Tamm Restaurant
430 Harvey Ave Kelowna BC V1Y 6C6 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - dishwasher has leak with bucket full of water underneath at time of inspection - operator indicated technician has been scheduled - no sanitizer was available on site - operator to have chlorine bleach sanitizer available on site during follow up inspection - bleach was readily available in storage
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - handwashing sink turned off due to water pressure issues for residence - operator to service and let EHO know when complete
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed operator cooling a large batch of food at room temperature. To prevent bacterial growth and toxin release, hot food must be cooled rapidly. This involves two stages: cooling from 60°C (140°F) to 20°C (68°F) within 2 hours, and then cooling from 20°C (68°F) to 4°C (40°F ) or below within 4 hours. Use shallow, food-grade containers, small portions, and methods like ice baths or ice wands to rapidly cool food. Operator to divide large batches of food into smaller, manageable portions, use shallow pans, submerge food in an ice bath or use ice wands to stir the hot food to promote even and faster cooling.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed in the dry storage, an open cardboard box containing beans, and other bulk food items are stored on the floor. Food items should be stored in a food grade container and off the floor to prevent contamination of the food and facilitate easier cleaning of the premises. Operator to remove food products from the floor and store food items in food grade airtight containers.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed that there was no sanitizer test strips available for use at the time of inspection. Sanitizer test strip help ensure that the sanitizer is being maintained at a proper concentration. Maintaining the correct sanitizer concentration is vital for effective sanitization of food contact surfaces which help prevent foodborne illnesses. Operator to obtain the appropriate test strips for the type of sanitizer used (e.g., chlorine or quat) and ensure that they are regularly used to check sanitizer concentration.
- 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): Observed that scoops were submerged in bulk bins containing food products. Submerging scoops in food containers could contaminate food by transferring bacteria from the scoop to the food especially when scoops are not cleaned well from previous uses. Operator must ensure that the scoops are stored outside of the bulk food containers and the scoops used should have handles.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): It was observed that there was no hot water available in the handwashing station. Hot water is required for effective and proper handwashing. Operator to make sure that the handwashing sink is supplied with hot water.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
2 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): - food store section of facility was noted to be selling unlabeled sour cream and soup. Product name, ingredient list, packaged dates, and use by dates are required.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): - separate approval required for food store - sale of processed foods requires approval (OUTSTANDING INFRACTION)
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Prep cooler measured to be 8C. Internal temp of food items measured to be 7-8C. 2) Middle column of hot holding unit measured to be 48C to 54C. Two containers of shredded beef (~500mL x2), half insert full of shredded beef, and a full insert of pork voluntarily discarded. Corrective action: 1) Fix the prep cooler in a manner that can maintain 4C or below at all times during operation. 2) Adjust the temperature of hot holding unit to maintain 60C or above.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Three pots full of lard observed to be cooling in a room temperature, all three measured to be ~22C. Operator was unsure of the time of cooling, but estimated to be ~4hours. All three pots were immediately moved to a walk-in cooler.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): At the time of the inspection, the facility was providing food processing and food store services, but no documentation supporting the approval of the two operations was found. Processed PHFs requiring temperature control were temporarily put on hold until further review by an area EHO. Items put on hold are as follows: - Beef/pork/chicken dumpling 10pc packs x 21 - Unlabeled sausage/frozen meat x 48 - Unlabeled green beef soup x 6 - Unlabeled red beef soup x 6 - Unlabeled pastry x 1
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Four car tires stored on the premises. 2) Multiple dogs observed to be living on the second floor of the premises. Corrective Action: 1) Remove the car tires from the premises. 2) Ensure that the premises is free of any animals. Keep the 2nd floor sanitary and free of any
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5F Animals must not be permitted in the premises unless they are certified service animals.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Food processing procedures to be reviewed by an area EHO.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Kitchen handwashing sink drain observed to be clogged. The water supply was turned off at the time of the inspection. Corrective Action: Fix the drain of the handwashing sink. In the meantime, use handwashing sink available across a wall from hot holding units to perform hand hygiene.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Food processing review in progress.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food processing food safety plan to be reviewed by an area EHO.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Food processing sanitation plan to be reviewed by an area EHO.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?