White Heather Manor
3728 Casorso Rd Kelowna BC V1W 4M8 · Institutional - Food Service
6 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): A pot of gravy was being left out at room temperature and was measured at approximately 40°C. Operator indicated this had been cooked an hour before and would be reheated in a few hours. Operator was instructed to either cool food using approved methods or hot hold it if it is going to be used at a later time.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- 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): Ensure an approved sanitizer with the appropriate test strips is used for the food contact surfaces
- 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): Ensure the handwashing sink is equipped with paper towel
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The meat slicer had a buildup of food debris on it while not in use. Operator was instructed to ensure it is cleaned at the appropriate intervals.
- F2.3C Clean in place warewashing procedures 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): F2.5A: A metal stand mixer attachment was in disrepair and posed a potential physical contamination risk. Operator stated this is not used and removed it from the kitchen. *CDI* F2.5B: The was a buildup of dirt and debris on under the kitchen shelving and cooking equipment. Ensure these areas are cleaned to remove the buildup.
- 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.
- F2.5B 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
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The quat sanitizer test strips were expired.
- 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?
- 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): F2.5B: The meat slicer had a buildup of food debris and needed to be cleaned. A light switch cover needed to be replaced near the service window. Cleaning was required under the shelving and cooking equipment in the kitchen to remove a buildup of debris. F2.5C: Wiping cloths need to be stored in sanitizer between uses or single use wipes used F2.5J: The lighting fixtures in the dishwashing and dry storage areas need to be equipped with shatterproof bulbs or covers. F2.5K: Scoops need to have handles and be stored properly to prevent contamination of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Ensure tinfoil is not kept on the flattop grill and is not used as a surface covering in the kitchen
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Ensure the kitchen handwashing sink is equipped with paper towel for drying hands. Ensure the kitchen handwashing sink is used exclusively for handwashing and is kept accessible.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Ensure the sanitation plan includes how the utensils and equipment are cleaned and what sanitizing methods are used for this.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Walk in freezer floor needs cleaning. Ensure foods on the floor are removed.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Increased lighting in walk in cooler and walk in freezer is needed.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Heat foods to 74 C, note items on a log that have been checked.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The ceiling and vent area above shelve in cooking area, requires cleaning. August 14, 2018 Better cleaning is required under the serving table, food spillage around equipment. August 14, 2018 Detailed cleaning of microwave, outside of toasters, and other equipment used routinely in the kitchen. August 14, 2018. The wall entering the kitchen area from the dining room is damaged and needs resurfacing. Oct 2018.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?