Village at Smith Creek
2425 Orlin Rd West Kelowna BC V4T 3C7 · Institutional - Food Service
4 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Small amounts of cream and milk at one of the coffee stations was held in ice and water however there was not enough surface contact with the containers for the food to maintain a temperature of 4C or below. Staff are to be reminded that if PHFs (potentially hazardous foods) are to be held in ice water, ensure that the food is levelled with the ice and water mixture. As the ice melts, drain some of the water and add more ice to maintain temperature. Cream and milk were discarded.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Please ensure that QUATS sanitizer buckets are at 200ppm at all times. Increase the frequency of refreshing the buckets with new solution if wiping clothes have been heavily used and/or in contact with food debris and organic matter. Sanitizer buckets were refilled with new solution. Sanitizer dispensers were measured at 200ppm, in compliance. 2. Main Kitchen - High temperature dishwasher, final rinse at the plate level temperature: 74.6C, in compliance. AL/service area high temperature dishwasher, final rinse at the plate level temperature: 71C, in compliance.
- 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
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Observed staff manually washing dishes using gloves. Using the same pair of gloves without changing the gloves and washing their hands, they handled clean plates that came out of the dishwasher. Operator to ensure that staff understand and follow proper hand hygiene to prevent cross contamination such as when handling dirty and clean plates.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator to use a dishwasher thermometer/ waterproof thermometer to check that the final rinse/sanitizing cycle of the dishwasher meets the minimum requirement of 71C. Temperatures of the dishwasher using an accurate thermometer are to be documented on a log, at minimum once a day.
- 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): 1.Bucket holding wiping clothe was measured at 50ppm for quats. Directed staff to refill the bucket with new sanitizer solution. Corrected during inspection, quats measured at 200ppm. 2. High temperature dishwasher final rinse temperature maximum was measured at 54.2C with a waterproof probe thermometer. Was tested again with operator's thermometer that was calibrated during inspection reached only 40-41C. Wash and rinse gauges on the dishwasher was observed to be inaccurate. Dishwasher was unable to reach a minimum temperature of 71C for the final rinse, sanitizing cycle. All dishware that went through the dishwasher are to be sanitized manually using quats. Operator switched to using the 3rd compartment sink to manually sanitize food contact surfaces like tableware, kitchen utensils, etc. until the dishwasher is fixed by a technician. Technician must also verify using a thermometer that the water reaches 71C at the plate level during the final rinse cycle. Note: Temperature for the dishwasher was also an issue when the facility was inspected in December 2022. Temperature was unable to reach 71C and facility was directed to manually sanitize utensils and equipment until it was fixed.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher was not reaching to a min. 71C at plate level after final rinse. Manual sanitize in Quats solutions to fully submerge all utensils and equipment after washing for 2 min. until dishwasher is back to good working condition. Recommend to test the temperature of dishwasher before each use to ensure all dishes can be sufficiently sanitized.
- 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): -Knife holder at the back is grooved. Please resurface/maintain as needed so the surface can be smooth for proper cleaning and sanitizing. -Cooing wands to be stored in a tray so they are not directly touching the rack to be potentially contaminated. Ensure all areas of the wands are properly cleaned and sanitized before and after each use. (Corrected during inspection)
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Mechanical dishwasher on "Paynter" community leaking onto floor under door when going through cycle creating a potential slipping hazard
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?