Tackle Box Coffee Bar @ Rustic Reel Brewing
760 Vaughan Ave Kelowna BC V1Y 7E4 · Restaurant - Food Service
1 inspection
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed the mini fridge at the far end of the service counter with an ambient temperature of 7–11°C. The internal temperature of an opened container of almond milk was 10°C. Staff moved all potentially hazardous foods to a functioning cooler. A build-up of ice was also observed in the mini fridge. Potentially hazardous foods must not be stored in this unit until it can maintain food items at 4°C or lower. Operator is to remove the ice build-up and provide the EHO with a photo showing an internal thermometer reading of 4°C or lower to resolve this infraction.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed the facility to be storing utensils in sanitizer. Storing utensils in sanitizer is not recommended because there is a potential risk of contaminating food with the sanitizer. In-use utensils must be stored in one of the following ways: - On a clean portion of a food preparation table or cooking equipment. - In a container of food with the dispensing utensil handle extended out of the food. - In a dipper well with a continuous flow of water. - In a container of water if the water is 4°C/40°F or less or 60°C/140°F or greater; the container and utensils must be washed and sanitized at least every 4 hours and whenever contamination is introduced.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?