The Royal Bistro
2268 Pandosy St Kelowna BC V1Y 1T2 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Noted soap dispenser was broken and observed a soap bottle was being used at the rear handwashing station.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Internal temperature of sausage placed at hot dog roller were measured at 29.9 °C and 52.8 °C. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Operator was instructed to increase the hot-holding temperature settings and discard the sausage kept for a unknown/longer period. Ensure hot-held perishable foods are stored above 60 °C at all times.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping clothes observed kept on the divider of the 2-compartment sink. This may lead to contamination of wiping clothes while handwashing, resulting in cross-contamination. 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
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Outside cooler (M4U) found at 6-8C; operator moved food to working cooler. Records show this cooler is tested at 6C. Operator is to ensure this cooler is holding foods at 4C or less effectively, and that if records show it is consistently above 4C it is identified and addressed at that point. Please contact EHO when this cooler is verified to be holding food at 4C or less.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Corrected at time of inspection Soups from approved supplier are being reheated cold held, reheated for public use and then any remaining product at end of the day is being cooled afterwards rarely according to the operator. Foods would then be reheated for next day. Foods may only be reheated once. Operator agreed to not continue this practice
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Corrected at time of inspection Handsink was blocked by moving cart at time of inspection. Operator stated this cart should have not been in this location and moved it to allow for handwashing access. Operator must ensure staff are aware to not block the handwashing sink.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sliding door cooler in the back kitchen area measured at 8°C at time of inspection. Potentially Hazardous Foods must be maintained at or below 4°C to prevent the growth of pathogenic microorganisms which can lead to foodborne illness. Staff were instructed to move Milk Eggs and Bacon to another refrigeration unit capable of maintaining the temperature of its contents at or below 4°C. Provide EHO with a service report once this cooler has been serviced and returned to proper function, or a picture confirming a new cooler has been obtained to resolve this infraction.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Through discussion with staff it was determined that cutting boards are only cleaned/sanitized at close. Food contact surfaces must be washed and sanitized often enough to prevent the development of unsanitary conditions to prevent potential cross contamination. Operator has been instructed to ensure cutting boards which are in continuous use are washed and sanitized at lease every 4 hours to prevent bacterial contamination which could lead to food borne illness. Please provide EHO with a copy of updated cleaning procedures to resolve this infraction. Observed some accumulation of food particles/debris inside of the ice machine door and on the seal. Please ensure that regular cleaning procedures do not neglect the interior of the ice machine. Provide EHO with a picture of the cleaned ice machine to resolve this infraction. Sanitizer in use at time of inspection was below the required minimum concentration of 200ppm for quaternary ammonia sanitizers. Quaternary ammonia sanitizers must be maintained at a concentration of 200-400ppm to ensure adequate sanitizing action. Operator replaced the sanitizer in use during inspection. Please ensure that staff are made aware of which sanitizer is to be used and provided them with test strips to confirm adequate sanitizer concentration is maintained.
- F2.3C Clean in place warewashing procedures 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.
- 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): Display cooler measured to be 6-10°C. This cooler has been problematic since the last inspection; changes required to ensure that food can be maintained at 4°C or colder. Some food was being delivered at the time of inspection. EHO discussed cold delivery requirements with the other food operator. Royal Bistro Operator needs to pay more attention to the incoming food to ensure that food is arriving at 4°C or colder. As discussed - operator has the authority to reject any shipment that has been temperature abused and/or request improvements to delivery.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- FI1.1 Is the food service establishment following the Informed Dining requirements (voluntary program)?
- FI1.1C Restaurant staff should be aware of the program and be able to provide nutrition information upon request.
- FI1.1F The Healthy Families BC mark (logo) should be displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet or poster.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Display cooler measured to be 6-10°C. This cooler has been problematic since the last inspection; changes required to ensure that food can be maintained at 4°C or colder. Timeline/action plan to resolve this cooler is required.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Food (i.e. pasta) stored at the top level of the display cooler is not being maintained at 4°C. **Try the options discussed using ice and moving all high risk entrees to the bottom shelf.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Keeping the thermometers near the cold air vent does not allow food handlers to obtain accurate readings of potentially hazardous food. **Put the thermometers on the top shelf of the display cooler to obtain a reading at the 'warm zones'.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) Eggs, bacon, cheese and sausage rolls are all potentially hazardous foods and may only be kept in the danger zone for 2 hours. 2) Internal temperature of entrees measured to be between 8°C to 14°C - these were received in the morning, and were discarded during the inspection. EHO will follow-up with the food supplier on cooling practices and transportation.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Provide a small bucket in the back food prep room and by coffee station to store wiping cloths in sanitizer.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The display cooler was unable to maintain food at 4°C or colder - monitor both levels of this cooler and have serviced.
- 14.10 - Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions