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See Ya Later Ranch

2575 Green Lake Rd Okanagan Falls BC V0H 1R0 · Restaurant - Food Service

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.6 Are the FOODSAFE training requirements being met?
      • 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

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Original plan approval showed fryers to be located under vent hood, not on side counter.
  5. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Sous vide bath should not be used for reheating.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Flies observed in kitchen. Keep door to patio closed.
      • F2.2B The premises must be protected against entry of pests.
  6. Monitoring

    4 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Boil Water Notification issued 11May2018. Facility is following BWN procedures. Bottled water is offered to patrons in tasting room and restaurant. Bottled water or water brought to a rolling boil is used in kitchen for foods. High temperature dishwasher is used to clean and sanitize dishware and glassware. Ice machine is not in use. EHO to followup with operator (see associated water system report for instructions)
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. Foods in standing cooler were stacked incorrectly. Raw meats were over vegetables. When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated.
      • 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): 1. Refrigeration unit was missing a thermometer at the time of inspection. Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): 1. Door leading to outdoor patio was propped open at the time of inspection. Either keep the door closed, or install a door screen if you wish to leave it open (to minimize pest entry).
      • F2.2B The premises must be protected against entry of pests.
  7. Monitoring

    1 infraction

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Flytrap was over the main processing area at the time of inspection - CDI Ensure that foods are protection from contamination.
  8. Monitoring

    0 infractions