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Vice & Virtue Brewing Co.

1033 Richter St Kelowna BC V1Y 2K4 · Restaurant - Food Service

1 inspection

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Observed chimichurri and bacon twists stored at room temperature, with ambient temperatures between 10°C and 12°C. Potentially hazardous foods must be stored in a cooler until needed and returned when not in use. Operator moved the items back into the cooler. 2) Observed the line fridge behind the service counter with an ambient temperature above 4°C, confirmed using both an internal thermometer and an infrared thermometer. Potentially hazardous foods were stored inside. According to the operator, it was known that the fridge was not maintaining proper temperatures. Items had been stored in the walk-in cooler overnight and moved to the line fridge just before the inspection. Operator relocated infrequently used items to the walk-in cooler and placed frequently used items on ice. Storing items on ice is a temporary measure only. The ice must be changed regularly and must sufficiently surround the food to maintain a temperature of 4°C or lower. Operator is to have the unit serviced and must submit the service report to the EHO to resolve this infraction.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Observed raw animal proteins (e.g., beef) stored above ready-to-eat foods (e.g., cheese) in the back freezer. Reorganize the unit so that all raw animal proteins are stored below and separate from ready-to-eat foods. 2) Observed the ice scoop stored directly in the ice. Because ice is used in drinks, it must be treated as food. Storing the scoop handle in the ice bin can contaminate the ice. Ensure the ice scoop is stored in a clean container outside of the ice bin.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.