Subcity Donair
103-1195 Industrial Rd West Kelowna BC V1Z 1G4 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Cut meat being hot held and then run through a cook step. Secondary Cook step must be at 71C for beef immediately after cutting. To be corrected immediately, contacted owner to discuss issue.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator informed EHO that second staff member with training had left premises earlier and he was getting off shift but did not have foodsafety training.
- 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.
- F1.1 Are proper cooking procedures followed?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): REPEAT INFRACTION - Operator stated test strips were available but were unable to find these strips at time of inspection. Please obtain strips and ensure QUATs sanitizer is at 200ppm to 400ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator was not aware of temperature critical limits and had stated he had an older foodsafe certificate from decades prior. Informed operator that certificate would have expired recently and FoodSafe training must be done once every five years. Please arrange this training immediately.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- 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): Permanently reinstall the premix sanitizer at the 3-compartment sink - 100 ppm Chlorine or quat is required.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - Handwashing sink is non-functional and must be repaired. - Some cleaning required - back cooler shelving and doors.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Wiping cloths to be stored in the sanitizer solution.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Chicken must be reheated before hot holding.
- 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
- 3 - Are proper cooling procedures followed?
- Observation(s): Chicken must be cooled quickly. Internal temperature of the batch cooked in the morning was measured to be 19°C and was discarded at the time of inspection. Monitor cooling process; log sheets left with staff.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Cut veggies in the prep cooler inserts were measured between 15°C to 20°C; these were covered at the time of inspection. Store smaller portions in these inserts
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 8.3) No sanitizer residual detected from the automatic sanitizer dispenser. Staff are using chlorine to manually sanitize, but are unsure on concentration required - 200 ppm chlorine must be detected. 8.5) Provide a sanitizer for the countertops/wiping cloths.
- 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Tap at hand wash sink is loose. Repair needed.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Quat sanitizer in the mixer is empty; currently staff are using bleach for sanitizing dishes and utensils. Left test strips with store manager - mark the water level and bleach levels to ensure 200ppm residual when manually washing dishes/utensils.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?