The Perking Lot
2268 Pandosy St Kelowna BC V1Y 1T2 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Debris build up around ice and water dispenser opening. Food contact surfaces must be maintained in a sanitary condition. Advised operator to clean and sanitize ice and water dispenser mouth every so often to avoid noticeable scale build up.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Under-counter milk fridge at 8-10 °C at time of inspection. Operator stated that the cooler was refilled recently and the door was left open for a long time. Operator was instructed to continue monitoring this cooler twice a day and ensure cooler temperature is maintained below 4 °C or less at all times during use, or obtain a cooler that is able to function for that purpose.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wet wiping cloths observed stored on food contact surfaces and was noted to be replaced at end of the shift (approx. 4 hours). Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. CDI- Ensure wiping cloths are stored in an adequate sanitizing solution or establish a system in place to replace wiping clothes after use.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Undercounter milk fridge at 6-8C at time of inspection. Product stored in fridge is used within 2 hours and refreshed from larger stock cooler which is able to maintain temperature. Operator informed to: -insure no potentially hazardous foods are kept in this fridge for 2 hours or greater. Any foods stored for longer periods of time must be outside of this cooler. -have cooler fixed so that it is able to maintain 4C or less at all times during use, or obtain a cooler that is able to function for that purpose.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Repeat infraction - operator must obtain test strips for sanitizers being used to ensure they are at the appropriate concentration by testing on a routine basis.
- 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): Corrected at time of inspection - Sanitizer bottle was not refreshed and was empty at time of inspection. Water in the sanitizer sink was present without any QUATs residual. Operator replaced the bucket and was able to dispense 200-400ppm QUATs using the dispenser Operator will discuss checking this bottle with staff as part of their routine checks.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sinks are slow to drain including the handwashing sink. Operator informed to fix this so that all sinks are draining effectively.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Under counter dairy cooler measured above 4°C at time of inspection. The practice of placing hot products such as steamed milk in the cooler prior to cooling to room temperature appears to be the reason for inadequate temperature maintenance. Operator has been instructed to ensure staff allow these products to cool prior to returning them to the cooler. These products should not be held at room temperature for longer than 2 hours. Time stamps should be used to ensure these products are moved to the cooler or discarded within the required time. Milk/Cream in the customer self service area was measured at 8°C during inspection. These products must be maintained at or below 4°C, or procedures must be implemented to use time as a public health control. Operator has been instructed to rotate the customer self service products back to a cooler often enough to maintain required temperatures or ensure these products are discarded after 4 hours at ambient temperatures. Implement the use of timers or timestamps to protect against time/temperature abuse.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips available to staff for monitoring sanitizer concentrations. Sanitizer concentrations should be monitored regularly to ensure adequate sanitizing action is maintained. Please ensure that the facility is provided with test strips for measuring sanitizer concentrations and staff are educated on how to use them. Provide EHO with a picture confirming that test strips have been acquired to resolve this infraction.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips can be obtained from your chemical supplier.
- 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): Wiping cloths used in the barista area are rinsed with water; sanitizer required. Use wiping cloths that have been soaked in sanitizer solution throughout the day.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Diluting the pre-mix sanitizer at the 3-comp sink is not required. It is already set to dispense 200ppm Quat. Obtain test strips from Diversey.
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Temperature checks: Remind staff to check temperature again in 2 hours if units are not at 4°C or colder, inform shift supervisor of discrepancies.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Ensure that any leftover savoury baked goods (i.e. cheese scones) are stored in the refrigerator at the end of the day.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 8.3 - Discussed with staff proper steps for manual dishwashing. Final step before air drying is soak in sanitizer solution for 2 minutes. 8.5 - Provide a bucket for staff to refill and store wiping clothes in sanitizer solution.
- 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions