Valoroso Foods - Deli
1467 Sutherland Ave Kelowna BC V1Y 5Y4 · Restaurant - Food Service
9 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The hot holding unit temperature was measured at 38-42 °C. Internal temperature of the pizza was measured at 39.8 °C and the meat balls at 43.2 °C. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Advanced food preparation was observed on-site, and foods should not be reheated twice, as this increases the risk of food contamination. The operator stated that foods were refilled before the lunch rush and was instructed to discard foods stored in the unit for more than 2 hours. Corrective action: • Do not serve hot held foods until the unit is fixed. OR reheat the foods to at least 74°C based on customers' orders and serve them immediately. • Fix the hot holding unit and ensure potentially hazardous foods are stored above 60°C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Probe thermometer was observed not working properly and measured at 45-50 °F in ice water. This may lead to inaccurate temperature monitoring. Ensure an adequate probe thermometer is available on site to measure internal temperature of foods. It was noted that the operator has installed QUAT sanitizer dispenser. Ensure QUAT test strips are accessible and available to staff onsite.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bucket was measured at 0 ppm chlorine concentration. A concentration of 200 ppm chlorine or QUAT is required to allow for adequate sanitizing of food contact surfaces. CDI- Ensure to use the appropriate test strips to measure sanitizer concentration and replace the sanitizer solution every 2 hours or as needed.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of hot holding unit was measured at 40-45 °C. Internal temperature of egg plant was measured at 44.5 °C and meat balls at 39.9 °C. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Operator was instructed to discard the foods stored in the unit for more than 2 hours and immediately reheat the foods stored within 2 hours to 74°C before transferring to a hot-holding unit maintained above 60 °C. Develop strict procedures to monitor the time and temperature of potentially hazardous foods, and immediately place an order to fix the hot-holding unit to ensure potentially hazardous foods are stored above 60°C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wet wiping cloths observed stored on food contact surfaces and same wiping clothes were noted to be used for whole day. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. Ensure wiping cloths are stored in an adequate sanitizing solution or establish a system in place to replace wiping clothes after use. Absorbent cardboard boxes observed used for storing utensils, preventing adequate cleaning and sanitizing. CDI- Operator removed the cardboard boxes, and ensure food contact surfaces are smooth and easy to clean. Ensure ice scoop is stored in a sanitary manner.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No soap observed at the handwashing station in the deli area. Scrubbing materials observed in the hand sink in the food service area. This may lead to inadequate handwashing of food handlers. CDI -Ensure all handwash stations are accessible at all times, equipped with soap/ paper towel, and ONLY designated for handwashing.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Observed the display hot holding unit was not maintaining the required temperatures of foods at 60C or above. Upon inquiry, staff stated that they have turned off the unit since they are closing soon. 2) The temperature logs for the coffee bar area, containing coolers and hot holding units, lack entries for the last 3 days, compromising temperature monitoring. Corrective Action: 1) Corrected during inspection: Operator stated that this is the wrong closing procedure, and will correct this with their staff. Operator also turned the unit on to keep foods at 60C or above. 2) Operator is to ensure that staff regularly complete temperature logs to confirm storage equipment are maintaining the necessary temperatures when storing potentially hazardous foods.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed under-counter high-temperature dishwasher at the coffee bar area was not reaching the required temperature of 74C. The high-temperature mechanical dishwasher at the kitchen was measured at 80C - in compliance. Corrective Action: Corrected during inspection: the operator was instructed to use the mechanical dishwasher at the kitchen as a temporary solution to ensure utensils and dishware are being cleaned and sanitized to reduce microbial contamination. Operator is to send a photograph of a probe thermometer indicating the required temperature was achieved by the under-counter mechanical dishwasher.
- F2.3A Mechanical dishwasher/glasswasher 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): 1) The meat slicers at the deli area had evident food debris behind the blades. Corrective Action: 1) Corrected during inspection: Staff cleaned the accumulation of food debris on the meat slicers and were seen sanitizing the slicers afterwards. Operator is to ensure that meat slicers are being cleaned after each use, to prevent accumulation of food residues.
- 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
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Display cooler for salads and sandwiches measured at 10°C on upper shelf, and 2°C at the bottom level. Potentially hazardous foods (PHF) on display must be held at or below 4°C, PHF held without proper temperature control must be returned to a cooler maintaining 4°C or less within 2 hours. PHF that are held at temperatures above 4°C and below 60°C for longer than 2 hours must be discarded after 4 hours. Pathogenic bacteria can grow rapidly on PHF which are held in the temperature danger zone (above 4°C and below 60°C) for longer than 4hours.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Light is easily visible at the bottom of the doors in the back receiving area. Pests can be detrimental to the sanitary operation of food establishments and can gain entry to facility through small gaps.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Door frames and seals for walk-in freezer and walk-in cooler are damaged and deteriorated. Raw wood has been used to shim up and brace the door frames for walk-in refrigeration units. Door panel for walk-in freezer is made of wood that is worn and chipping and stained, paint has flaked away exposing raw unsealed wood surface. Raw wood is absorbent and can not be adequately cleaned and sanitized. Seals and track for sliding door refrigeration unit in back kitchen area is damaged and requires repair or replacement. Raw unsealed wood observed on back storage shelving units, some counter space in back prep/storage area, and floors behind food service counter. Unsealed wood surfaces can not be properly cleaned/sanitized and should replaced or sealed with paint or other smooth, durable, easily cleanable material. Some accumulation of food particles and residue observed on the meat slicer in the back prep area. Meat slicers should be thoroughly cleaned and sanitized at the end of use and at least every 4 hours when in constant use. Observed accumulation of food particles and debris on the floor in the walk-in cooler. Operator should ensure that cleaning/sanitizing processes are conducted frequently enough to prevent the development of unsanitary conditions. Hard to reach areas beneath and behind shelving should be included in routine cleaning/sanitizing procedures.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operating permit could not be located at time of inspection. Valid operating permit decal was posted on the wall.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Bread buns are stored in the customer area without any cover. Take immediate corrective actions and contact the Environmental Health Officer by OCT. 3, 2018.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The sanitizing solution in a spray bottle in the back food preparation area is measured at 100 parts per million chlorine using the test strips. Take immediate corrective actions and contact the Environmental Health Officer by OCT. 3, 2018.
- 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): a) Some of the food equipment including the mechanical food slicer in the back food preparation area are still plugged in while they are being cleaned. b) Some food utensils are stored on a cloth towel in the drawers in the back food preparation area. c) Some food utensils are stored on a cloth towel in the drawers in the front food preparation area. d) The tongs for the self serve dry food storage area in the customer area are kept inside the food containers and the handles are directly touching the foods. Take immediate corrective actions for above-mentioned deficiencies and contact the Environmental Health Officer by OCT. 3, 2018. e) The walk in freezer door including the door seal and the door frame is damaged and has accumulated stains and debris. This deficiency has NOT been corrected since the last inspection on SEP 11, 2017. f) The wall facing the dry food storage room next to the walk in freezer is temporarily covered with plastic covers and no food is stored on the shelves for this wall. This deficiency has NOT been corrected since the last inspection on SEP 11, 2017. g) The operator says that a food mixer in the back food preparation area is no longer used for their food operation. Take corrective actions for above-mentioned deficiencies and contact the Environmental Health Officer by OCT. 24, 2018.
- 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.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): During this inspection, cold running water was not available at the handwashing station in the front food preparation area where mechanical food slicers are being used. The staff corrected the deficiency during the inspection.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.7 Are foods protected from contamination?
- Monitoring
8 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): The internal food temperature for the cooked meatballs stored in the display hot food holding unit is at 40°C. The food must be cooked to the internal food temperature of at least 74°C and the temperature must be checked prior to putting it into the hot food holding unit. No temperature records are maintained for the cooking temperatures. This requires immediate attention from the food operator. Potentially hazardous foods that have been cooked then cooled to 4°C (40°F) should, if intended for hot holding, be reheated to 74°C (165°F) or higher with the total time between 4°C and 74°C (40°F and 165°F) not to exceed 2 hours. Proper reheating provides a degree of assurance that pathogens will be eliminated. It is especially effective in reducing the number of Clostridium perfringens that may grow in meat, poultry or gravy if these products were improperly held. C. perfringens will multiply very quickly at temperatures just below adequate hot holding. It is recommended that the food be reheated until it reaches an internal temperature of 74°C (165°F) as quickly as possible. The potential for growth of foodborne pathogens is greater in reheated foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw products, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs.
- F1.1A - Potentially hazardous food must be cooked to appropriate internal temperature.
- F1.1B - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): The internal food temperature for the cooked meatballs stored in the display hot food holding unit is at 40°C. This requires immediate attention from the food operator. If food is less than 60°C for less than 2 hours, reheat food to 74°C and increase equipment temperature control until a temperature of greater than 60°C is maintained. Reheat food only once. If food is less than 60°C for more than 2 hours, discard food.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F1.3 - Are proper cooling procedures followed?
- Observation(s): The internal food temperature of the cooked food being cooled in the food preparation area is at 30°C. The food staff says that it is being cooled for over 2 hours. The food was discarded by the staff during this inspection. The temperature records show that cooked foods did not cooled to 20°C within 2 hours. The temperatures were at 40°C at the 2 hours of cooling and no corrective actions were taken and recorded. This requires immediate attention from the food operator. If the correct method is not being used and the food has not cooled to the correct temperatures within the correct times, discard the food. If the correct method is not being used but the time limits have not been exceeded, then use other methods (describe method*) to speed the cooling to accomplish the cooling within the specified time and temperature limits, checking the time and temperatures during the cooling process. *Other methods may include shallower pan, smaller containers, placing pans on ice, using fans, etc. Proper cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. During extended cooling, potentially hazardous foods are subject to the growth of a variety of foodborne pathogens, which may grow to a sufficient number to cause illness. If the cooking step prior to cooling is adequate and there is no recontamination, all vegetative forms of microorganisms should be killed or inactivated; however, heat-resistant spore-formers such as Clostridium perfringens could survive in the food. However, under poorly monitored conditions or through environmental contamination, other pathogens such as Salmonella and Listeria may be reintroduced. Thus, cooling requirements have been based on growth characteristics of organisms that grow rapidly under temperature abuse conditions. Cooling after cooking of large food items such as roasts, turkeys and large containers of rice, take longer to cool down because of the mass and volume from which heat must be removed. By reducing the volume of the food into shallow containers, the rate of cooling is dramatically increased and the opportunity for pathogen growth is minimized. Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large masses of food
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The internal food temperature of the cold noodle salad stored on the top shelf in the display cold food holding unit is at 20°C. This requires immediate attention from the food operator. If food is greater than 4°C for longer than 2 hours, or for an unknown time, discard the food. If food is greater than 4°C for less than 2 hours, transfer food to a cooler that is less than 4°C.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) The ice making unit has accumulated debris inside the unit. b) Food equipment and non-food equipment (e.g. tool plastic tape, etc.) are stored in the same drawer in the food preparation area. c) The food staff does not have the disposable cloth for cleaning the food slicer as required in its manufacturer's instructions. The food staff says that it is his first time reviewing the manual. d) The breads in the display case in the retail area are stored on cloth and not on the surface that is smooth, impervious to moisture and easy to clean. e) The tongs for the breads in the display case in the retail are not stored in a sanitary manner.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Foods are stored on the ground in the walk in cooler. Storage areas: i) should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; ii) must be located in a clean, dry, pest-free location; and iii) must be constructed of materials which are durable, non-absorbent and easily cleaned. Unsealed wood is not an acceptable finish for shelves, floors, ceilings or walls.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) The drawers storing food equipment have accumulated debris. b) The food equipment being used to cut cheese using a metal wire has some surfaces that are not smooth, impervious to moisture and easy to clean. c) The walk in freezer door, the seal and the door frame are damaged and have accumulated stains and debris. d) A small wooden slab is used in the back food preparation area and the surface on the sides is not smooth, impervious to moisture and easy to clean. e) Some of the food equipment in the back food preparation area has the surface that is not smooth, impervious to moisture and easy to clean. f) The wall facing the dry food storage room next to the walk in freezer is temporarily covered with plastic covers and no food is stored on the shelves for this wall. The operator says that they are still having issues with water leak and are working with the insurance company for the remediation. g) The floor surface in the food serving area where hot and cold foods are stored are not smooth, impervious to moisture and easy to clean.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): The back food preparation area has a two-compartment sink for ware washing, a food preparation sink and a handwashing sink. This hand washing sink is covered with a small wooden slab and the food staff says that this is to provide additional food preparation area. The staff says that this handwashing sink is not being used and the food preparation sink is used for both food preparation and hand washing. Handwashing sinks must be separate from food preparation sinks and dishwashing sinks. Proper use of handwashing facilities is essential to personal cleanliness and to reduce the likelihood of contamination of food. It has been documented that improper handwashing is a major contributing factor in outbreaks of foodborne illness.
- F3.5A - Handwashing station must be supplied with hot and cold running water.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): As discussed at the time of inspection, operator must ensure that Bleach sanitizer is mixed separately from soap to ensure properly mixed sanitizer.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): As discussed at the time of inspection, food temperatures for the deli cold case must be monitored every two hours and the unit adjusted or serviced to ensure that PHF temperatures can be maintained at 4deg.C or less (temp measurements at the time of inspection were as high as 8deg.C). Operator started initiating corrective actions at the time of inspection.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions