The Chopped Leaf
12-3151 Lakeshore Rd Kelowna BC V1W 3S9 · Restaurant - Food Service
4 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): - please ensure to regularly prime and check chlorine sanitizer level in dishwasher. dishwasher had to be run a few times with priming before chlorine was detected - QUAT sanitizer dispenser was at 100ppm. servicing is required as minimum is to be 200ppm
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No chlorine detected in a low-temperature dishwasher due to insufficient level of chlorine in a sanitizer bucket. Please ensure that dishwasher is adequately supplied with chlorine to maintain minimum of 50 ppm.
- 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 food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chemical dishwasher, when tested with three different set of test strips, was observed to have no chlorine concentration for sanitizing. Illness causing microorganisms of public health importance are present on food contact surfaces and are destroyed through effective sanitization practices. Chorine based dishwashers sanitize food contact surfaces effectively when used at a concentration of 50ppm-100ppm during the cycle. Manager discovered the suction device in the chlorine container was sitting above the product rather than in it. After running another cycle and retesting the chlorine residual, the appropriate concentration of 50ppm-100ppm was achieved. Using test strips helps ensure that chlorine concentration levels are being adequately maintained.<<<<<
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C Observed QUAT sanitizer buckets at appropriate concentration of 200ppm-400ppm, but sanitizer solution fill level was low and cloths were not fully submerged. Illness causing microorganism of public health importance are present on food contact surfaces and wiping cloths and are destroyed through effective sanitization practices. When the cloths are not fully submerged in the sanitizer solution, the sanitizing action of the QUAT product is unable to prevent the growth of illness causing pathogenic microorganisms. Sanitizing using a cloth without any QUATs absorbed into the cloth will result in material to be sanitized being spread around surfaces instead, leading to increased likelihood of contamination of those surfaces. Manager will ensure that QUAT solution level is high enough that cloths can, and will, be fully submerged. F2.5K Observed quinoa spilled on floor in dry stock area. Pests are carriers of illness causing microorganisms and can contaminate food and food contact surfaces with those microorganisms. The premises must be maintained in a clean and sanitary manner to prevent attracting pests, including cleaning up spilled food product as necessary. Intermittent spills should be cleaned up as they occur to ensure sanitary maintenance of the premises. Manager stated sweeping and cleaning of the floors is part of the nightly cleaning schedule and cleaned it immediately. F2.5K Observed handled scoop sitting in dry bulk bin of quinoa. Equipment that is handled by staff and stored in food product, increase the risk of introducing physical hazards or illness causing microorganisms, contaminating that food product. Scoops are required to be stored outside of food product and in individual storage containers to reduce the risk of contamination from the handling surface and from allergens. Operator removed the scoop from the food product and moved it to the dishwashing area for cleaning and identified the designated hook that was intended for storing the scoop. Operator also stated he will re-educate as to the proper storing procedure.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?