Salsa & Sabor Restaurant
540 Hollywood Rd S Kelowna BC V1X 3T3 · Restaurant - Food Service
3 inspections
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Cooked gravies were observed being cooled in large containers and cooling temperature logs were not available at time of inspection. It was noted that food temperatures are measured by Infrared thermometer, used for measuring food surface temperature. During cooling of cooked gravies, food surface temperature is usually less than the internal temperature of foods, potentially leading to inaccurate temperature monitoring. Improper cooling is the leading cause of foodborne illnesses. This monitoring method may put the foods in danger zone (4°C - 60°C) for longer periods, resulting in food contamination. Corrective actions: • Measure the internal temperature of foods being cooled down for adequate temperature monitoring and ensure to use ice wands for rapid cooling of foods from 60°C - 20°C within 2 hours. • Portion food into smaller amounts and refrigerate in shallow containers. Do not fully cover containers during cooling and do not stack containers. • Maintain the cooling temperature logs. Please note: Internal temperature of foods being cooled down must be measured with a probe thermometer.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bottle was measured at 0 ppm QUAT concentration. A minimum concentration of 200 ppm QUAT is required to allow for adequate sanitizing of food contact surfaces. CDI- Operator was instructed to prepare a fresh sanitizer solution daily at the opening of the facility, and ensure food contact surfaces are cleaned and sanitized before food preparation. Prepare a fresh sanitizer solution every 2 hours or as needed. Use QUAT test strips to ensure sanitizer spray bottles are maintained at 200-300 ppm concentration.
- 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): Detergent dispenser pipe was observed to be submerged into dishwashing water, leading to potential backflow. Operator was instructed to ensure an air gap is maintained between the compartment sink and chemical dispensing pipes. Recommended to shorten the chemical dispensing pipes in length.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): It was noted that foods and gravy were being cooled in large containers and cooling temperature of foods were not monitored. This practice of cooling of foods may put the foods in danger zone (4°C - 60°C) for longer periods, resulting in food contamination. Corrective action: • Ensure to follow the approved methods for cooling of foods. • Use Ice water baths or ice paddles to cool the foods from 60°C - 20°C within 2 hours. • Portion food into smaller amounts and refrigerate in shallow pans. • Do not fully cover pans during cooling and do not stack pans.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No temperature logs observed for coolers/freezers and cooling of foods. Ensure to monitor the temperatures (i.e., coolers, freezers) twice a day, and maintain the temperature log. Maintain cooling log for the foods being cooled down. Print the Food safety plan and ensure it is easily accessible to food handlers.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Concentrated QUAT mixed with 1 to 1 ratio when typically only 5 ml. QUAT concentrate per 1 litre of water in a labelled spray bottle is required.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Faucet spout unstable and may soon fail.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?