The Train Station Pub
1177 Ellis St Kelowna BC V1Y 1Z5 · Restaurant - Food Service
8 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed eggs, garlic butter, and bacon stored at room temperature. According to staff, these potentially hazardous foods (PHFs) had been removed from refrigeration less than two hours prior. PHFs must be stored under refrigeration until required and returned to the cooler when not in active use. Alternatively, during periods of active use (e.g., rush periods), PHFs may be held at room temperature for a maximum of two hours.
- 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): Observed that the fan covers in the keg cooler require cleaning. Operator must clean the fan covers immediately and ensure they are cleaned regularly.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): In the bar, wet wiping clothes used for cleaning food contact surfaces were observed stored in a bucket with no sanitizer solution. In the kitchen, wiping clothes were observed stored on food contact surfaces. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. Ensure wiping cloths are stored in an adequate sanitizing solution or establish a system in place to replace wiping clothes regularly and as required. Ensure sanitizer buckets are properly labelled. Broken sieve observed. This may result in physical contamination of food. CDI- operator discarded the sieve, and ensure to inspect the equipment regularly.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Some buckets of quaternary ammonia sanitizer were found to have concentrations below 200ppm. quaternary ammonia sanitizers must be maintained at a concentration between 200-400ppm to ensure proper sanitizing action. Sanitizer tested directly from the dispenser measured above 200ppm. The front of house sanitizer buckets had very recently been refreshed and the concentration was already found to have dropped below 200ppm. Study results that have recently been brought to my attention indicate that cotton cloths stored in quaternary ammonia sanitizers can form chemical bonds that quickly inactivate sanitizer compounds. Please ensure staff begin monitoring sanitizer concentrations in buckets frequently to ensure the solution is replaced before the concentration falls below 200ppm.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed an accumulation of ice from condensation on the ceiling and fan guard in the walk-in freezer. Ice buildup on the fan guard can interfere with proper air circulation, and may cause damage to air circulation system. To prevent the possibility of temperature abuse due to damaged or malfunctioning equipment please have the cooler serviced. Respond back to EHO by March 15th with an update on the work completed on the walk-in freezer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed a buildup of residue on the inside of the ice machine door. The ice machine must be kept clean to protect contents from contamination. Discussed measures in place to ensure the sanitary maintenance of wiping cloths, suggested to operator that wiping cloths that are not kept in sanitizer solution should be replaced when they become visibly soiled or at minimum every 2 hours to prevent bacterial contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed ice buildup in walk-in freezer, operator has already engaged a service company to repair the system. Walk-in Freezer is still maintaining acceptable temperature. Ceiling and recirculation fan in the keg cooler had accumulated dust, debris, and residue at time of inspection.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink behind the bar is being used to store squeeze bottles and bar equipment. Handwashing stations should not be used for other purposes and must remain unobstructed at all times to facilitate proper handwashing practices.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUATs sanitizer in sanitizer bucket noted at 50 ppm. This was corrected during inspection. Dishwasher noted at 75 degrees C. Glass-washer noted at 12.5 ppm Iodine.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- 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): QUATs sanitizer in spray bottle by the dish washer area noted at 50 ppm QUATs. Premixed QUATs solution noted in spray bottle at 200 ppm. This was corrected during inspection. Glass washer noted at 12.5 ppm iodine.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Bar area did not have single use drying towels at the time of inspection. This was corrected during inspection.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Fly strip was found hanging over the kitchen area. This was removed at the time of inspection. Some oven cleaners were being stored on the top shelf in the food prep area. These were removed at the time of inspection.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Cutting boards have some deep groves with some build-up debris. The bathroom door is open to the kitchen area. Please install a self closing mechanism
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): The bar requires liquid soap in a pump
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): *The high temperature dishwashing unit did not achieve at least 71°C at dish surface after running five cycles during inspection. A technician came in and serviced the unit during inspection. The unit achieves 77° C at dish surface. Corrected during inspection (CDI).
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?