The Okanagan Golf Club
3200 Via Centrale Kelowna BC V1V 2A4 · Restaurant - Food Service
7 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of inspection, raw chicken was observed being prepared on the same counter surface & in close proximity to the preparation of ready to eat food (ie. sandwiches). Please ensure that raw animal proteins are prepared on separate counters and or at a different times than the preparation of ready to eat foods. The staff member preparing raw chicken relocated preparation to a different counter surface separate from the area where sandwiches were being prepared.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature monitoring records were not available for the month of May, and had not yet been started for June. Some refrigerators were missing thermometers inside the unit. Test strips were not being utilized for verifying the concentration of sanitizer residuals at the bar glass washer or the main kitchen dishwasher. Please ensure that all refrigerators are provided with thermometers inside the unit. Please restart daily temperature monitoring records for all refrigerators and hot holding units. Please utilize test strips daily for verifying and recording the concentration of hard surface sanitizer solutions, the dishwasher final rinse chlorine concentration, and the bar glass washer.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gaps were noted on bottom door seals/sweeps of the kitchen office door & the back storage area exterior door, large enough to permit the entry of pest. Please assess all exterior doors and replace any door seals where gaps are noted to ensure they are tight fitting to prevent the entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please clean and organized the back banquet equipment storage area where there was a black organic build-up observed on the concrete floor. Please also remove banquette equipment storage from off of the floor in this back storage area (store on shelves only).
- F1.7 Are foods protected from contamination?
- Monitoring
7 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Observed sous vide cooking/reheating of food in an emersion circulator with no direct temperature monitoring equipment observed in use within the sous vide set-up. A written food safety plan for sous vide cooking was not available at the time of inspection and accordingly, it is unclear whether food safe procedures are being followed in accordance with accepted sous vide cooking guidelines. Please discontinue sous vide cooking until a food safety plan update is provided to interior health with consideration towards the food safety criteria and required equipment set-up outlined in the BCCDC "Guidelines for Restaurant Sous Vide Cooking Safety in British Columbia".
- F1.7 Are foods protected from contamination?
- Observation(s): Note that missing air gaps on drain lines underneath ice storage bins at the front of house bar remain outstanding since the time of last inspection. With the bar reconstruction, it is unclear whether air gaps have been installed on ice storage bin drain lines as requested; the section below bar ice bins was observed covered with a stainless panel and the drain line could not be inspected. Please remove stainless panels and confirm that air gaps have been installed in ice bin drain lines. A large open bowl of raw chicken breasts was observed on the central kitchen prep counter in close proximity to ready to eat foods. As discussed at the time of inspection, please ensure that raw animal proteins are handled/prepared at separate times/locations from ready to eat food. Also as discussed, please provide additional separation between raw animal proteins and ready to eat food stored on speed racks inside the walk-in refrigerator.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Dishwasher chlorine sanitizer test strips, quaternary ammonia hard surface sanitizer test strips and bar glass washer iodine sanitizer test strips were all not available/not in use at the time of inspection. Please provide test strips for the 3 different types of sanitizer solutions in use within the Okanagan Golf club kitchen and bar and ensure that these sanitizers are tested daily to ensure that they are dispensing at the correct concentrations.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The main kitchen dishwasher final rinse sanitizer concentration was found with no measurable sanitizer concentration. Please service/repair the kitchen dishwasher to ensure that the final rinse cycle concentration is restored to 50-100ppm chlorine and ensure that sanitizer concentrations are tested daily. Please locate "no rinse" required hard surface sanitizer solutions safely at each work station and ensure that solutions are properly labelled and mixed appropriately (ie. 200-300ppm quaternary ammonia).
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): The Okanagan Golf Club main kitchen and bar were substantially renovated without submitting plans for review and approval by a health official at Interior Health. Per Section 3 of the BC Food Premises Regulation: A person must not construct or make alterations to food premises unless the plans and specifications for the construction or alteration have been approved by a health officer. Please submit kitchen and bar layout plans to interior health - note that approved layout plans are kept on file at Interior Health.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please provide an updated food safety plan to Interior Health for review and maintain a copy onsite - please include food safety details on cooking and cooling of advance prepared food, handling of raw animal proteins vs ready to eat food and, sous vide cooking, etc.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please email/provide a copy of the Okanagan Golf Club kitchen written sanitation plan to Interior Health for review and include a copy onsite for staff to reference. Please include use of sanitizer solutions, test strips, dishwasher monitoring and list daily/weekly cleaning procedures.
- F1.1 Are proper cooking procedures followed?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Air gap missing on the bar ice well between the discharge line and waste pipe. Ice scoops at the main kitchen ice machine and bar ice well not stored in their own clean/sanitary container.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quaternary ammonia test strips in the main kitchen were expired/not being used. Iodine test strips were not available and not in use for the bar glass washer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan could not be located at the time of inspection.
- F1.7 Are foods protected from contamination?
- Monitoring
7 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): A probe thermometer was not available onsite at the time of inspection for verifying proper cook temperatures.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperatures of potentially hazardous food (PHF) inside upper inserts within the prep table along the main grill line were measured between 12-18deg.C. Requested that operator discard this food at the time of inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature monitoring records were not being maintained for refrigerators and hot holding equipment. A probe thermometer was not available onsite for verifying final cook temps, hot holding temps, temps of PHF stored within refrigerated inserts. Test strips were not in use for Quaternary Ammonia sanitizer solution.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The main kitchen dishwasher final rinse temperature was measured at 60deg.C (also the temperature indicated on the final rinse gauge) - well below the minimum temperature indicated on the dishwasher data sheet.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F1.1 Are proper cooking procedures followed?
- Monitoring
4 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Observed improper handwashing procedures.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Accumulation of food debris was found along the track of the clean dishes storage cabinet.
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit is not posted at a conspicuous location.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1.) Food Safety Plan was not available for review at time of inspection. 2.) Temperature logsheet for the coolers and freezers was not kept up-to-date.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Front Bar area must ensure that items like pickled beans are stored under refrigeration once opened. PHF temperatures within upper inserts of left side prep table cooler (along main grill line) measured at 6.7deg.C. Please ensure that prep table cooler lid remains closed when not in use in order to m maintain PHF food temps at ≤4deg.C.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Operator must ensure that raw meat/fish are stored below ready to eat food inside walk-in cooler and in refrigerated drawers along main grill line. Please provide an air gap on the bar sink used to store drinking ice (ie. separation between the discharge and receiving pipes). Please ensure that containers are not stored within ice used for drinking. Please ensure that the bar soda dispenser and holder is cleaned and sanitized daily.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please formalize a food safety plan for The Okanagan Golf Club Restaurant.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 13.1 - Are dishes, utensils and equipment in good condition?
- Observation(s): Some hot holding equipment and a cooler no longer functioning within the kitchen, however, kitchen manager indicated that this equipment is no longer required based on the style of menu and volume of food now being served. Where there is a need in the future for additional hot holding or refrigeration space to support larger functions, please ensure that all of the necessary equipment is available to staff.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): As discussed, please ensure that a sanitizer solution is available at all times during operation located in ease of access to main food prep areas and that wiping cloths in continuous use are stored with a sanitizer solution.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Please ensure that opened sauce/garnish/dressings that require refrigeration are maintained at 4deg.C or less under refrigeration
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Please ensure that raw meat items are stored on the bottom shelves, such that raw meat is below ready to eat foods.
- 13.1 - Are dishes, utensils and equipment in good condition?