The Canadian Brewhouse & Grill
130-3030 Pandosy St Kelowna BC V1Y 0C4 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - general cleaning of facility required (fridges, handles, dish pit area) - ice maker leaking at time of inspection - new door required for freezer across from cook line, next to office. door handle is cracked exposing porous material and grime buildup is evident.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): water pooling was evident in front bar area. Unsure if draining improperly from ice well, or dishwasher. Please ensure to monitor, and complete repairs as needed
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): multiple handwashing sinks in the kitchen were not in operation. Employee mentioned that management is aware and a service call has been made. Other handwashing sinks are still available near by that are in good working order
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler across grills measured to be 12-14C. When measured after 30min, cooler was measured to be 15C. Insert full of ham, pepperoni, meat chucks, bacon, green onion, onion, red onion, pepper, mushroom, taco meat, smoked meat, and sliced cheese discarded.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Several attempts at testing the chlorine concentration after the rinse cycle using chlorine test strip (EHO's and Operators used) were unable to measure chlorine within a range of 50 ppm to 100 ppm. Operator stated this dishwasher is checked as standard practice but had not been in the morning. Operator to contact maintenance contractor for dishwasher to adjust chlorine levels so as to ensure a chlorine residual of 50 ppm to 100 ppm is detectable after cycle is complete.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Three handwashing sinks were not equipped with paper towel, including the handsink in the bar that is isolated from the kitchen sinks. Operator must ensure these sinks are equipped with hot/cold water, soap, and paper towel at all times.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?