Westside Youth Centre
2466 Main St West Kelowna BC V4T 1Z1 · Restaurant - Food Service
10 inspections
- Monitoring
2 infractions
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ensure that each (3) color-coded tubing system is connected to the correct chemical containers. Sanitizer tube was in the container for detergent. Detergent tube was not connected.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine sanitizer test strips for the dishwasher are to be acquired. QUATS (quaternary ammonium compound) sanitizer test strips also to be used to ensure that the concentration of the hard surface sanitizer is at the appropriate level.
- 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): 1.Chlorine for dishwasher: 0ppm. Minimum of 50ppm chlorine required for low temperature dishwashers. Staff to contact maintenance/technician to service the dishwasher. Dishwasher may be used to wash dishware and utensils, but must be manually sanitized in a bleach water solution at a concentration of 100-200ppm. Staff to follow up on Monday Dec 9. 2.QUATs sanitizer spray bottle: 200ppm, in compliance.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Obtain chlorine test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed mice droppings in the cupboard to store pans. Clean the cupboard and pans with soap and warm water, rinse, and sanitize with 200ppm of bleach water solution. Recommended the operator to contact the pest control company/technician to install a door sweep on the kitchen door to prevent the entry of rodents. Operator is to monitor for new pest activity.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- 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: 10ppm (not in compliance) Operator is to have the dishwasher serviced. In the meantime, the facility has access to a large container that may act as a third sink for manual dish washing. Ensure that the concentration of the sanitizer for manual dishwashing is 100-200ppm. Verify using test strips.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please acquire sanitizer strips for testing chlorine sanitizer concentration. Follow up with EHO with photo once received.
- 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): No sanitizer residual observed at plate level in the dishwasher after final rinse during inspection on Oct 7, 2022. Manual washing will be in place. The tubes connecting the solutions and the dishwasher were old and worn out, operator advised they will order new ones. Do no use dishwasher until it can achieve a sanitizer level of 50ppm chlorine after final rinse.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature mechanical dishwasher at 0 ppm chlorine when at least 50 ppm required and monitored with test strips.
- 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): Large crack on right side of sink is not easily cleanable and shows signs of water damage. Food preparation surfaces should be smooth, non-absorbent easily cleanable and durable.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.2 - Is the contact information the same?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Mechanical dishwasher has 0 ppm chlorine when at least 50 ppm required
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Operator agreed to purchase spray bottle and use approved sanitizer.
- Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?