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The Boardroom

230 Queensway Ave Kelowna BC V1Y 6S4 · Restaurant - Food Service

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Observed no running hot water in facility warewashing and handwashing sinks. CORRECTIVE ACTION: Ensure hot water is readily available for washing hands and sanitation. CORRECTED DURING INSPECTION
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A : Observed no QUATS sanitizer test strips to verify required QUATS sanitizer concentration of 200ppm F2.1B: Observed no probe thermometer to verify cooking temperature of proteins cooked on the barbeque. CORRECTIVE ACTION: F2.1A: Ensure QUATS sanitizer test strips are available for all staff to verify QUATS sanitizer concentration. F2.1B: Ensure NSF certified probe probe thermometer are available to verify cooking temperatures of all potentially hazardous foods.
  5. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Discussed large metal mixing bowls used to serve ready to eat premade potato and pasta salad where product not served on ice or cold temperature controls in place. When temperature control is not adequately in place and time is being used to control Food Safety, service of potentially hazardous foods such as salad should be limited to 2 hours in the Danger Zone and then discarded afterwards. Prior approval from our office is required if proposing to use greater than 2 hours of service for potentially hazardous foods and even with additional controls in place (e.g. pre chilling to 4 C, labelling, documentation, strictly following guidelines, etc.) it would never exceed 4 hours and discarded.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?