Shore Line Brewing Co.
116-3477 Lakeshore Rd Kelowna BC V1W 0A7 · Restaurant - Food Service
6 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The prep fridge containing raw proteins was measured at approximately 8°C. Operator discarded the raw proteins in the fridge and stated they would service the fridge prior to using it again.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5K: The ice scoop was being stored directly on the roof of the ice machine. Ensure this is properly stored to prevent contamination. There was buildup of dirt, grease, and debris under the refrigeration equipment, cooking equipment, and shelving in the rear of the kitchen. Please ensure these areas are cleaned under.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure daily temperature records are maintained for the refrigeration units
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooked meat and gravy in the hot holding unit was measured at approximately 45°C. Operator stated this food had recently been heated on the stove and then placed in the hot holding unit. Operator immediately reheated the meat on the stove and turned up the hot holding unit. Operator was advised to ensure the hot holding unit has time to heat up prior to moving food into it.
- 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): The quat sanitizer solution was at approximately 400ppm when tested. Operator was advised to get the technician to adjust the dispenser to produce a lower 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): F2.5B: There was a small water leak in the employee washroom and rear chemical at time of inspection. Ensure this is repaired. F2.5K: The ice scoop was being stored directly on the roof of the ice machine. Operator moved this to a clean container at time of inspection. *CDI*
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The fridge closest to the pizza oven was measured at approximately 15°C at time of inspection. Food inside fridge was relocated or placed in ice trays. Operator needs to demonstrate this fridge can reliably maintain food inside below 4°C or discontinue its use.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Main kitchen handwashing sink was not equipped with paper towel.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The internal temperature of the food in the prep cooler near the pizza oven was measured at approximately 17°C. Operator indicated that the high risk food had been inside the cooler for more than two hours. Food was discarded by the operator. Operator was instructed to monitor fridge temperature and discontinue its use until it could be repaired and maintain food at or below 4°C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): There were small black flies noted in rear area of the kitchen. Operator will implement pest control measures to ensure facility remains free of pests
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: The lid on the food prep cooler near the pizza oven was not properly attached to its hinges and needed repair to ensure it was properly sealing when closed. Operator was instructed to repair the lid to ensure it sealed properly and could be opened and closed easily. F2.5B: The ceiling of the kitchen had a buildup of dust and debris and needed cleaning. F2.5E*: A can of raid insecticide was noted in the rear area of the kitchen. The operator was instructed to remove the can from the facility *CDI*
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The handwashing sink in the rear of the facility was missing the knob for the cold water supply. Operator was instructed to replace the knob to allow for supply of both hot and cold water. The handwashing sink in the rear employee washroom was out of soap. Operator was instructed to ensure there is a supply of soap in a dispenser in the washroom.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan was not being kept onsite. The EHO provided a guide for making a food safety plan to the operator for their use and knowledge.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A written sanitation plan was not being kept onsite. The EHO provided a guide for making a written sanitation plan to the operator for their use and knowledge.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Dust in the walk-in-cooler fans that need to be cleaned Scoops observed to be stored in dry foods
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The ceiling has accumulated dust and food stains that need to be cleaned
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The hand washing station in the food preparation area has no access to cold water during time of inspection
- F1.7 Are foods protected from contamination?