The Parkinson Senior Society
1700 Parkinson Way Kelowna BC V1Y 8T7 · Restaurant - Food Service
5 inspections
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw animal proteins stored in close proximity to/inadequately separated from ready to eat (RTE) foods inside refrigerators - this is in part created by over crowded/limited refrigeration space relative to the volume of food prepared/served and stored within the Parkinson Activity Centre kitchen. Please also ensure that raw animal proteins are stored within containers inside refrigerators to ensure that any leaks from packages are contained. Also as discussed, based on space limitations and the variety of both RTE food and raw animal proteins that are handled, please define a counter space that is dedicated for preparation of raw meat only. A divider may be required where this is established on a long counter top as discussed. Please provide additional refrigeration space within the Parkinson Activity Centre kitchen to enable adequate separation of raw and RTE foods and, to provide for dedicated refrigeration space when the kitchen is leased out for temporary food events.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please provide test strips (ie. chlorine test papers) for verifying "no rinse required" hard surface sanitizer solutions and ensure that daily temperature monitoring records are being maintained for refrigerators & freezers. Please provide properly labelled sanitizer solutions located safely near each food preparation area. Please also provide an industry standard accredited (ie. NSF) thermometer for use in verifying final cook/hot holding temperatures and for tracking cooling processes.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please re-submit a food safety plan for the Parkinson Senior Society food service, including details on storage and handling of raw animal proteins, cooling of advance prepared food, final cook temperatures and temperature verification, etc.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed containers of soup cooling adjacent to cleaning brushes and sinks that required cleaning prior to use for cooling processes. Please confirm use of cooling wands as indicated, to simplify cooling processes for advance prepared soup; ensure that cooling wands are stored in a sanitary manner (ie. within a clean container inside freezers). Also ensure that cooling of advance prepared food occurs in a safe/sanitary location no matter what cooling method is being implemented.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please provide test strips (ie. chlorine test papers) for verifying "no rinse required" hard surface sanitizer solutions and ensure that daily temperature monitoring records are being maintained.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Please ensure that the main kitchen hand washing sink remains uncluttered/available at all times during operation for ease of access. Please relocate/do not store the moveable cart in front of the hand washing sink.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed a warm pot of soup cooling with the lid on inside the refrigerator.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw animal proteins (ground beef) stored inside a refrigerator and freezer above and in too close proximity to ready to eat foods.
- F2.1 Does the facility have proper monitoring supplies?
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
2 infractions
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please ensure that a written Food Safety Plan is available onsite that includes procedures for food storage, thawing, cooking (including final cook temperatures for roast beef, chicken pieces and whole poultry), cooling and reheating.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please ensure that a written Sanitation Plan is available onsite that includes daily/weekly cleaning activities and, ensure that a properly mixed sanitizer solution is being used on hard surfaces like counter tops; examples include 100-200ppm chlorine bleach, 200-300ppm Quaternary Ammonia, 500-1000ppm Hydrogen Peroxide. Please also provide test strips for verifying proper sanitizer concentration.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?