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The Salty Caramel Kitchen

11407 Okanagan Centre Rd W Lake Country BC V4V 1J6 · Restaurant - Food Service

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back screen door of kitchen does not close properly. Gaps around door which may lead to pest entry. Corrective Action: Replace or repair back screen door to ensure proper closure. Recommend looking into installing fly light for busier summer months, when flies might be worse.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Using spray sanitizer and damp cloth to wipe down steam wand. Corrective Action: Fill bucket with sanitizer. Submerge cloth in bucket for at least 30 seconds between tasks. Test or change sanitizer bucket every 2-4 hours to ensure proper concentration (ex. 200 ppm QUATs or 200 ppm Chlorine Bleach). Note: 200 ppm Chlorine Bleach equals 5 ml of 5.25% Bleach to 1 L of water. 1 dog bowl available on patio. Ensure only dishware designated to animals is used for animals and dishware is not used universally for humans and animals.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All cooler temps must be monitored and documented through out the day in daily operations log. High temp dishwasher rinse temp must be monitored and documented in daily operations log.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Do not leave the kitchen door open as that procedure will allow pests and insects to enter the premise. Install a screen door at the kitchen door entrance to prevent insects and pests from entering kitchen or kitchen door must remain closed.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temp dishwasher rinse cycle was unable to reach 71C as measured by a max recording thermometer placed inside of the unit. Adjust incoming hot water temp to a higher temp to allow dishwasher booster heater to work more efficiently.