The Kitchen
375 Upper Bench Rd N Penticton BC V2A 8T2 · Restaurant - Food Service
12 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical low temp dishwasher was not able to dispense any chlorine solution when measured using chlorine test strips. The chlorine solution in the sanitizer line appeared to be blocked by a zip tie. Unsure why zip tie is in place. Staff noted that a dishwasher tech was scheduled to arrive in a few hours. I told staff to sanitize dishware using the functional dishwasher in the tasting room after the wash step occurred in the kitchen. Follow-up to occur.
- F2.3A Mechanical dishwasher/glasswasher 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): New dishwasher installed, no leaks noted. Food debris noted on knives on knife rack from overnight. Ensure to clean food contact surfaces at the end of shift before placing them back in this area. Ice cubes used for drinks were stored uncovered in freezer underneath package of frozen raw meat or stored directly touching other food containers. Packaging for frozen raw meat may still carry pathogens. Keep ice cubes meant for drinks above raw foods even in the freezer. This is a repeat infraction. Small amount of food left uncovered in prep coolers (e.g. cut potatoes). Otherwise most foods are covered. Some but not all foods are date labelled. Please be consistent with date labelling including for frozen meat/poultry products in the freezer stored out of original packaging. Various lids for inserts are stored in a container on the floor under a prep table. Find a away to store equipment at least 6 inches off the floor.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Ants noted in dishwasher area. -Find and seal potential entry points -Clear areas with food debris and standing water (e.g. under equipment such as the dishwasher) -Install traps
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Dishwasher is leaking. Small container is being used to catch leak. Operator noted dishwasher will likely be replaced. Wet wiping cloths (soaked in bleach) observed in kitchen at room temperature. When not in use wet wiping cloths must be fully submerged in sanitizer solution (e.g. 100-200 ppm chlorine). Change out sanitizer and cloths every 2 hours or sooner if solution appears dirty/cloudy. Have sanitizer buckets available throughout the kitchen and have a system in place so staff know to change buckets/rags in a timely manner. Poster will be provided. Ice cubes used for drinks were stored uncovered in freezer underneath packages of frozen raw meat. Packaging for frozen raw meat may still carry pathogens. Keep ready to eat foods above raw foods even in the freezer. Corrected during inspection. Small amount of food left uncovered in prep coolers. Reminder to cover all foods at end of shift. Ice scoop is stored on top of ice machine. Store scoop in a clean, sanitized container. Do not store dishwashing racks directly on floor or directly next to mop where they may be splashed. Keeping dishwashing racks stored at least 6 inches off is ideal.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips are available. Ensure fridge near ice machine has a thermometer available if potentially hazardous foods will continue to be stored there.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): In certain areas of the kitchen (e.g. window in front of sink) bare unsealed wood is present. These surfaces should be made smooth, durable, and easily cleanable (impervious to moisture). They may need to be repainted with a sealant. Wet wiping cloths observed in kitchen at room temperature. When not in use wet wiping cloths must be fully submerged in sanitizer solution. Change out sanitizer and cloths every 2 hours or sooner if solution appears dirty/cloudy. Use test strips to check sanitizer concentration. Have sanitizer buckets available throughout the kitchen where necessary and have a system in place so staff know to change out the buckets/rags in a timely manner. Staff lunch in container without lid was left in top portion of prep cooler. Personal items/staff lunches need to be kept separate from food meant for the public to prevent potential contamination. Personal food container was removed from the prep cooler. Consider having a dedicated staff fridge or shelf, this area would need to be clearly marked. Ice scoop is stored on top of ice machine. Store scoop in a clean, sanitized container.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel at handwashing station near ice machine. Paper towel dispenser at handwashing sink near dishwasher is not stocked but loose paper towel is available on top of fridge. Ensure there is soap/paper towel available at all handwashing stations.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical dishwasher (chlorine) is used in kitchen. Observation: Scented bleach used to make chlorine sanitizer solution for use on food contact surfaces. Corrected During Inspection: Unscented bleach was used to make a fresh sanitizer solution 100-200 ppm. Note: Generally only between 1/2 teaspoon to 1 teaspoon of unscented household bleach per 1 litre of water is required to make a 100-200 ppm chlorine solution.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Quite a bit of flies in the kitchen area. The door was left open at the time of inspection. Ensure this door remains closed, a screen door is installed or a screen mesh has been fitted to the opening, to prevent the entrance of unwanted pests. Ensure surfaces that may be in contact with fly swatters are cleaned and sanitized.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A few items to address 1. Many cutting boards have deep grooves. Pathogens can harbour in these deep grooves and create potential for cross contamination. - Ensure to flip these cutting boards over. Once both sides have become to worn (no longer cleanable), discard and replace. 2. The large black fan on the kitchen floor has dust accumulation. Dust particles can create potential for cross contamination. - Ensure to remove dust, clean, sanitize and monitor frequently. 3. The vents above the grill area have a significant about of grease build up on the outside. Grease build up can create a potential fire hazard. Debris in this area can be removed and cleaned by staff. (Next service date for internal (professional) grease removal is NOV-21). - Ensure to remove grease build up, clean and monitor on a regular basis.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Use Probe thermometer in addition to visual clues. Keep the probe thermometer in an visible location so it is easy to find and use.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher has no sanitizer and is not hot enough to sanitize via heat, this must be corrected immediately. Chef set up a sink with hot water and bleach solution for sanitizing purposes. Dishwasher technician was phoned and is planning to show up tomorrow morning.
- F1.1 Are proper cooking procedures followed?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Glass door cooler is at 6C and must be lowered to 4C or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Monitor Best Before dates.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Condiment cooler thermometer read -10C, my thermometer read +3C.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Freezer compartment on top of fridge is a -8C and needs to -18C.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Label is not on the container. Please take a photo of the label on the next container and forward it to this office.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Cooling procedure: Operator did not know the proper cooling procedures ( temperature and time requirement). 2 buckets of fried rice were sitting at room temperature at 28 degree Celsius at the outside edge. Operator stated it was at room temperature for 20 min Operator was instructed to track temperature and time to ensure food items are cooled from 60 degree Celsius to 20 Celsius within 2 hours and 20 degree Celsius to 4 degree Celsius within 4 hours to prevent/reduce the likelihood of the growth of micro-organisms and toxin formation Reheating: Operator reheats food products including beef, rice, duck leg etc. Operator stated that he reheats the food products by putting them into the oven for about 20 min at a temperature of 375 degree Celsius and checks internal temperature with a thermometer
- F1.7 Are foods protected from contamination?
- Observation(s): Light tubes in food preparation area were not covered up Light must be covered to prevent physical contamination of food items, equipment and food contact surfaces
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator did not know the time frame or conditions for cleaning and sanitizing utensils, food contact surfaces and equipment. Operator stated that they wipe food contact surfaces with bleach solution. All equipment, utensils and food contact surfaces must be cleaned and sanitized (This is a two step process) at least every 2 hours or at an as needed basis. For example, when handling between raw meat and ready to eat food. This is to prevent cross contamination of different food products. Proper cleaning and sanitization instructions were given to the operator at the time of inspection Meat slicer was not cleaned thoroughly. Operator stated that the meat slicer is for slicing cold meat and they clean and sanitize it after it is done within a 2 hour time frame. Operator was instructed to clean and sanitize the meat slicer thoroughly Cloths were observed to be stored inside a sanitizer bucket (200 ppm Chlorine) when not in use. Operator stated that they put a cap-full of bleach into approximately 1 L of water. Demonstration was provided to the operator to ensure proper concentration of bleach Repeat Violation: Dishwasher using chlorine as disinfectant was measured at 0 ppm. Operator stated that he checks it weekly however no log was available. Operator was instructed to us the 2 compartment sink to sanitize the dishes manually using at least 100 ppm Chlorine before the Dish washer is fixed and to produce a weekly concentration checking log
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Products not in their original container are labelled. Please take care to Label And Date these containers.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher needs the sanitizer level raised. Chlorine bottle seems weak, Chef states he will pick up a fresh bottle today. Purchase Test Strips and test daily please.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Watch produce as it ripens, and best before dates.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel holder needs to be installed at the handwash sink.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Label and Date foods.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Store non-food products, especially chemicals, away from foods. They should be stored separate and below food if they are on the same shelf unit.
- 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towels replenished at handsink.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please post Food Safety Plan in the kitchen for staff to access.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Post the Sanitation Plan in the kitchen.
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Use up the bottle of Canola Oil then purchase low or Zero Trans Fat oils.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher not dispensing chlorine sanitizer. Zep on-site and correct the issue.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Tiles near the vent hood require replacement.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?