The Wellness Development Centre
504 Sutherland Ave Kelowna BC V1Y 5X1 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Expired QUAT test strips were observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure QUAT test strips are available to staff prior to any food preparation on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No tests trips for measuring sanitizer concentration available onsite at time of inspection.
- 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): Dishwasher had not been turned on at the time of inspection and was not assessed. Operator indicated that a technician would be by in the next few days. Please provide EHO with a copy of the service report to confirm that the dishwasher is functioning properly and achieving sanitizing temperature (71°C).
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The kitchen was cluttered, disorganized, and items not related to food handling operations were stored in the kitchen at the time of inspection. Please complete a deep clean/reorganization of the kitchen facility, and remove items which are not related to food handling operations from the kitchen space. Provide EHO with pictures confirming that cleaning and reorganization have been completed to resolve this infraction.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Forward plans for renovations to EHO; re-inspection prior to re-opening.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
3 infractions
- Are proper cooling procedures followed?
- Observation(s): Cooling process should be improved: - When cooling food in the fridge, ensure that covers are loose enough to allow steam to escape. - Portion large batches of soups, sauces, and pasta into smaller containers for storage/cooling in the coldest part of the fridge. - There is one ice wand available for cooling purposes; strongly recommend purchasing a small ice machine to help improve cooling process.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- Is the premises free from a pest infestation?
- Observation(s): Pest activity noted in the dry storage cupboard. Follow-up required: - Clean the pest droppings using the method discussed. Discard the items that are not in sealable containers (i.e. coffee filters, straws). - Increase the cleaning frequency of the kitchen over the next couple of months until pest issues are resolved. Clean underneath equipment in the kitchen area and the chemical storage room; re-organise to ensure that items are stored off the floor to facilitate cleaning and to monitor pest activity. - PCO is on contract; ensure that reports are shared with food staff. Food staff to monitor this area and provide feedback to the facility manager.
- 7.1 - The premises must be maintained free of pests.
- Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Some raw meat packages were observed to be stored on various shelves in the fridge. Re-organize the fridge to ensure that raw meat is stored separated from other food items to prevent the potential of cross contamination.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- Are proper cooling procedures followed?
- Monitoring
0 infractions