The Grizzly Grub
506 South Crest Dr Kelowna BC V1W 4W8 · Food Manufacturing - Food Processing
3 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The quat sanitizer dispenser was not dispensing quat at the appropriate concentration. Sanitizer solution was additionally noted to be expired. Operator was instructed to manually mix a solution until the dispenser could produce a solution at the appropriate concentration.
- 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): Packages of raw meat were being stored in the fridge above ready to eat foods. Operator was asked to relocate raw meats to below and away from any ready to eat foods.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Ensure the washroom hand sink is equipped with paper towel.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- 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): The meat slicer and dough roller had a build up of food debris and needed a cleaning in the hard to reach areas
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sealed packages of raw meat were being stored over ready to eat foods in the fridge. Operator was instructed to ensure these are kept below or separate from ready to eat foods.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?