Toncini Modern Italian

140-1855 Kirschner Rd Kelowna BC V1Y 4N7 · Restaurant - Food Service

1 inspection

1. MonitoringJul 29, 2026

   8 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Observed temperature of the small upright cooler used to store dairy for coffees at 50-55°F. Operator was instructed to lower the cooler temperature or have it serviced to ensure cooler temperature is maintained below 4 °C (40 °F) at all times during operations. Store dairy products in an adequate working cooler maintained below 4°C. Observed temperature of open foods in the prep cooler located beside the stove at 8-11°C. Noted prep cooler cover had been removed. Operator was instructed to monitor prep cooler temperature during operation and place cover or container lids to maintain temperature of Potentially Hazardous Foods below 4°C.
     • 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): Observed cooked gravies were being cooled in large containers at room temperature and it was unknown whether gravies are cooled rapidly. No ice bath or ice wands were used to cool down gravies. Operator was instructed to purchase ice wands to cool down gravies prepared in large quantities, portions foods into shallow containers, and maintain a cooling log for verification.
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
     • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Observed foods were prepared at a prep table located front of the staff washroom and noted operator has removed the divider, separating food prep area from the washroom. Operator agreed to remove toilet bowl from the washroom and convert the washroom into an open storage area. Instructed the operator to immediately cordon off the washroom door to protect food from contamination.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Incomplete temperature logs observed and few refrigeration units were missing in the revised log sheet. Ensure temperatures are monitored twice a day and recorded on a log sheet. No sanitizer test strips observed and no sanitation logs were maintained to measure the concentration of food contact surface sanitizer and the maximum temperature of the dishwasher at the rinse cycle. No timer and discard logs were available, confirming pizza slices stored at room temperature are discarded after every 2 hours. Label the pizzas in a log sheet (showing when the food is removed from the oven and when the food must be thrown out) and have timers available to monitor pizza display, as per the facility's food safety plan.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Gap was observed under the rear exit door of the facility. Repair/replace the weather strip and ensure the back door is properly sealed.
     • 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): Observed unlabeled sanitizer bottles used for kitchen and noted operator was unaware of the bottle used to sanitize food contact surfaces. Label cleaners and sanitizers properly and ensure sanitizer bottes are easily accessible to food handlers. Observed multiple spatulas and tongs were stored in an unclean water and it was unclear when the holding containers were changed. Advised the operator the best practices to hold in-use utensils and ensure utensils are properly cleaned and sanitized whenever there is a risk of cross-contamination.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Refer to F3.2. Follow up by Sep 4, 2026.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
   • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
     • Observation(s): During the last inspection, observed that the divider between the food preparation area and the washroom has been removed without notifying the EHO. The facility has significantly expanded in size, as walk-in freezer was installed in the kitchen (without approval), multiple staff were working, and food preparation was observed at the rear prep tables, which are farther from the front handwashing sink. The operator agreed to remove the toilet bowl from the washroom and convert it into a storage room, with the existing sink designated as a handwashing sink for food handlers (by removing the door to the storage room). Instructed the operator to immediately cordon off the washroom door to protect food from contamination. Please submit an updated floor plan and walk-in freezer specifications for approval.
     • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.