Rich Tea
2-605 KLO Rd Kelowna BC V1Y 8E7 · Restaurant - Food Service
6 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - no detectable chlorine present after running dishwasher numerous times REPEAT INFRACTION - operator to have plan in place to routinely check if dishwasher is operating properly as last 4 inspections completed have had issues with dishwasher not working correctly - due to having only one compartment dishwashing sink, facility has inadequate capability to wash, rinse, and sanitize dishes in case of dishwasher malfunction and may be issued closure order next visit if dishwasher found again to not be operating properly
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - only have one very large compartment sink. Please look into removable stainless steel basin to place in sink to have a minimum of 2 compartment sinks available
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - no detectable amount of chlorine in chemical dishwasher. operator to update EHO if was able to prime and fix, or if required to be serviced
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - only have one very large compartment sink. Please look into removable stainless steel basin to place in sink to have a minimum of 2 compartment sinks available
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Dimsum items stored in a hot holding unit measured to be at 45-47C for ~ 30 minutes. 2) Bubble tea pearls were stored in room temperature for 1-2 hours. Temperature measured between 24C to 36C. Operator indicated that pearls are discarded after 4 hours. Corrective Action: 1) Measured items were asked to be reheated to 74C and re-adjust the hot holding unit in a manner that internal temperature of food items is maintained at 60C or above. 2) Put a time tracking sticker on each pearl containers noting the time that it was made.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No detectable level of chlorine measured in a low-temperature dishwasher. Sanitizer line was disconnected from the bucket and the sanitizer solution was expired. ~200 ppm of chlorine was measured from undiluted chlorine solution. Corrective Action: 1) Repair the dishwasher and replenish sanitizing chemical in a manner that minimum of 50 ppm residual chlorine is left on the plate surface at the end of sanitizing cycle. 2) Actively measure the sanitizer level using a chemical test strip. 3) In the mean time the dishwasher is being repaired, a) use the dishwasher to complete the first two cycles and sanitize items using a single compartment sink filled with 200 ppm of chlorine; b) limit items sold to bubble teas only; and c) should the dishwasher cannot be repaired by the specified date, notify the area EHO.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Only single compartment sink is available for ware washing. Food service establishment requires minimum of 2 compartment sink to conduct a manual dishwashing in case the dishwasher fails.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No detectable chlorine concentration measured in a low-temperature dishwasher due to insufficient level of chlorine in a sanitizer bucket. Ensure that dishwasher is adequately supplied with chlorine and chlorine test strips are actively used to test the dishwasher chlorine concentration.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions