TH1 Catering
1045 Sutherland Ave Kelowna BC V1Y 5Y1 · Catering - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Expired QUAT sanitizer test strips were observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure appropriate sanitizer testing strips are available onsite.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Food residue observed on the meat-slicer. Inadequate washing and sanitizing of the meat-slicer can lead to the growth of disease-causing bacteria which can cross-contaminate food. Ensure to dismantle the removable parts while cleaning and follow the meat slicer cleaning manual procedures properly. Wash, rinse, and sanitize the meat slicer as per the Sanitation plan.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips onsite are currently expired and need to be replaced to ensure that monitoring procedures provide accurate measurement of sanitizer concentrations. To resolve this infraction provide EHO with picture confirming new test strips have been acquired.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Concentration of quaternary ammonia (QUAT) sanitizer measured above 400ppm at time of inspection. QUAT sanitizers should be maintained between 200ppm and 400ppm, concentrations of QUAT sanitizers exceeding 400ppm are not considered safe for food contact surfaces. Provide EHO with a service report after the technician adjusts the dispenser concentrations to resolve this infraction.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Sanitizer in a few spray bottles and the wiping cloth bucket was ~50-150ppm Corrective Action: • Re-fill sanitizer bottles and wiping cloth solution with 200ppm QUATs solution • Monitor sanitizer concentration in spray bottles and wiping cloth bucket to ensure at least 200ppm QUATs, change solution in bucket every ~2hrs or as needed when concentration drops below 200ppm
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Menu is complex with advanced food prep, including sous vide cooking. Update the FSP to include sous vide.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?