The Landing Kitchen and Bar
4205 Gellatly Rd West Kelowna BC V4T 2K2 · Restaurant - Food Service
3 inspections
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): PHFs (potentially hazardous foods) like raw fish, bacon, raw patties in the temperature controlled drawers under the grill were measured with a probe thermometer. Temperature of the PHFs were at around 7.5C. All PHFs were taken out of the drawers to be discarded. The unit is to be serviced. Monitor the drawer with a thermometer to ensure that the internal temperature of foods held in the drawers are maintained at a maximum of 4C/40F.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Place scoops in the designated slots inside the dry ingredient bins to prevent cross contamination.
- 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): Operator is to acquire test strips for the accelerated hydrogen peroxide sanitizer and to ensure that the proper concentration is met. 1 thermometer missing from 1 under counter cooler.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Grease, dirt, debris, and organic matter was observed behind the cook like. dish pit areas, and under the bar. Operator and staff to conduct a deep clean of the kitchen and bar.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Back hand sink and 1 of the kitchen hand sinks were missing paper towels. Staff to replenish the paper towel dispensers.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator to send a copy of the food safety plan to the health inspector.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator is to acquire test strips for the accelerated hydrogen peroxide sanitizer and to ensure that the proper concentration is met.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Empty bottles and containers were observed under the front bar area as well as spilt food debris. Ensure that non-food contact surfaces are cleaned at a frequency that prevents the accumulation of dust, dirt, food residue and other debris. When not in active use, wiping clothes are to be stored in a bucket of sanitizing solution at an adequate concentration to prevent bacterial growth. Ensure that they are free of debris, cloudiness and other matter that may interfere with the effectiveness of the sanitizer by replacing the solution as often as necessary.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Chef is to send a copy of their FOODSAFE certificate or equivalent to the inspector.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): -Staff belongings were stored between dry storage racks and preparation table, this could create cross contamination. -Beverage bottles were stored in the ice well used to serve in drinks. The bottles could potentially contaminate the ice. Store bottles away from the ice used to serve in drinks. -Black flow preventer needed under ice well to help prevent accidental sewage water back flow contaminating the ice
- 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): Acquire chlorine test strip to monitor low-temp dishwasher sanitizer concentration
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): -Cutting boards were grooved at bar and back kitchen, please replace so they are able to be cleaned properly -Knife holding magnet is not at a sufficient length to hold all utensils in a sanitary condition, there were utensils being stored in between the seam of magnet and wall. Have a longer magnet to store all utensils properly or store utensils in a sanitary condition somewhere else such as in clean bins.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): -Insufficient lighting in walk-in cooler, this may lead to improper cleaning due to insufficient lighting. All surfaces of the walk in cooler needs to be cleaned thoroughly
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No single use paper towels at hand sink at the bar. Please stock
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?