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Wok Box

1-2300 Baron Rd Kelowna BC V1X 7W3 · Restaurant - Food Service

7 inspections

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Boiled eggs are observed to be stored below raw meat. Ensure that boiled eggs are stored away and separately from raw meat to prevent cross contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Vegetable cutting equipment that is dirty is stored with other clean equipment. Ensure that clean equipment is stored at a clean location.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Foods observed to be thawing at room temperature during time of inspection. Ensure that foods are thawed in the walk in cooler or running cold water.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The dishwasher is leaking water while in operation. This may be due to the door not closing completely. Ensure this issue is resolved as water on the ground is a water source for pest.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General sanitation at the grill area needs improvement as there is garbage just thrown underneath the cooking line
  4. Monitoring

    1 infraction

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Ensure staff are washing their hands between activities prior to handling food - no hand washing observe during time on-site
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ventilation hood has still not been professionally serviced. Operator has been instructed to get this done immediately despite the issues they may be having with their service company During inspection, there were numerous plastic bags underneath on the ground underneath the stove and grill. When asked why the plastic bags were underneath there, the manager stated that staff threw these bags underneath after use. Note that this is unacceptable behaviour for staff as garbage should not be thrown on the ground throughout the kitchen.
  6. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw foods are now stored separately and away from ready to eat foods Dust accumulation in the vent located inside the walk in cooler has now been cleaned Scoops are still observed to be submerged in dry foods during time of inspection
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dust accumulation in the vent inside the walk in cooler has been cleaned Ventilation hood has been serviced professionally Mold and dust accumulation in the ceiling tiles in the kitchen must still be removed
  7. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ensure that all raw foods are stored below ready to eat foods and ensure that all foods are covered
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer needs to be available at all times for staff to use as wiping cloths need to be cleaned regularly. Ensure cloths are either stored in 100 ppm bleach solution or have a spray bottle that is labelled readily available for staff to use