The Vineyards Residence
726 Valley Rd Kelowna BC V1V 0E9 · Restaurant - Food Service
2 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please ensure that sanitizer solutions are mixed and available/safely stored at each work station at all times during operation. Please confirm sanitizer buckets for storage of cleaning cloths in continuous use. Please clean the one walk-in refrigerator shelving unit that showed a build-up of organics.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed moveable carts stored in front of the hand washing sink located at the main entrance into the kitchen. Please ensure that all kitchen hand washing sinks are maintained free of clutter and available for hand washing at all times during operation.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed containers of cooling chicken breasts stacked on top of each other at the time of inspection, some with container lids on and, the temperature of these chicken breasts was observed at >20deg.C following >2hours of cooling. Please revise cooling practices to ensure that chicken breasts and other advance prepared food are cooled to within the cooling standard. Please also see section F2.6 of this report for additional corrective actions requested to support proper cooling practices.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed food containers stacked directly on top of other food stored within the container below. This storage practice will result in possible contamination of food if the bottom of a container is contaminated. This practice is likely occurring as a result of overcrowding, inadequate shelving/storage space and difficulty accessing perimeter shelving inside the walk-in refrigerator. Please ensure that food containers are not stored directly on top of other food. Please also see section F2.6 of this report for additional corrective actions requested to support proper food storage practices.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please provide thermometers (NSF) inside servery kitchen refrigeration units.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed disinfectants (ie. higher concentration) in use in some servery kitchens and others with sanitizer solutions (correct no rinse required solutions). Please re-train staff on use of "no rinse" required sanitizer solutions within servery kitchens for use on equipment and hard/food contact surfaces. Please also ensure that sanitizer containers are properly labelled. Please also ensure that cleaning cloths in continuous use are store within sanitizer solutions located in safe locations within the kitchen.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Only one refrigerator has been provided within the main kitchen (ie. walk-in refrigerator). At the time of opening in May of 2021, management indicated that additional refrigeration unit(s) would be provided as resident occupancy increased in order to provide additional functional refrigeration capacity along the main kitchen prep/cook line in order to support safe food storage and preparation practices (cooling, thawing and to prevent exposure of PHF to ambient kitchen temperatures for extended periods). Provisioning of only one refrigeration unit in the main kitchen of a facility the size of The Vineyards does not meet industry standards of practice, also considering the following observations: As observed at the time of inspection, the main kitchen walk-in refrigerator was overcrowded with a number of rolling carts positioned in the centre of the refrigerator, requiring these carts to be removed from the fridge in order to access food on shelving units around the perimeter. In addition, containers of cooked and cooling chicken breasts were stacked on top of each other on rolling carts positioned in the centre due to a shortage of shelf space to support proper cooling practices. Raw animal proteins observed in storage on the left side shelving unit, including on middle level shelf, was noted immediately beside/in too close proximity and, above ready to eat foods (ie. vegetables) stored on the adjacent shelving unit (in order to enable ease of access to raw animal proteins when required without having to removed carts stored in the centre). Having to remove moveable carts each time perimeter shelving units require access will also likely subject PHF to ambient temperatures multiple times during their storage within this refrigerator. Please provide a plan (location, refrigeration specs, capacity/size) for the installation of additional commercial refrigeration units within the main kitchen in order to better support the amount of food storage currently required, to enable ease of access to perimeter shelving units without having to remove moveable carts, to enable better separation of raw meat from ready to eat food and, to better support food preparation practices that require refrigeration (ie. cooling, thawing, etc)
- F1.3 Are proper cooling and reheating procedures followed?