The Quail Kiosk
3200 Via Centrale Kelowna BC V1V 2A4 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Please revise processes for hot dogs/smokies to include a separate re-heating step to 74deg.C or greater prior to hot holding at 60deg.C or greater.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed sandwiches prepared and brought over from the main kitchen being stored within the left side Kiosk display refrigerator at a temperature of 10deg.C at the time of inspection - this refrigeration unit also appeared to be operating at 10deg.C overall. Please discontinue storage of PHF within this refrigerator until serviced/replaced and able to maintain PHF temperatures at 4deg.C or less.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometers were missing inside refrigeration units and daily temperature monitoring records were not in use/not available at the time of inspection. Please maintain daily temperature monitoring records for refrigerators and reheating/hot holding. Utilize a probe style thermometer for verifying proper reheating/hot holding temps and record on log sheets. Please provide thermometers inside refrigeration units for daily temperature monitoring
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Hard surface "no rinse" required (ie. quaternary ammonia) sanitizer solutions were not available/not in use at the time of inspection. Observed an unlabelled bottle of yellow coloured disinfectant that staff indicated was in use as a sanitizer for cleaning equipment, counters, etc. The probe thermometer in use for testing the temperature of hot dogs was visibly dirty and not being cleaned/sanitized between use. Please ensure that a properly mixed and labelled "no rinse" required sanitizer solution (ie. 200ppm quaternary ammonia) is available and in use within the Quail Kiosk and ensure that food contact surfaces like the probe thermometer stem are being cleaned and sanitized appropriately.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please locate a basic food safety plan within the Quail Kiosk that provides instruction to staff on refrigeration temperatures/storage temps for PHF, hot dog cooking/reheating and hot holding procedures, etc.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please provide a basic sanitation plan within the Quail Kiosk that provides instructions for staff on using chemicals like sanitizer solutions, as well as, expected procedures and frequency of cleaning kiosk equipment and food contact surfaces.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Smokies may not be undergoing reheating to ≥74deg.C prior to hot holding at ≥60deg.C
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Observed pre-packaged sandwiches from offsite manufacturer missing ingredient listings on sandwiches being retailed out of kiosk.
- F2.1 Does the facility have proper monitoring supplies?
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Smokies may not be undergoing reheating to ≥74deg.C prior to hot holding at ≥60deg.C
- F2.1 Does the facility have proper monitoring supplies?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Inadequate sanitizer measured in spray bottles located within concessions.
- 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?
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1.) The cooler holding potentially hazardous foods (sausages and chopped onion) was operating at 8-9C at time of inspection. Operator stated that the sausages and chopped onion were in the cooler since two days ago. 2.) The counter top reach in cooler was not functional at time of inspection. No food was being stored in the noted cooler. Operator stated that noted cooler will be fixed in a few days.
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit was not posted at a conspicuous location.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No temperature log is being kept for the cooler holding potentially hazardous foods.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution to be provided within Kiosk for routine sanitizing of surfaces/equipment.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety aspects for Kiosks to be included in Food Safety Plan for The Okanagan Golf Club.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions