Valoroso Foods
D-2441 Main St West Kelowna BC V4T 1K5 · Restaurant - Food Service
9 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): QUATS (quaternary ammonium compounds) test strips are required to verify the sanitizer concentration.
- 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): Use the 3 compartment sink for proper manual dishwasher.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 3 compartment sink is slow draining, plumbing to be serviced.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Spray bottle with bleach had suds in bottle, never mix bleach with other chemicals.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Chlorine sanitizer at 0.0 ppm when at least 200 ppm required for clean in place 5 ml regular bleach per 1 litre water.
- F3.2 - Is the contact information the same?
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Chlorine sanitizer concentration was over 400ppm. Operator was told to add approx 2mL of household chlorine per liter of water to ensure sanitizer is between 100-200ppm. This was corrected during inspection.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Garbage bags were seen being stored in the cooler. Food and non food items should be separate at all times to prevent cross contamination. Operator removed the garbage during the inspection.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan was available on site. Manager stated food safety plan is complete and will be brought on site
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan was available on site. Manager stated sanitation plan is complete and will be brought on site
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Food samples at front counter not protected from sneezing and coughing by customers, staff covered with plastic wrap at the time of inspection.
- 1 Observation, Low Severity of Consequences : Foods must be covered to protect from contamination.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Monitoring
1 infraction
- 14.4 - Are foods protected from contamination?
- Observation(s): Samples such as cheese and bread must be protected from customer contamination, plastic wrap placed on food at the time of inspection
- 14.4 - Are foods protected from contamination?