The Curious Artistry & Alchemy
1423 Ellis St Kelowna BC V1Y 1Z9 · Restaurant - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Bought prosciutto seeing hanging in the drying room. Label says to keep refrigerated. This was corrected during inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUATs sanitizer in sanitizer bottle noted at 50ppm. Sanitizer pre-mixed dispenser noted at 200 ppm after running the lines for approx. 30 seconds. Under-counter washer for glassware at 73.1 degrees C. Dishwasher noted at 50 ppm chlorine.
- 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?
- Observation(s): Hand wash station in the back area of the premise being used as a thaw sink. Ensure this sink is accessible for hand washing for those working in the back area of the premise.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Blanching fries and placing them into the walk-in cooler hot. This is driving the temperature of the cooler and its contents up. Please have a cooling log to maintain record of the time and temperature and place hot foods in the cooler once they have reached acceptable temperatures.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Large amount of eggs are being kept at room temperature during the rush. Please take out smaller amounts so the eggs are maintained at 4 degrees Celsius or lower. Prosciutto and sour Tuscan salami is hanging in the display case at 10 °C. Product information is require to determine if this temperature is acceptable (i.e. the pH is 4.6 or less OR the pH is lower than 5.3 and the Aw is 0.9). Meats were placed in the cooler. A thermometer is required where the meat is being kept (i.e. the beer cooler).
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Area under the racks for dry storage has some staining and build-up of debris.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Liquid soap and paper towel is required in the bar area
- F1.3 - Are proper cooling procedures followed?