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Wasabi Izakaya

1623 Pandosy St Kelowna BC V1Y 1P6 · Restaurant - Food Service

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - QUAT sanitizer dispenser was empty at time of inspection and only able to dispense 100ppm - chlorine bleach to be used at 200ppm (1tsp/1L) and replaced daily until QUAT sanitizer is replenished
      • 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): - new flooring needed in the kitchen, flooring located near grills are missing and/or broken with wood underneath exposed. Debris and grease accumulation on exposed wood. - flooring needs to be non porous, no absorbent, and easy to clean to maintain sanitary condition and prevent cross contamination or creating conditions for pest harborage
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Three broth in a stainless steel upright cooler measured 12-14C. Operator indicated that the broth has been cooled since last night (>8hours). Three broth voluntarily discarded by the operator.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.1 Does the facility have proper monitoring supplies?
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station obstructed with a cart and a scoop in the sink.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    9 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Large containers of prepped vegetables kept on counter top without refrigeration. Coolers not functioning properly at time of inspection
      • 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): Many open bags and bins of flour observed in the back room at time of inspection. Operator needs to acquire food grade containers with proper coverings to ensure these food products are protected from contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Observed prawns thawing in bucket of water at time of inspection. Frozen foods must be thawed in conditions that protect them from being exposed to temperatures above 4°C. Acceptable methods of thawing frozen foods are; thawing in a cooler maintained at ≤4°C, thawing under cold running water, or thawing in tubs of cold water that are refreshed frequently to ensure a temperature of ≤4°C is maintained.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed a buildup of debris and food residue on floors, especially beneath counters and equipment. Facility requires deep cleaning to address sanitation issues. Operator should ensure that regularly scheduled cleaning addresses hard to reach areas to prevent sanitation issues from becoming problematic in the future. Cardboard floor coverings observed in the kitchen. Carboard is not a suitable material for covering kitchen surfaces, it cannot be cleaned when it becomes saturated with grease and food residue. Equipment not related to food operations observed in back room. Operator agreed to ensure employees personal items are kept in separate room where staff leave backpacks and shoes.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Main refrigeration units in the kitchen not functioning properly at time of inspection. Operator transferred products to other coolers and freezer, Potentially hazardous foods (PHF) measured at or above 8°C were voluntarily disposed of.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station obstructed during time of inspection. prep table was situated in front of handwashing station, counter surrounding the sink was utilized for storage of sauces. Food products on the counter around the sink were at risk from contamination during handwashing process. Operator instructed to relocate prep-table and food products to ensure handwashing station remains unobstructed and foods are protected from contamination.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan available on site at time of inspection.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan available on site at time of inspection.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator unable to confirm FOODSAFE training at time of inspection.
  5. Monitoring

    0 infractions

  6. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Preparation cooler at 10 Celsius, staff state contents "mostly vegetable".
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Large plastic container, about 20 litres with about 16 inch depth, used to cool sauce in cooler
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Dedicated handwashing sink has sewage back up and 2 compartment preparation sink busy with food preparation of raw poultry and ready to eat foods.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Raw pork being cooked using souse vide method without proper confirmation that temperatures and times in place.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Degreaser used instead of require approved sanitizer
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Degreaser used in spray bottle for food contact surfaces, approved sanitizer not actively used in kitchen.
      • 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): There is still water leaking from roof around kitchen vent hood which was noted and discussed previously
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Dedicated handwashing sink has sewer back up and not accessible at all times. Adequate handwashing not being done by staff as all nearby sinks where being used for food preparation.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  7. Monitoring

    5 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Sous Vide cooking requires updating Food Safety Plan see link for more information http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/SVstylecookingrequirements_Sep2014.pdf It is critical that both temperature and times of sous vide cooking are monitored, please record.
      • F1.1C - Accurate thermometer must be available to monitor process.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Preparation cooler at 12 C
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): QUAT sanitizer over 1,000 ppm when typically only 200 ppm required.
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Water leaking from roof down the vent onto the grill hood.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4D - The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable odours.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink full of dirty utensils and not easily accessible.
      • F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  8. Monitoring

    4 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): A cardboard box of poultry was seen left on the ground in the back storage area, the temperature measured 16 degrees Celsius on the inside. Food cannot be consumed. Operator stated the food will now be for home use only. Box of chicken and chicken feet were seen left on the counter with an internal temperature of 9 degrees Celsius. Operator put the food away in the cooler
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bucket for wiping cloths by the grill area had no detectable sanitizer. Ensure buckets are filled with sanitizer with 100ppm chlorine
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Stock for noodles were seen without cover on the bottom shelf with possible contamination from food on the top shelves. Ensure food is covered and protected from contamination at all times.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Back storage area does not have proper lighting. Ensure proper lighting is installed where food may be transported and handled. Kitchen needs a thorough cleaning and degreasing especially near the bottom of the stand up coolers and around the dish washing area.
  9. Monitoring

    5 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): About 8 litres soup at 16 C made around 11 am with a food depth of 6 inches / 15 cm, use cooling wands or shallow containers with a food depth less than 2 inches / 5 cm or less
      • 3.1 - 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.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Cooler preparation table at 10 to 12 Celsius, about 5 pounds of vegetable pancakes and tofu discarded at the time of inspection. Operator placed thermometer in cooler at the time of inspection and thermometer reads 10 Celsius and will monitor and adjust accordingly. Until cooler can keep food at 4 Celsius or less, do not use for storing potentially hazardous foods unless food is kept on ice in the short term.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Bucket of water used to dip hands in while preparing food, the water must be changed at least every 2 hours and add sanitizer (e.g. 5 ml bleach per litre water) to help prevent cross contamination.
      • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Mechanical dishwasher final rinse at 67 C when at least 71 C required on the rack. As a short term measure, operator agreed to add 1 oz regular bleach per load and will call for service. Wiping clothes not stored in approved sanitizer.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
  10. Monitoring

    3 infractions

    • 5.1 - Is the written sanitation plan developed and maintained for the premises?
      • Observation(s): Operator agreed to submit plan as discussed.
      • 1 Observation, Low Severity of Consequences : Written procedures must include a list of all cleaning and sanitizing agents, including their concentrations and uses.
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Oxi San by Concept in use, label states product is a sanitizer but potable rinse required afterwards, should be using no rinse sanitizer. Also, product contains peroxide, concentration of chemical sanitizer needs to be verified with test paper which are not currently available on site. Operator agreed to use bleach in the short term, see poster attached to e-mail of this report for acceptable concentrations.
      • 1 Observation, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
    • 14.7 - Is the sewage from the facility disposed of in an appropriate manner?
      • Observation(s): "P traps" in sewage piping may be empty and allowing sewer gases into premise, ensure P traps are kept full with water especially in pipes that that don't get frequently used.
      • 1 Observation, Low Severity of Consequences : The food premises must be connected to a waste disposal system in compliance with the requirements of the government agency that has jurisdiction.
  11. Monitoring

    0 infractions