the poster with the improper sanitizer concentration recommendations, and ensure that the correct sanitizer concentration requirements are listed in the Sanitation Plan. Provide EHO with a copy of the service report once the sanitizer mixing/dispensing unit has been adjusted to resolve this infraction.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A bucket of Quaternary Ammonia solution was being used to store used kitchen utensils in between uses. Quaternary Ammonia solution buckets is not an acceptable method of utensil storage as kitchen utensils should be air dried prior to contact with food. An employee discarded the Quaternary Ammonia solution and was informed of alternative practices of holding kitchen utensils.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The paper towel dispenser at the hand washing station adjacent to the grilling area was obstructed by a large container. The hand washing station must be accessible to staff at all times to ensure adequate handwashing and reduce recontamination of hands. The coffee container obstructing the paper towel dispenser must be relocated. Provide EHO with a picture of the hand sink unobstructed to resolve this infraction.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed food products stored in inserts on the floor beneath shelving in the walk-in cooler, staff took immediate corrective action and reorganized storage to ensure all products are maintained at least 6 inches above the floor.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips for measuring sanitizer concentration not available at time of inspection. Test strips should be kept on hand for all sanitizers used within the premises. Sanitizer solutions should be measured and recorded regularly to ensure they are maintained at the required concentration (200ppm Quaternary Ammonia solution). No temperature records available to review during inspection. Temperatures for refrigeration units, freezers, and hot holding equipment should be measured and recorded in a log twice daily to ensure equipment is functioning properly and foods are not subjected to temperature abuse.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed a buildup of food particles, food residue and debris. on top of and beneath equipment. Regularly scheduled sanitation procedures must ensure that hard to reach areas are not neglected, these spaces should be addressed often enough to prevent the development of unsanitary conditions. Cleaning required in the following areas: a) Walk-in cooler; Floors and space beneath shelves. b) Dishwasher; Food particles and debris have accumulated on top of machine and on the floor beneath counters. c) Cooking line; Oil and food particles accumulated beneath deep fryer and cooking equipment, hood vent filters have accumulated a layer of oil and grease. The lid and seal for the chest freezer in the back kitchen area is worn and damaged. Equipment must be maintained in good operable condition. Operator is to come up with a timeline for having the freezer lid/seal repaired or replaced, get back to EHO with plan for repairs by February 11th 2022.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially hazardous foods were being stored above 10 degree Celsius in a non-working mechanical refrigerator in the food preparation area and the operator moved the foods into the working mechanical refrigerator voluntarily during this inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): The time and the food temperature are not monitored and recorded by cooling cooked foods. The template is available at: <http://foodsafe.ca/resources.html>. Take immediate corrective actions and contact the Environmental Health Officer by Oct. 19, 2018.
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The operator is wearing a ring on his hand and is handling food and food equipment. Before engaging in food handling activities, food handlers should remove jewelry and other objects that could fall into food or otherwise contaminate food. Jewelry may include watches, rings, earrings, medical information jewelry worn on the arms and any other types of jewelry that are not covered. Take immediate corrective actions to minimize contamination and to ensure proper hand washing. The Environmental Health Officer reviewed the requirements with the operator during this inspection.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): a) The upright mechanical freezer has accumulated ice build up inside the unit. b) Used wiping cloths are stored directly on the food contact surface when they are not in use. c) The container storing cleaned utensils in the back food preparation area have accumulated debris. d) The container storing single use utensils have accumulated debris. e) Some of the containers storing single use utensils do not have the surface that is smooth, impervious to moisture and easy to clean. f) Small push pins are being used on the wall right next the food preparation table. Take corrective actions and contact the Environmental Health Officer by Oct. 25, 2018.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): One of the food prep refrigerators in the food preparation area is not working and the operator says that the unit will be repaired in the near future. Take corrective actions and contact the Environmental Health Officer by Oct. 25, 2018.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): The operator is renovating a room across the hallway from the food premises within the same building without the approval by the Environmental Health Officer. Do not renovate or construct a food premises until you obtain the approval from the Environmental Health Officer. Take corrective actions and contact the Environmental Health Officer by Oct. 25, 2018.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions