Tahini's
2-2090 Harvey Ave Kelowna BC V1Y 8P8 · Restaurant - Food Service
2 inspections
- Monitoring
5 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Staff were observed cooking chicken on the flat top grill on a low temperature setting during the secondary cook step and a final cook temperature of 150deg.F was measured at the time of inspection. A staff member subsequently identified that the grill setting was too low and increased the temperature setting. Staff members on duty at the time of inspection also did not know what the minimum final cook temperature should be for chicken or gyro meat and could not locate anything to reference for final cook temperature standards. Temperature logs as observed onsite are creating confusion with staff because of the failure to identify whether staff are recording final cook or hot holding temperatures. Specifically, the temperature standard for chicken identified on the temperature log was observed to be 140F or above, Gyro, 165F or above, poutine gravy 165F or above, rice 140F or above. Operator must ensure that chicken in is cooked to an internal temperature of ≥165deg.F during the secondary cook step on the flat top grill. Please also ensure that staff use the appropriate and high enough temperature setting on the flat top grill to achieve the necessary final cook temperature.
- F1.7 Are foods protected from contamination?
- Observation(s): A cart with a cone of raw chicken was observed inside the walk-in refrigerator with the chicken cone being stored directly against an open box of bagged shredded cheese. Operator indicated that this chicken cone should have been plastic wrapped and stored in the center area of the walk-in refrigerator. Please take corrective actions to ensure that raw animal proteins (ie. chicken, etc) are stored below and adequately separated from ready to eat food at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): As discussed while on site, please revise temperature monitoring records to include both a final cook temperature verification and holding temperature verification recorded separately. Please also identify and differentiate between the final cook temperature standard and hot holding temperature standard on your daily temperature verification record.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Premix sanitizer solutions were not provided/not in use at the front kitchen area at the time of inspection. Please ensure that your red sanitizer bucket(s) are located at the front kitchen area for storage of cleaning cloths in continuous use and for routine sanitizing of food contact surfaces (ie. cutting boards, cutting knives, etc).
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): No staff on duty at the time of inspection held valid FoodSafe certification. Please ensure that at least one FoodSafe certified staff member is on duty at all times during operation.
- F1.1 Are proper cooking procedures followed?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Current refrigeration space was observed inadequate for the safe/separated store of a large raw chicken order that arrived at the time of inspection. Operator indicated that chicken orders can only be placed through their supplier on Tuesday's and Thursday's and current sales require storage and processing of higher amounts of chicken than expected. Although owner indicated at the time of inspection, that additional refrigeration within the Tahini's kitchen is planned in order to better separate raw chicken from ready to eat food in order to prevent cross-contamination, additional refrigeration has not yet been ordered/purchased or installed. As discussed, please ensure that no additional large chicken orders are placed this week until additional refrigeration unit(s) have been installed to ensure safe storage of raw meat and ready to eat food (ie. adequately separated with raw meat stored below ready to eat food).
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please ensure that temperature monitoring records are available onsite for refrigeration, hot holding units and final cook temperatures.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Only one premixed hard surface sanitizer solution bottle was observed in the back kitchen area and the sanitizer solution was observed undiluted and measured at a high chemical concentration. Operators were unsure on a dilution ratio in order to achieve 200-400ppm quaternary ammonia (per label specifications). As previously discussed, please install a pre-mix sanitizer dispenser at the back 3-compartment sink and ensure that test strips are used routinely to confirm mixing at a "no rinse" required concentration per manufacturer specifications.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The outside of food containers in the back office/storage area were observed in an unsanitary condition. Please clean these containers upon arrival for storage in a clean/sanitary condition prior to use.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Both paper towel dispensers at the front and back hand washing sinks were empty and/or not functioning to dispense paper towel when refilled. The liquid soap dispenser at the back hand washing sink had fallen off the wall and accordingly, liquid soap was also not available/not in use at this hand sink. Please ensure that all hand washing sinks are provided with functioning liquid soap and paper towel dispensers that remain stocked and available for use at all times during operation.
- F1.7 Are foods protected from contamination?