Sunny's Modern Diner
235 Bernard Ave Kelowna BC V1Y 1J5 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Staff unable to locate sanitizer test strips and the temperature logs.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Loose cracked tile near the dishwasher to be fixed/replaced. All floors must be kept clean and in good repair.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Send inspector copies of staff's Foodsafe certificates 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
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Wash gauge on the high temperature dishwasher appeared to be broken, pointer did not move during the entire wash-rinse cycles. Staff/operator is to contact a technician to ensure that wash and rinse gauges are working as intended. Final rinse temperature did not reach a minimum of 71C. Staff are to use their available sanitizer as a final step to dishwashing until a technician repairs the dishwasher and verifies it reaches at least 71C during the final rinse cycle. Contact the inspector when the dishwasher has been serviced. Quats sanitizer: 200ppm (in compliance)
- F2.3A Mechanical dishwasher/glasswasher 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): See BCCDC's guidelines for pooling egg safety: http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/Pooled%20Egg%20Guideline_FINAL.pdf
- F2.5G Foods must be stored in a manner to prevent contamination.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Front coolers around grill area at 6 to 8 Celsius. Until resolved, cooler temperatures should be monitored and recorded every 2 hours.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?