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The Bohemian

524 Bernard Ave Kelowna BC V1Y 1P6 · Restaurant - Food Service

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Corrected at time of inspection. Hot holding unit was keeping foods at 55C after stirring. Unit was turned up higher (food stored for less than 2 hours) and would be discarded at end of shift at 2PM. Hot holding units must keep food at 60C/140F or higher at all times.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler across from the grill at the end of the food preparation area closest to the wall noted at 8 degrees C. Lid was closed at the time of inspection. Instructed operator to place food in alternate cooler if temperature does not reach 4 degrees C or lower.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff observed eating food item with their hands then proceeded to cut and prepare food. Staff was asked to wash their hands. This was corrected during inspection.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Meat seen thawing out at room temperature. Food was still frozen to the touch. This was placed into the walk in cooler. This was corrected at the time of inspection.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): ***Still outstanding.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  5. 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 reached 71 degrees C at the dishes. QUATs sanitizer back of house at 200 ppm. Glass washer noted at 50 ppm chlorine. Front of house using only cleaner for tables. Ensure that a sanitizer is used in addition to cleaning.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Please keep staff copies of FOODSAFE or equivalent on site for verification.
  6. Monitoring

    3 infractions

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Employee observed to touch their face and wipe hands on a wiping cloth after washing their hands. Discussed with operator regarding proper hand hygiene practice.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Wooden support pole by the back kitchen area is visibly dirty with dust and requires cleaning. Bread seen cooling uncovered nearby.
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • F2.5 - Are foods from approved sources?
      • Observation(s): Ensure that house made jams are properly labelled to indicate that they need to keep refrigerated. Operator stated food testing was done many years ago.
      • F2.5A - All foods on the premises must be from an approved source.
  7. Monitoring

    5 infractions

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Front of the house staff member was coughing extensively (visibly sick) and being asked by other staff members if they are feeling better. Did not observe front of the house staff members washing their hands. Please ensure front staff are washing their hands and have reviewed your sick employee policy
      • F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5F - Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Pest activity detected. Please work with your pest control company to seal up holes around pipes and rails. Please request the pest control company to do a walk around to identify vulnerable areas and provide a report of activity. All food contact surfaces may have been exposed to contamination during the night from pest related activity. Please sanitize all food contact surfaces in the morning and clean up fecal matter.
      • F2.2A - The premises must be maintained free of pests.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Area under the dishwasher has a build up of food and debris Knives are being stored in between the coolers. Please add a knife holder to the kitchen line. Cooling wands are being cleaned with soap. Please sanitize by fully submerging in sanitizing solution for 2 minutes. Sanitizer bottle was being filled with an unknown solution (label was worn and could not be read). This bottle was disposed at the time of inspection. Sanitizer bottles were replaced with appropriate concentration of sanitizer. Front of the house sanitizer bottles with the label 'Clorox' is being filled with a cleaner (green works) and tea tree oil and water. Sanitizer is not being used. Please ensure that a sanitizer is being used on all food contact surfaces.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The wall behind the hot holding equipment has exposed drywall and a build up of food and debris
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • F3.4K - The premises must be maintained to prevent harbourage of pests.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): EHO will send a template
  8. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): *Internal food temperature the sauce in a fridge in the food preparation area is at 7.1 degree Celsius; salad at 11.1 degree Celsius; and salmon at 9 degree Celsius. The foods are stored on the bottom shelves in the food preparation cold holding units. Food probe thermometers were used to verify the temperatures. The inspector advised the staff to monitor the food temperatures after the meal rush. Potentially hazardous foods that are stored between 4 and 60 degree Celsius for more than two hours must be discarded.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): *An back exterior door near the walk in coolers have gaps which may allow pest entry. *Shelf finishes in the back food equipment and food storage area are not smooth, impervious to moisture and easy to clean. Some of the surfaces have accumulated debris and stains. Repeated infractions. The operator should provide the inspector a plan to address this item.
  9. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): *Corrected During Inspection (CDI).