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The Bullwheel

5275 Big White Rd Kelowna BC V1P 1P3 · Restaurant - Food Service

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Iodine sanitizers in two glasswashers in the bar area observed to be empty. New iodine solution was installed and the glasswasher was observed to be in good working order.
  3. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Internal temperature of a pot of gravy measured to be 10C and a pot of chicken soup measured to be 7-8C. Both items were made on April 6, 2022 which was the day before the time of the inspection. A pot of gravy and chicken soup were discarded on-site.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Beef patties observed to be thawed in a bucket of water.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Two prep cooler measured 7-8C and 10C respectively. Food not discarded considering the fast turnover period. 2) Walk-in cooler measured 4-7C, observed to be due to frequent use and multiple items being cooled in the cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Two buckets of cooled items in the walk-in cooler were measured to be ~6C.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Eggs stored on top of vegetables in an upright glassdoor cooler.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bar high-temperature glasswasher measured 46C during the final rinse cycle.