Sunset Organic Bistro
4870 Chute Lake Rd Kelowna BC V1W 4M3 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The ice machine in the kitchen had a buildup of discoloration and needed to be cleaned and sanitized.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperatures for all refrigeration equipment need to be measured and recorded at least daily.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Salad bar display cooler and its under counter compartment measured at 15C with IR thermometer, and displayed 15C on the external thermometer stored within. All potentially hazardous foods were discarded during inspection. *Discontinue using this cooler until it is repaired and can maintain at 4C or below. Operator to send service report to the health officer by June 26. All other coolers and under counter coolers are maintaining proper temperatures, and can be used as replacement. Discussed with operator the requirement of checking refrigeration temperatures at least twice a day to ensure foods are held at safe temperatures.
- 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): Observed several scoops stored within dry food containers, with handles submerged in dry food. This can result in cross contamination of dry food from hands. Operator removed the scoops and discarded the potentially contaminated dry food. *Please ensure all scoops for food have handles, and store scoops properly to prevent potential contamination from hands.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs not available during inspection. Restart temperature logs.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Send a copy of the Sanitation Plan to the health officer by July 10.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Send FoodSafe certificates to the health officer by June 30.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- 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): Require thermometers in all food coolers, and all food coolers, freezer and temperature to be recorded on a temperature log. Upper preparation units should be recorded separate from lower unit temperature logs.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide thermometers in all refrigerator units. In prep stations provide thermometers for the upper and lower case.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Fruit flies in service area.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer in spray bottles not at 200 ppm.
- 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): Wall below dirty dish counter and around the hand sink requires cleaning.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Keep documentation at the facility for inspection purposes.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): New dishwasher in kitchen., and new dishwashers in serving area. Reviewed requirements for rinse temperature. Require the gauge to be working so that staff know if dishwasher is reaching the required rinse temperature.
- 11 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): No approval for dispensing and serving gelato. Plans and sinks are required to be submitted when adding food service areas.
- 11.1 - Operator must have a valid permit to operate or approval to operate.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Gelato area added, no plans submitted. Additional food service areas require plans to be submitted for review and approved prior to use. Gelata area requires a hand washing sink. Provide a plan showing bar area, gelato area, and wine serving area. Plan to show sinks, refrigeration, and glass washers.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink required by gelato service area, and by the dishwasher installed in the wine service. Plans requested on previous report.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Require detailed HACCP for sous vide items to be submitted. Time and temperature that are to be used. Method of recording. Submit 3 high risk items, to EHO for review prior to opening.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Provide a sanitation plan for the kitchen staff.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Ice- scoop stored in container that is not washable. Store ice-scoop in a clean container.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Gelato area added, no plans submitted for approval. additional food service layouts are required to be submitted for review and approved prior to installation. This area requires a hand washing sink. Provide a plan showing bar area and gelato area. Plan to show sinks, refrigeration, dishwasher and add a hand sink that is required by this food service area.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Require hand sink by gelato dispensing area.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Gelato area requires a hand wash sink.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Chef to email three food safety plans to EHO. Recommend one of the food safety plans be the preparation of the short ribs.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Provide a sanitation plan for the kitchen staff.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions