The Okanagan Sikh Temple & Cultural Society
1111 Rutland Rd N Kelowna BC V1X 4T7 · Institutional - Food Service
1 inspection
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer concentration was measured above 400 ppm in the sanitizer bottle. A concentration of 200 -300 ppm quats is required to allow for adequate sanitizing of food contact surfaces. Use quats test strips to ensure a 200 ppm concentration is measured in the sanitizer spray bottles. - Air Dry method is to be used for drying the utensils after sanitizing.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A Wooden spatulas used for stirring soup were observed degrading. This may result in physical contamination of food. Operator was instructed to replace the wooden spatulas with smooth, durable, non-absorbent, and easy to clean material. F2.5B- Grease buildup observed behind the cooking equipment located at the back of the kitchen. Lids storage container and some of the kitchen cupboards observed unclean. F2.5K- Cleaning equipment (broom) observed stored beside cleaned lids. Ensure cleaning supplies are stored separately from food and cleaned utensils.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Unclean cardboards observed kept under Immersion Blender and on the dry storage shelves, preventing adequate cleaning and sanitizing. Replace the cardboard with a smooth, durable and easy to clean material.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?