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West Coast Seafood & Raw Bar

1675 Abbott St Kelowna BC V1Y 8S3 · Restaurant - Food Service

3 inspections

  1. Monitoring

    2 infractions

    • Does the facility have raw oyster warnings on menus or display cards?
      • FRS1.6A - Operator must display a public health warning from the Medical Health Officer indicating that "The consumption of raw oysters poses an increased risk of foodborne illness. A cooking step is needed to eliminate potential bacterial or viral contamination."
      • FRS1.6B - Public health warnings must be placed on a display card at the table or in the menu.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Outstanding: Iodine sanitizer test strips were missing.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    7 infractions

    • Are proper shellfish harvest tag management procedures followed?
      • FRS1.2C - Record keeping should identify the date shellfish tags were used/served.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Iodine sanitizer test strips were missing. Operator to acquire new test strips to test the bar glasswasher that uses iodine sanitizer at least once daily. 2.For the dishwasher, please use chlorine test strips to measure the concentration of the sanitizer after the final rinse cycle and record the results. Outstanding: 3. Validate the recipe for acidifying sushi rice (using vinegar). This would include providing a result with a method capable of accuracy to 0.01 log units (i.e. with a pH meter). Daily verification of the recipe may be conducted using pH paper. pH test strips and/or pH meter to be acquired to test and confirm that the pH of the acidified sushi rice meets requirements.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temperature dishwasher, final rinse cycle chlorine concentration: 50ppm, in compliance. 1. No sanitizer (iodine) was detected for the front glasswasher. Empty container to be replaced with new sanitizer. 2. QUATS sanitizer was not being used in the kitchen. Staff filled spray bottles with sanitizer.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towels are to be provided to the front bar handwashing station.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    8 infractions

    • Are proper shellfish harvest tag management procedures followed?
      • Observation(s): See the link for the "Guide for Restaurant Operators Serving Raw Oysters and Bivalve Shellfish": http://www.bccdc.ca/resource-gallery/Documents/Educational% 20Materials/EH/FPS/Fish/GuideForRestaurantsServingRawOystersAndBivalveShellfish.pdf
      • FRS1.2A - Shellfish receiving log must be maintained onsite.
      • FRS1.2B - Shellfish harvest tags must be available onsite for a minimum of 90 days.
      • FRS1.2C - Record keeping should identify the date shellfish tags were used/served.
    • Has the FSP been updated to reflect safe service of raw shellfish?
      • Observation(s): Update the food safety plan and sanitation plan to include missing details for serving shellfish.
      • FRS1.5A - Operator must update their written food handling procedures to include service of raw shellfish.
    • Does the facility have raw oyster warnings on menus or display cards?
      • Observation(s): The attached lunch dinner menu sent by email did not have a warning. Staff to confirm if the menus will include the warning or if they are on display cards at the table.
      • FRS1.6A - Operator must display a public health warning from the Medical Health Officer indicating that "The consumption of raw oysters poses an increased risk of foodborne illness. A cooking step is needed to eliminate potential bacterial or viral contamination."
      • FRS1.6B - Public health warnings must be placed on a display card at the table or in the menu.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. All operators should validate their recipe for making sushi rice. This would include providing a result with a method capable of accuracy to 0.01 log units ( (i.e. with a pH meter). Daily verification of the recipe may be conducted using pH paper. pH test strips and/or pH meter to be acquired to test and confirm that the pH of the acidified sushi rice meets requirements. Please send to the inspector your results by validating the recipe through using a pH meter or by sending a food sample to a lab that can verify a pH of less than 4.2 is met. See link for more details: http://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Food/Sushi_Rice_Acidification.pdf 2. High temperature dishwasher's final rinse/sanitizing cycle met required temperatures during inspection. Ensure the dishwasher's rinse cycle temperatures are recorded at least once a day, recommended to do at the beginning of the work day. 3. Glasswasher final rinse concentration, in compliance.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer in bucket was measured to be 100ppm, old solution was discarded and new solution was dispensed, measured 200ppm. Corrected during inspection
      • 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): Scoops are not to be stored inside the dry storage bins ie. rice and flour bins. Staff to find alternative method of storing the scoops.
      • 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): 1. Ensure staff use handwashing sinks for handwashing only. Observed whisk sitting in the hand sink. 2. Soap dispensers to be refilled with liquid soap in the bar area
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • 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): 1. Raw shellfish is served at this facility. Operator to update the food safety plan to include handling raw shellfish. See "raw shellfish" section of this report for more details. 2. Sous vide style of cooking was mentioned to be used by the facility. See the following documents for sous vide procedures and include them into the food safety plan. Requirements for sous vide style cooking: http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/SVstylecookingrequirements_Sep2014.pdf Guidelines for restaurant sous vide cooking safety in British Columbia: http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and% 20Manuals/EH/FPS/Food/SVGuidelines_FinalforWeb.pdf 3. Include sushi rice procedures in to the food safety plan. Refer to the following document for time and temperature or acidification control methods to safety serve sushi rice: 1. Un-acidified sushi rice, once cooled below 60°C must be used within two (2) hours, then discarded, OR 2. Un-acidified sushi rice, once cooled to at or below 4°C, must be held refrigerated and leftovers are discarded at the end of the day, OR 3. Un-acidified sushi rice, once cooked is held at or above 60°C, leftovers are discarded at the end of the day, OR 4. Sushi rice, once acidified to a pH of 4.2 or below can be held at room temperature, and leftovers are discarded at the end of the day. http://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Fish/SushiSafety.pdf
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.