The Jammery
8038 Hwy 97 Kelowna BC V4V 1R1 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Light ceiling cover located above the cooking line is very dusty and needs to be cleaned. Operator stated that this will be done in the same or following day.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- F2.1 Does the facility have proper monitoring supplies?
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand washing sink for washing hands along the main grill line is being used for storage of liquid eggs on ice.
- Monitoring
0 infractions
- Monitoring
3 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Roast pork observed being cooled improperly inside walk-in cooler (covered during the cooling process).
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): PHF were measured at temperatures within the danger zone as follows: Left Side Prep Cooler #1 (upper inserts: 7-12deg.C), (interior of unit: 6-9deg.C); Right side Prep Cooler #2 (upper inserts & within interior of unit: 9-18deg.C); liquid egg on ice measured at 13deg.C. Some inserts were noted to be overloaded and the ambient kitchen temperature along the main grill line was observed to be very warm. Could not determine the time that food was within the danger zone and accordingly, requested that PHF be discarded at the time of inspection.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 3 - Are proper cooling procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Egg wash stored on ice and waffle mixture (both using liquid pasteurized egg) measured at temperatures of 14deg.C and 24deg.C, respectively, at the time of inspection.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No measureable sanitizer was found following a check of the main kitchen dishwasher at the time of inspection - sanitizer cycle required priming to eliminate an air lock and, sanitizer was restored to ≥50ppm.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions