Smoke's Poutinerie
100-269 Bernard Ave Kelowna BC V1Y 6N2 · Restaurant - Food Service
3 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Staff are to record the temperatures of all temperature controlled units twice a day every day when the facility is in operation.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Ensure staff have access to sanitizer test strips and the corresponding color chart to verify sanitizer concentrations is at 200ppm (QUATs). 2. Record temperature logs for all temperature controlled units at least once a day.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Mice droppings were observed on the cardboard in the kitchen, on top of the hot water tank, and on the shelving for chemical storage. Staff to clean all affected areas with soapy water, rinse, and sanitize with 200ppm chlorine. Monitor for new droppings and contact the pest control technician if new droppings are found.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- 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): Remove all soiled cardboard and then clean, rinse, and sanitize food contact surfaces. Wiping clothes were not stored in sanitizer. Operator refilled bucket with new sanitizer, corrected during inspection.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.5 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Do not overfill insert with cheese curds. Ice is not able to maintain 4C or below when the entire insert is full and the ice does not come in contact with the container itself. Staff was directed to fill the insert only partially and to place an extra insert for the rest of the cheese curds in the front cooler. If cheese curds can not maintain a temperature of 4C or below in the ice bath, time may be used as a control when the cheese are in room temperature. Staff must use an alarm clock and record the time if this method is used. After every 2 hours, the cheese must be discarded. Toppings to the right of the cheese curd holder was in an ice bath, however the ice water did not make contact with the inserts and the piece of ice was too large. Staff was directed to add more cold water. Staff are to ensure that the ice water touches the inserts so that it can maintain a temperature of 4C or below. Hot holding units: 60C Reminder: food is to be heated to 60C or above before placing the food into the hot holder. hot holder must be heated to 60C before food is placed into it. Use thermometers to check all temperatures.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed potatoes being washed and rinsed in a large potato fries washer. Drainage hose was left on the mop sink floor and there was no air gap or backflow prevention device attached to the drainage hose. Staff indicated that they cannot drain the water into the food prep sink due to gravity and the lower elevation of the potato sink. Staff explained they do not use the food prep sink for washing and cutting potatoes. Observed staff pouring used mop water into the mop sink while the used potato water was draining into the mop sink. Operator is to only use the mop sink for cleaning purposes and must not drain the used potato water into the mop sink due to backflow, the flow of water in the reverse direction, which is a risk to contaminating food. See below for details regarding floor plans.
- 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): Obtain sanitizer strips to ensure that the proper sanitizer concentration is being used.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer spray bottles were found in use. Operator is to train all staff which chemicals are being used on the premises and the purpose for each one. Make sure all staff know what each chemical is used for: ie. detergent/soap, sanitizer, degreaser etc. Do not reuse or repurpose empty bottles like Windex with other chemicals. Observed a murky white liquid in a Windex bottle. Staff indicated that it was degreaser.
- 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): Range hood service sticker indicated that hood was to be inspected May 2023. Spoke with manager, sticker may not have been placed when it was last serviced. Next service is to be by February 2024.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Operator to submit an updated floor plan if they are to continue using the commercial potato fries washer. The existing food prep sink may be taken out to make space for the larger potato fries washer. Confirm with the area health inspector of the decision. Contact a plumbing professional to advise if the potato fries washer is decided to be used.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?