The Prague Cafe
102-250 Marina Way Penticton BC V2A 1H5 · Restaurant - Food Service
2 inspections
- Monitoring
4 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Some flies and fruit flies observed during inspection. Staff noted that fly traps are taken down during opening hours due to the fly strips being unsightly. Keep traps up in even when open to the public. Ensure traps are not installed directly over food prep and storage areas. If fly strips are too unsightly consider other traps such as fly lights (not a zapper) with built in stick traps.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical dishwasher is able to reach at least 71°C when measured using a maximum registering thermometer. Bleach/chlorine solution in spray bottle measured less than 100 ppm during inspection. Fresh solution that measured between 100-200 ppm was made during inspection. Staff noted that large wooden blocks used to display baked goods were washed with soap and water but did not receiving a sanitizing step. All food contact surfaces (including prep tables) must receive a wash, rinse, and sanitize step. Poster will be provided for cleaning food contact surfaces. Poster for manual dishwashing provided for wooden blocks.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 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): Some baked goods left uncovered at front. If not in immediate use cover foods to prevent potential contamination (e.g. flies, sneezing, dust/debris, etc.). Staff covered baked goods with plastic wrap during inspection. Wet wiping cloths observed left out at room temperature. Used wiping cloths left at room temperature may become a breeding ground for pathogens and may subsequently contaminate food contact surfaces. Wet wiping cloths should be left fully submerged in a sanitizer solution (e.g. 100-200 ppm chlorine) when not in use. The sanitizer solution should be changed out every 2 hours or sooner if the solution appears dirty/cloudy. This was not discussed with staff during inspection. See attached poster to discuss with staff.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No hand soap available at handwashing sink in kitchen. Dish soap available in back kitchen sink area. No soap available at handwashing sink in washroom. Recommend using paper towel dispensers affixed to wall to allow for more table space.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions