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Triple O's - City Park

375 Harvey Ave Kelowna BC V1Y 6C3 · Restaurant - Food Service

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed grease from the flat top grill grease catcher, spilled over and built up on floor and shelf beside grill, in addition to food debris build up on storage shelves in walk-in fridge. Pests are carriers of illness-causing microorganisms and can contaminate food and food contact surfaces with those microorganisms. The premises must be maintained in a clean and sanitary manner to prevent attracting pests to minimize the risk of contamination of food and food contact surfaces. Operator stated the grease buildup would be part of nightly cleaning and have it cleaned immediately. The shelves are already part of daily cleaning but would enforce that intermittent messes are cleaned as they appear. Additionally, the operator stated he would acquire a drip tray to prevent grease spillage in the future. To follow up with operator by August 10th that these areas have been cleaned and a drip tray has been acquired.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): During inspection, no staff member had FOODSAFE certification. Operator did have completed FOODSAFE certification and showed up during inspection. Operator must ensure that at least one staff member holds a valid FOODSAFE certificate when the operator is absent from the food premises as per Food Premises Regulation Section 10. Operator stated that he would have more staff acquire FOODSAFE certification to gain more food safety knowledge and prevent the facility from not meeting legislative requirement of having at least one staff member on shift with FOODSAFE certification. To follow up with operator by August 10th their plan for FOODSAFE certifications moving forward.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C: Sanitizer residual in the buckets appeared low and could be due to storing too many wiping cloths in the buckets. **Provide 2 sani-buckets at the grill area - one for blue cloths and white cloths. F2.5G: Open box of tomatoes stored with some equipment; staff jackets stored with some bags/flats of bread. **Keep food in an area separated from other items. As discussed, switch storage locations between tomatoes and staff jackets. **Keep up with the cleaning and organising.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  6. Monitoring

    2 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Hand wash sink in the kitchen was plugged. Operator attended to this during the inspection. Confirm when this has been resolved.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towels require re-filling in the washroom. Confirm when this has been resolved.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  7. Monitoring

    1 infraction

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): All foods were in separate inserts; store raw meat in a separate cold drawer from cooked foods to minimize the potential for cross contamination.