The Clubhouse at Cottonwoods
2255 Ethel St Kelowna BC V1Y 2Z9 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation logs observed. Ensure to monitor the dishwasher and food contact surface sanitizer concentration daily and record on a log sheet. Email a copy to the EHO for verification. Please have a new adequate color measuring chart for chlorine test strips.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure a probe thermometer is available to monitor internal temperature of potentially hazardous foods.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Operator indicated that leftover food products are not provided to children and only consumed by staff. Improperly cooled foods can support the growth of pathogenic bacteria which can lead to foodborne illness. Proper cooling procedures should be observed to prevent potential foodborne illness.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips for measuring chlorine/bleach sanitizer solution appear to be expired. Operator must obtain new chlorine test strips for monitoring sanitizer concentration. Dishwasher sanitizer concentration should be measured regularly to ensure adequate sanitizing action is maintained.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Ventilation system in the kitchen is not functioning, staff indicated that during certain cooking procedures this can result in the accumulation of smoke and vapours in the kitchen space.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): No staff with valid FOODSAFE training at time of inspection.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Residual sanitizer level for the mechanical sanitizer measured to be a little low. This could be due to limited sanitizer in the bottle or issues with equipment. Monitor and call for service. 50 ppm chlorine residual is required.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer residual was not detected from the mechanical dishwasher. - Call for service to ensure that 50 ppm chlorine residual can be detected on the dishes after each cycle. - Obtain test strips and monitor routinely (recommend checking every few days).
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- Are foods from approved sources?
- Observation(s): EHO needs to verify apple juicing; no concerns with other food sources.
- 10.1 - All foods on the premises must be from an approved source.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions