The Dorchester Retirement Residence
863 Leon Ave Kelowna BC V1Y 9V4 · Institutional - Food Service
3 inspections
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed a staff member place a container of boiled eggs into the line cooler with an internal temperature of 82°C. Hot items should not be placed immediately into the cooler, as this can raise the cooler's temperature above 4°C and affect the safety of other stored foods. Proper cooling procedures include allowing hot items to cool at room temperature for a short period (less than two hours) before refrigeration.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed a bottle of lactic acid sanitizer to have a concentration of 0ppm. To ensure proper sanitization of food contact surfaces, lactic sanitizer must be maintained at 200ppm. Sanitizer solution in spray bottles that are not used within a day should be measured each day after it has been prepared to ensure adequate concentrations are maintained for food contact surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed rusting on the shelves of the double-door fridge, along with mould inside the unit and debris in the fridge tracks. Operator stated that the unit is in the process of being replaced. In the meantime, all mould must be removed. Please notify the EHO once the fridge has been replaced.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator is to follow the process-based food safety plan approach to develop written food handling procedures for all potentially hazardous foods on-site. EHO provided templates to the operator. Once complete, the operator is to submit the facility's Food Safety Plan to the EHO.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw animal proteins (e.g., eggs) stored above ready-to-eat foods (e.g., fruit juices) in the walk-in fridge and walk-in freezer. This practice increases the risk of cross-contamination, as juices from raw animal proteins could drip onto ready-to-eat foods. Operator to re-organize both units, ensuring that ready-to-eat foods are stored above and separate from raw foods.
- 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): The double-door fridge and deep freezer by the back door are missing internal thermometers, which are necessary for accurately monitoring the temperature of potentially hazardous foods. Ensure thermometers are provided for these units by April 10, 2025.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A) Observed two utensils with extensive chipping/cracking. Once utensils begin to chip or crack, harmful bacteria can hide in the damaged areas, making them difficult to clean. Observed rusting on the shelves in the double-door fridge. As per operator, the facility is in the process of replacing the shelves and no food items will be stored directly on the shelves in the meantime. Please notify EHO once shelves have been replaced. F2.5B) Observed several areas in the facility to be requiring cleaning (e.g., under the handwashing sink along the side of kitchen, under the dishwashing area, and under the sink in the front area). Please clean these areas and send photos to EHO once complete. F2.5J) Observed the lighting fixture in the dry storage room to be missing a protective cover. Protective covers are necessary to prevent broken glass or debris from contaminating food or surfaces in the event the light bulb shatters. Operator is to send a picture of the protective cover once it has been replaced. F2.5K) Observed two ice scoops stored directly on top of the ice machine. This area is difficult to clean and could lead to cross-contamination.
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Personal belongings must be stored in a designated area away from food preparation and food storage areas. ie. staff lockers, office
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?