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Royal Canadian Legion #288

6-2525 Dobbin Rd West Kelowna BC V4T 2G1 · Restaurant - Food Service

8 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs must be maintained for all temperature controlled units that hold PHFs (potentially hazardous foods) such as milk, meat, cut vegetables and fruits. Paper templates of temperature logs were provided. Front bar and kitchen must have sanitizer test strips available to ensure that the correct sanitizer concentration is used.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): New food safety plan is to be submitted to the health officer for review.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): New sanitation plan is to be submitted to the health officer for review.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUATs sanitizer test strips were observed on-site for measuring food contact surface sanitizer concentration. These test strips are required to ensure appropriate sanitizing levels are maintained. Ensure that QUATS test strips are readily accessible and available to staff at all times. Operator unable to locate temperature logs. Operator to locate logs and continue maintaining them. Maintaining temperature logs allow the facility to quickly identify any issues with the temperature of cold storage units.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bottles, chlorine concentration: 10ppm (corrected) Glasswasher final rinse, chlorine concentration: 10ppm (corrected) New sanitizer solutions were made for the spray bottles, 200ppm Glasswasher was adjusted to dispense 50ppm High temperature dishwasher, final rinse temperature: 71C (in compliance)
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator is to send confirmation to the inspector that staff have signed up for foodsafe or equivalent training course. See here for a list of equivalent courses: http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/Food_Handlers_Training_Courses_Equivalent_to_BC_FOODSAFE_Level_1.pdf
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): **Please confirm sanitizer product used in the kitchen. Must be food grade and at correct concentration. **Use bleach solution at 200ppm to sanitize the food contact surfaces inside the bar area.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): -Wall surfaces around the compressor, in the walk in cooler have some debris build up, thorough cleaning is needed. -Tapes found on the glassware shelves inside walk in cooler, tapes are not durable and cleanable material, and may contaminate glasses. Use alternative material that can be cleaned for blocking the glassware on the shelves.
  5. 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 free chlorine residual for low temperature bar glass washer when at least 50 ppm chlorine required.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • 12 - Is the contact information the same?
  8. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Reach in white fridge at 8 Celsius and dial turn to the lowest setting, dial adjusted at the time of inspection and staff agreed to monitor and adjust accordingly.
      • 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.