The Coop Wicked Chicken
274 Bernard Ave Kelowna BC V1Y 6N4 · Restaurant - Food Service
3 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Do not store raw meats above ready to eat foods like cheese and avocados. Reorganize refrigerated drawers and fridges so that RTE foods are above raw meats.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature logs must be maintained x2 daily.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rat and mice droppings were observed in the back room with the water heater and dry storage area respectively. 1. Back door's door sweep to be replaced. 2. Staff/operator must clean and sanitizer all affected areas by rodent droppings (ie. dry storage area and back room with water heater. 3. Pest technician to provide service 4. Monitor for new activity 5. Do not leave food open or exposed (ie. lard and croutons in the cardboard boxes). All foods must be kept in pest proof containers with lids. 6. Remove cardboard and other materials that are not required for operations from the facility. 7. Install screens, mesh, or cover any exposed holes and openings where possible.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed build up of biofilm in the interior of the ice machine. Clean and sanitize the ice machine routinely. Recommended to clean and sanitize at least once a month.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Mice droppings were observed in the dry storage area at the back and under the front bar hand washing sink. Clean and sanitize all affected areas. Prevent entry by installing new door sweep for back door and close any openings to prevent rodents from entering. Contact pest control and submit report to the health inspector.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. QUATS sanitizer in the spray bottles were above 400ppm. Operator and staff diluted sanitizer solution to 200ppm. 2. High temperature dishwasher, final rinse temperature: 78.4C, in compliance.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7E Handwashing stations must remain accessible at all times.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ensure staff understand the difference between detergent and sanitizer. Detergent was mistaken as sanitizer and was wrongly connected to the dispensers (corrected during inspection). Sanitizer bottle and sanitizer bucket for wash clothes, quats: 0ppm. Corrected during inspection to 200ppm. High temperature dishwasher, final rinse at plate level: 71.8C (in compliance)
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7E Handwashing stations must remain accessible at all times.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?