Two Donkeys Bakery
2454 Dobbin Rd West Kelowna BC V4T 1K5 · Restaurant - Food Service
2 inspections
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Back door and container door were left open. Keep doors closed to prevent pests such as rodents and flies from entering into the facility. 2.Flies were noted inside the facility. Accumulated flies on the fly strip by the bread display is to be replaced. Fly strip by the sandwich prep counter to be removed and placed elsewhere. Do not hang fly strips by food preparation areas as it could lead to food becoming contaminated.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Cardboard and recyclables were observed inside the container and along the side of the premises. Ensure that both materials are disposed of daily. 2. Bread and other organic debris was noted along the back side of the front bread display. Staff are to clean the premises in clean and sanitary condition to prevent attracting pests. Outstanding: 3. Observed a build up of ice along the reach in freezer doors. Operator to break/defrost the ice. Ensure that all the doors have a tight working seal to keep cold air in and warm air out as warm air entering the until is what causes the formation of ice around the seals.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): QUATS and chlorine test strips are to be available and used on site. Temperature logs, whether it be recorded on paper or logged digitally must be available when requested. Operator to ensure temperatures are logged daily.
- 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): Observed large air bubbles in the QUATS sanitizer dispenser line. Staff adjusted the line and sanitizer bottle that enabled it to dispense the proper concentration of 200ppm. QUATS sanitizer spray bottles were measured from 0-50ppm. Staff empty bottles and dispensed new solution into the bottles. Low temperature dishwasher, final rinse, chlorine concentration: 100ppm, 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): Observed a build up of ice along the reach in freezer doors. Operator to break/defrost the ice. Ensure that all the doors have a tight working seal to keep cold air in and warm air out as warm air entering the until is what causes the formation of ice around the seals.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F2.1 Does the facility have proper monitoring supplies?