Skip to content
Loading map…

The Kitchen by Abul Adame

583 Duncan Ave W Penticton BC V2A 8E1 · Restaurant - Food Service

1 inspection

  1. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, plastic container used as a scoop. Ensure that scoops with handles are used and stored upright.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, test strips were not observed on site. Ensure that test strips are available on site.
      • 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?
      • Observation(s): At the time of inspection, the chlorine sani-spray bottle concentration was observed above 200 ppm. Ensure that concentration levels do not exceed appropriate levels to prevent possible chemical contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): At the time of inspection, staff member unable to provide the food safety plan. Ensure a copy of the food safety plan is on site.
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): At the time of inspection, staff member unable to provide the sanitation plan. Ensure a copy of the sanitation plan is on site.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of inspection, staff member unable to provide FOODSAFE certificates. Ensure copies of the FOODSAFE certificates on site.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.