Two Brothers Mexican Restaurant
2470 Main St West Kelowna BC V4T 1Z1 · Restaurant - Food Service
4 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sandwich prep cooler was above 4C. Staff moved food to other cooler unit and added ice to lower the temperature.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Unable to locate temperature logs. Record temperature logs for all temperature controlled units such as walk in cooler, freezers, and hot holders at least x2 a day.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed flies within the premise and an opened back door that may allow them to enter. Recommended to install screen door or other screening material to prevent pest entry.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine was below 100ppm. Staff added more chlorine to sanitizer buckets. High temperature dishwasher, final rinse at the plate level: 73.6C, in compliance.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Ice machine to be cleaned and sanitized. Observed build up of mold/mildew within the ice machine. 2. Do not reuse plastic containers that were not designed to be reused.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Single use paper towels were missing in the bar area.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Operator is to send in updated floor plans due to the installation of the handwashing sink in the kitchen and new storage area located outside at the back of the facility.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): A designated handwashing station has been installed beside the 2 compartment sink. Supplied with hot and cold running water, liquid soap, and single use paper towels. A bucket of ice was observed in the sink at the beginning of the inspection, staff removed the bucket from the sink. The designated hand washing sink must not be obstructed to ensure accessibility at all times to employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Operator is to send in updated floor plans due to the installation of the handwashing sink in the kitchen and new storage area located at the bank of the facility.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher appears to only have wash cycle with maximum temperature 66 C with pressure gauge of final rinse at about 5 when 15-25 typically required, there should be a data plate, label stating operating parameters
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Previous located handwashing sink located in food preparation area. An short term and long term solutions including replacement in a different, dedicated, easily accessible at all times handwashing sink.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Pre existing dedicated handwashing sink across from warewashing sink has been removed. Refrigeration capacity has greatly increased with addition of walk in cooler at the back of kitchen.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?