Tugboat Bay Concession
1220 Water St Kelowna BC V1Y 9P4 · Restaurant - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooked beans on ice pack at 14 C, mechanical refrigeration required for potentially hazardous foods. Typically, a "sandwich" mechanical preparation cooler is required, using ice packs should only be for low risk condiments
- 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): Gravy being cooled with containers stacked to about 6 inches, cooling hot food over 3 inches in depth require following approved cooling methods (e.g. ice wand, ice water bath, etc.)
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUAT sanitizer well over 500 ppm when typically only 200 ppm required.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Ice packs in use versus required mechanical refrigeration
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Premise reopened 10July2023 after restoration from fire. There was an opportunity to ensure layout and equipment meets current food safety standards with mechanical refrigeration in place instead of using cold packs to keep food out of the "Danger Zone"
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Small condiment fridge at 16 C with heavy ice build on condenser that requires defrosting. Condiments like avocado that states keep refrigerated after opening (e.g. refrigerated, on ice, or quantity used within 2 hours or discarded, etc.)
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions