Waterfront Wines
104-1180 Sunset Dr Kelowna BC V1Y 9W6 · Restaurant - Food Service
7 inspections
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed only one sanitizer spray bottle available for the entire facility. EHO instructed the operator to obtain at least two additional spray bottles to ensure sanitizer is available in each food preparation area (i.e., front line, back line, and bar).
- 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): 1) Observed a build-up of debris on the fan in the walk-in cooler. EHO instructed the operator to clean the fan immediately and to ensure it is cleaned often enough going forward to prevent further build-up. 2) Observed several boxes of food items stored on the freezer floor. EHO instructed the operator to relocate all foods to racks, shelves, or pallets at least 15 cm (6 in.) off the floor.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Operator is to submit a written Food Safety Plan for the following potentially hazardous items: - Homemade hot sauce made using fermented peppers - Dry-cured beef eye of round - Pork fat with fermented chili - Coppa meat that is baked and vacuum-packed 2) Operator must provide the most recent invoice for the larger cuts of lamb purchased from a farm.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): QUAT test strips for the surface sanitizer were not available on-site. Please obtain QUAT test strips by April 16 and send a photo to the EHO once obtained.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) The handwashing sink in the back prep area was observed to have no water supply. Operator reported that the water had been shut off due to a leak. Operator is to contact a plumber promptly to repair the sink. In the meantime, please use the nearby prep sink as a handwashing sink and designate other available sinks for food preparation. 2) It was discussed with the operator that a dedicated handwashing station must be set up behind the bar. This station must include soap in a dispenser and a method of hand drying using single-use products. Once the station is established, please send a photo of the setup to the EHO.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Reviewed best practices for temperature monitoring of cold storage with the operator. Please monitor and record the temperature of each fridge and freezer in the facility at least once per day. 2) Operator is to submit a written Food Safety Plan for the homemade hot sauce. Depending on the process, food sampling and pH monitoring may be required.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Hot peppers being fermented on site without control point verification in place. Although not exactly the same, for low salt fermentation apply the following http://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Food/Fermented/Fermented%20Foods%20Guideline%20-%203.2%20Sauerkraut.pdf
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- FRTE1.1 Are proper curing procedures followed?
- FRTE1.6 Is an approved Trichinella control method in place for pork/at-risk species?
- Monitoring
7 infractions
- FR1.1 - Are proper curing procedures followed?
- Observation(s): Operator needs to review and verify comments and forward information to Interior Health for assessment.
- FR1.1A - Nitrite calculations must be available for all products.
- FR1.1C - For products other than side bacon, the nitrate level must be at or below 200 ppm.
- FR1.1D - Fermented meat product must contain a minimum nitrate level of 100 ppm.
- FR1.2 - Are proper cooking and cooling procedures followed?
- Observation(s): Operator needs to review and verify comments and forward information to Interior Health for assessment.
- FR1.2A - Meat products must receive an adequate time/temperature treatment.
- FR1.2B - Final cook temperatures must be verified with an accurate thermometer.
- FR1.3 - Are proper fermentation procedures followed?
- Observation(s): Operator needs to review and verify comments and forward information to Interior Health for assessment.
- FR1.3B - Fermentation area must allow humidity and temperature to be controlled.
- FR1.3C - The time to reach a pH of 5.3 must be measured in order to monitor compliance with degree-hours criteria.
- FR1.3D - For meats processed at or below 33°C the degree-hour limit is 665 degree-hours.
- FR1.3E - For meats processed between 33°C and 37°C the degree-hour limit is 555 degree hours.
- FR1.3F - For meats processed at or above 37°C the degree-hour limit is 500 degree hours.
- FR1.3H - Fermented comminuted beef products must have adequate E. Coli controls.
- FR1.4 - Are proper drying procedures followed?
- Observation(s): Operator needs to review and verify comments and forward information to Interior Health for assessment.
- FR1.4B - Non-fermented products must be dried at a temperature of less than 15°C.
- FR1.4C - Shelf-stable products must meet one of the following: i) A water activity (Aw) of ≤0.90 AND a pH of ≤5.3 OR ii) A pH of ≤4.6 OR iii) An Aw of ≤0.85 regardless of the pH.
- FR1.5 - Are proper procedures in place for meat products that are intended to be consumed raw?
- Observation(s): Operator needs to review and verify comments and forward information to Interior Health for assessment.
- FR1.5A - Fresh meat must be used to manufacture products that are intended to be consumed raw.
- FR1.5B - The product must be subject to adequate temperature control throughout the manufacturing process.
- FR1.5C - Adequate sanitation procedures must be used throughout the manufacturing process.
- FR1.6 - Is an approved Trichinella control method in place for pork/at-risk species?
- Observation(s): Operator needs to review and verify comments and forward information to Interior Health for assessment.
- FR1.6A - Control method must be consistent with established methods.
- FR1.6B - Control method must be verified for all batches.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7G - Food processing operators must have their food safety plan approved by the health officer.
- FR1.1 - Are proper curing procedures followed?
- Monitoring
4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): QUAT sanitizer in spray bottle over 2000 ppm when only 200 ppm required, typically in a 1 litre spray bottle only 5 ml required, please read instructions on label and follow
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Mouldy cheese observed in walk in cooler, please see the following link for more information Molds On Food: Are They Dangerous? https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/molds-on-food-are-they-dangerous_/ct_index
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No written plan available on site
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No written plan available on site
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions