The Bike Shop Cafe
101-1357 Ellis St Kelowna BC V1Y 1Z9 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No residual chlorine detected in dishwasher - operator is able to wash dishes using manual process as described during inspection. Operator to contact maintenance to have dishwasher fixed prior to use - thank you. Please check dishwasher using test strips supplied by maintenance provider on a frequent basis.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher noted at 50 ppm chlorine- Good. QUATs sanitizer bottle tested at 50 ppm. Only a cleaner is being used to wipe down tables. Ensure that a sanitizing step is implemented in addition to cleaning.
- 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
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher did not have chlorine detected at the dishes or the clear tube where the chlorine is dispensed from in the dishwasher.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Deli slicer has build up of food debris.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): No verification of FOODSAFE or equivalent provided. Ensure at least one operator on site has FOODSAFE or its equivalent. Starting from July 30th, 2018, all certificates will have a five year expiry date. A refresher course can be taken online for those who wish to renew their certificates.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): QUATs sanitizer noted at 400ppm. Please follow bottle label for proper mixing. As stated on the bottle, a 200 ppm concentration is optimal for no rinse food contact surfaces.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): No paper towels noted in the wheel chair accessible washroom.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Thermometer is required in the milk fridge
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Can opener has a build up of food debris
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Front sink only has sanitizer, please provide liquid hand soap and paper towel
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitizer being used has changed since the plan was developed and needs to be revised
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions