Starbucks Coffee #4659
30-2475 Dobbin Rd West Kelowna BC V4T 2E9 · Restaurant - Food Service
9 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizers in large red pails and in the clear trays that held towels for steam wands were below 200ppm. 1. Monitor sanitizer concentration regularly using test strips. 2. Replenish quat sanitizer solution when the concentration falls below 200ppm. 3. If not already, use synthetic fiber wiping cloths in sanitizer pails wherever possible when using quat based sanitizer.
- 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)?
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed that some buckets of sanitizer were at 50ppm (Quats sanitizer). The operator explained that buckets of sanitizers are refilled after every hour. Monitor the concentration to ensure it is maintained at 200ppm within the hour. Ensure the buckets of sanitizer are maintained at an adequate concentration and are free of organic matter that can affects its effectiveness. Operator replaced the sanitizers in the buckets with fresh one.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): See attached list of approved BC Food Safe Level 1 equivalent courses: FOOD HANDLERS TRAINING COURSES EQUIVALENT TO BC FOODSAFE LEVEL 1 http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/Food_Handlers_Training_Courses_Equivalent_to_BC_FOODSAFE_Level_1.pdf
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 3 separate sanitizer solution buckets holding wiping clothes were measured at 50ppm (quats sanitizer). Staff were instructed to refill the buckets with fresh sanitizer. Ensure that the sanitizing solution is maintained at an adequate concentration, free of debris, cloudiness and other matter that may interfere with the sanitizer's effectiveness.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Manager has a certificate from FoodSafetyMarket, which is not an equivalent. At least one employee, in the absence of the operator, must be certificated from an approved food safety training program. Please apply and sent proof of enrollment to the EHO by email. List of training courses that are equivalent to BC FOODSAFE level 1: http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/Food_Handlers_Training_Courses_Equivalent_to_BC_FOODSAFE_Level_1.pdf
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.2 - Is the contact information the same?
- Monitoring
1 infraction
- F3.2 - Is the contact information the same?
- F3.2A - Updated contact information must be provided to the health officer.
- F3.2 - Is the contact information the same?
- Monitoring
0 infractions
- Monitoring
0 infractions