The Bear Kiosk
3200 Via Centrale Kelowna BC V1V 2A4 · Restaurant - Food Service
7 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed hot dog toppings (ie. cut onions, shredded cheese, etc) stored in plastic containers within metal inserts inside a counter top pre-table style refrigerator - These ingredients were measured at a temperature as high as 12 deg.C. Please revise storage practices such that hot dog toppings stored in the counter top refrigerator are placed directly in to a clean metal food storage insert (ie. remove plastic storage containers) and ensure storage at 4deg.C or less.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Hot dogs are being placed within a hot holding unit with 3 metal inserts (2 types of hot dogs/smokies) and there has been no distinction between reheating of hot dogs prior hot holding. Please revise processes for hot dogs/smokies to include a separate re-heating step to 74deg.C or greater prior to hot holding at 60deg.C or greater.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): One broken thermometer was observed in the glass door refrigerator used to store food like sandwiches. Please provide working thermometers inside all refrigeration units.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please ensure that all refrigerators are provided with thermometers inside the unit and please re-start daily temperature monitoring records for refrigeration units, hot dog final cook and hot holding temps
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Hard surface "no rinse" required (ie. quaternary ammonia) sanitizer solutions were not available/not in use at the time of inspection. Observed an unlabelled bottle of yellow coloured disinfectant that staff indicated was in use as a sanitizer for cleaning equipment, counters, etc. The probe thermometer in use for testing the temperature of hot dogs was visibly dirty and not being cleaned/sanitized between use. Please ensure that a properly mixed and labelled "no rinse" required sanitizer solution (ie. 200ppm quaternary ammonia) is available and in use within the Quail Kiosk and ensure that food contact surfaces like the probe thermometer stem are being cleaned and sanitized appropriately.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please locate a basic food safety plan within the Quail Kiosk that provides instruction to staff on refrigeration temperatures/storage temps for PHF, hot dog cooking/reheating and hot holding procedures, etc.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please provide a basic sanitation plan within the Quail Kiosk that provides instructions for staff on using chemicals like sanitizer solutions, as well as, expected procedures and frequency of cleaning kiosk equipment and food contact surfaces.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Smokies may not be undergoing reheating to ≥74deg.C prior to hot holding at ≥60deg.C
- 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): Observed pre-packaged sandwiches from offsite manufacturer missing ingredient listings on sandwiches being retailed out of kiosk.
- F2.1 Does the facility have proper monitoring supplies?
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Smokies may not be undergoing reheating to ≥74deg.C prior to hot holding at ≥60deg.C
- F2.1 Does the facility have proper monitoring supplies?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Inadequate sanitizer measured in spray bottles located within concessions.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit was not posted at a conspicuous location.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser was not available at the handwashing station.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No temperature log is being kept for the cooler holding potentially hazardous foods.
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temp of Bear Kiosk prep table cooler found at 12deg.C. Use of this prep table refrigerator for storage of PHF discontinued until it has been serviced and ≤4deg.C maintained.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution to be provided within Kiosk for routine sanitizing of surfaces/equipment.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety aspects for Kiosks to be included in Food Safety Plan for The Okanagan Golf Club.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions