Rustic Reel Brewing Company
760 Vaughan Ave Kelowna BC V1Y 7E4 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed the sealant on the concrete flooring throughout the kitchen to be chipping and wearing down. Floors in food premises must be made of materials that are smooth, non-absorbent, and easily cleanable. Please reseal the concrete floors by the next monitoring inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw animal proteins stored above ready-to-eat foods in the stand-up fridge in the kitchen. Reorganize the unit so that all raw animal proteins are stored below and separate from ready-to-eat foods.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed a bucket of QUAT sanitizer with a concentration of 0ppm. To ensure proper sanitization of food contact surfaces, QUAT sanitizer must be maintained at 200ppm. When cloths are stored in sanitizer, the concentration depletes. Ensure the sanitizer is replaced frequently enough to maintain the required concentration.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed gaps in the weather strip at the back receiving door. Weather stripping or other physical barriers are necessary at all entrances to prevent against the entry of pests, which may carry pathogenic organisms that can contaminate food and food contact surfaces. Please repair or replace the weather strip and send a photo to the EHO once complete.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed two bottles and two buckets of QUAT sanitizer with a concentration of less than 200ppm. This is a repeat infraction, noted on previous inspection reports. To ensure proper sanitization of food contact surfaces, QUAT sanitizer must be maintained at 200ppm. Sanitizer concentrations from the automatic dispenser should be measured daily. Sanitizer solutions in buckets should be measured at least every two hours. Sanitizer solution in spray bottles that are not used within a day should be measured each day after it has been prepared to ensure adequate concentrations are maintained for food contact surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed no designated handwashing station in the kitchen. As per the operator, one compartment of the three-compartment sink is being used for handwashing. Handwashing stations must be dedicated to handwashing only to prevent cross-contamination and ensure the sink is always available for proper hand hygiene. A separate handwashing sink with hot and cold running water under pressure must be installed. Confirm the final location of the hand sink before installation. Please establish a timeline to address this infraction and notify the EHO of the proposed timeline.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): The approved plans for the facility included a handwashing sink in the kitchen area, which has since been removed. According to the Food Premises Regulation, "every operator of food premises must supply and maintain handwashing stations adequate in number and location to ensure convenient access to all employees." A designated handwashing sink with hot and cold running water under pressure must be reinstalled. Confirm the final location of the hand sink before installation. Please establish a timeline to address this infraction and notify the EHO of the proposed timeline. A coffee bar, which serves a variety of coffee drinks, baked goods, and sandwiches has been added to the facility, which was not proposed in the approved plans. A food service establishment permit is required for this new operation.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The facility pickles vegetables for events and stores the products under refrigeration until use. According to the operator, a standardized recipe is not currently followed. To ensure the pickling process is done properly, the facility must include the pickling process in its Food Safety Plan. The operator is to send the updated Food Safety Plan to the EHO once complete.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips available onsite for measuring chlorine/bleach sanitizer solution. Test strips onsite for measuring quaternary ammonia sanitizer were expired. Please ensure that the facility is supplied with test strips for each type of sanitizer used within the premises. Sanitizer concentrations should be tested regularly and recorded in a log. Please develop a sanitizer log and ensure that both food contact surface sanitizers and dishwasher sanitizers are monitored frequently. Provide EHO with pictures confirming that new test strips have been acquired by July 124th to resolve this infraction. Deficient sanitizer concentrations have been noted in previous inspections as well as this one. EHO will be requiring the operator develop a sanitizer log to ensure sanitizer concentrations are not routinely overlooked. Sanitizer concentrations from the dispenser and dishwasher should be measured and recorded in a log daily. Sanitizer solutions in sinks or buckets should be measured at least every two hours and recorded in the log. Sanitizer solution in spray bottles that are not used within a day should be measured each day after it has been prepared and recorded in the log to ensure adequate concentrations are maintained for food contact surfaces. Provide EHO with a picture of the sanitizer log to confirm sanitizer monitoring procedures have been implemented.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The concentration of sanitizer in the mechanical dishwasher was measured below the concentration required to ensure adequate sanitizing action. All dishes, utensils, and equipment must be manually sanitized by fully submerging them into a solution of 100ppm chlorine/bleach sanitizer solution until such time as the operator is able to confirm with EHO that the dishwasher achieving adequate sanitizing action. Manually sanitizing dishes is an interim solution, operator must have the mechanical dishwashing unit serviced by a technician and provide confirmation that the dishwasher is achieving adequate sanitizing action by July 21st to resolve this infraction. Sanitizer in spray bottles and from the wall mounted mixing/dispensing unit was measured below the required concentration at time of inspection. Quaternary ammonia sanitizers for food contact surfaces must be maintained at a concentration between 200-400ppm to ensure adequate sanitizing action. EHO instructed the operator to prepare a chlorine/bleach sanitizer solution, at 100ppm, and use the chlorine/bleach sanitizer in place of the quaternary ammonia sanitizer until a technician services the mixing/dispensing unit and confirms it has been returned to proper function.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed opened bags of dry goods in the storage area that were not provided adequate protection from contamination. Operator was instructed to obtain suitable food grade containers with closing lids for the storage of dry foods after bags have been opened. provide EHO with pictures once proper storage containers have been acquired to resolve this infraction. All equipment must be maintained in proper working order to ensure the ongoing sanitary operation of the facility. The dishwasher and the sanitizer dispenser must be adjusted/repaired or replaced to ensure the facility is adequately equipped for operation.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Items in hot holding unit not heated to 74 C prior to holding.
- F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Items in hot holding unit below 60 C .
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Flooring in kitchen was painted and areas are lifting, will require resurfacing.
- F1.1 Are proper cooking procedures followed?