Willow Park Church Food Service
439 Hwy 33 Kelowna BC V1X 1Y2 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Missing thermometers in two upright coolers. CDI - Operator is to educate volunteers to ensure thermometers are present in coolers to monitor temperatures and record on a log sheet.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Vent hood due for maintenance in May 2021 2) Water filter for coffee machine last changed in 2019. Note: coffee machine is currently broken, pending replacement.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): The time and the food temperatures are not monitored and recorded when cooling cooked foods. Take corrective actions and contact the Environmental Health Officer by Nov. 16, 2018.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): a) The sanitizer test strips are not available for verification. b) A food probe thermometer to measure internal temperatures when cooling cooked foods is not available in the food premises. Take corrective actions and contact the Environmental Health Officer by Oct. 26, 2018.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
9 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Foods held hot need to be heated quickly and kept at 60C or hotter. A Probe thermometer is needed to determine proper temperature.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Upstairs kitchen fridge requires a thermometer. A fridge temperature log is being kept.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher sanitizing rinse exceeds the required 82C. A dishwasher temperature log is being kept. Upstairs residential style dishwasher may not be NSF approved. Please verify, then if needed purchase one that is Approved.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Any perishable foods not in its original container must be labelled as to its contents and clearly dated.
- F2.5 - Are foods from approved sources?
- Observation(s): All perishable foods must be made in this kitchen or another Approved kitchen with a FoodSafe certified person in attendance. Watch Best Before dates, this is important in kitchens that is used by multiple people.
- F2.5A - All foods on the premises must be from an approved source.
- F3.2 - Is the contact information the same?
- Observation(s): email address to be changed.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Liquid dish soap is at the main kitchen handwash station, liquid hand soap is needed at every handwash station.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): There is a Food Safety Plan, which was difficult to locate. Please post so any kitchen user can easily access this plan There are more details on Interior Health's website that could be printed and posted in the kitchen as well.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A copy of the Sanitation Plan needs to be kept available for kitchen staff to access easily. As the Sanitation Plan is lengthy, please post written instructions where needed. eg on the coolers about dates and labelling.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 13.1 - Are dishes, utensils and equipment in good condition?
- Observation(s): Some utensils were damaged and the staff immediately discarded them. Corrected during inspection (CDI). Advised the staff that damaged knives (e.g. chipped blades) must be replaced immediately.
- 13.1 - Are dishes, utensils and equipment in good condition?
- Monitoring
0 infractions