Wok Inn Rutland
183 Hwy 33 E Kelowna BC V1X 1X6 · Restaurant - Food Service
6 inspections
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Repeat Infractions: Food (i.e., noodles) kept on trays observed touching unclean walls in the kitchen. CDI- Ensure foods are protected from contamination. Observed raw meat stored on top of ready-to-eat food (i.e., vegetables) tote, kept on the floor, in walk-in cooler. CDI- Operator was instructed to ensure raw meats are stored below/away from ready-to-eat foods and no foods buckets are stored on floor. Reorganize the walk-in cooler and ensure staff follow food safety procedures.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A Observed degraded tapes and fabric around the pan handles. F2.5B Observed unclean stove, grill, vent hood, rice and flour container lids, and dry storage shelves beside the compartment sink. F2.5K Observed clean totes used for food kept under the compartment sink and extra kitchen utensils are stored beside cleaning supplies.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Provide food processing/preparation procedures in detail and steps taken to use compartment sink as prep sink to protect food from contamination.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1. Observed raw meat stored on top of ready-to-eat food (i.e., vegetables) in walk-in cooler. CDI- Operator was instructed to ensure raw meats are stored below/away from ready-to-eat foods. Reorganize the walk-in cooler and ensure staff follow food safety procedures. 2. Uncovered foods observed on the floor in walk-in cooler and under the 3-compartment sink in the dishwashing area. Operator was instructed to ensure foods are kept covered and off the floor. Do NOT store foods under the 3-compartment sink. 3. Food (i.e., noodles) kept on trays observed touching unclean walls in the kitchen. CDI- Ensure foods are protected from contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. No chlorine test strips observed for measuring the concentration of food contact surface sanitizer. 2. Missing thermometer in under-counter cooler to monitor cooler temperature.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer solution was observed for sanitizing food contact surfaces. CDI- Operator was instructed to prepare a sanitizer solution daily at the opening of the facility, and ensure food contact surfaces are cleaned and sanitized before food preparation. Use chlorine test strips to ensure sanitizer buckets are maintained at 200 ppm concentration.
- 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): Knives were stored in crevice between the tables and surfaces observed to be unclean. Exposed bare wood observed in the knife holder and some knives were observed unclean. Operator was instructed to repair/refinish/remove the bare wood knife holder and ensure knives are stored in a sanitary manner. Tape was observed around knife handle that appeared to be degrading. Remove the tape and ensure knives are kept in good working order.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
8 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Lack of handwashing observed between two incompatible tasks (e.g., touching face, and handling food after dishwashing). Handwashing is CRITICAL in preventing the spread of disease-causing bacteria and viruses. Train all staff to wash their hands thoroughly with soap and warm water (min 20 seconds) frequently and adequately. This is necessary in preventing cross-contamination of food.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): Uncovered foods observed under the 3-compartment sink in the dishwashing area. Reorganize the walk-in cooler and ensure staff follow food safe procedures. Ensure all raw meat is stored below/away from ready-to-eat food.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips were observed for measuring the concentration of food contact surface sanitizer. Ensure chlorine test strips are available and accessible to staff onsite. No probe thermometer observed for measuring the internal temperature of foods.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Open bags of dry goods such as flour and sugar observed in the dry storage area. Potential for harborage of pests. Ensure all dry goods are stored in pest proof containers. Significant build-up of grease observed under the cook line and on the cooking equipment. This conditions may attract pests into the facility. Deep clean the entire premises. Ensure routine cleaning of all hard-to-reach areas.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution was measured at 0 ppm chlorine concentration. A minimum concentration of 100-200 ppm chlorine is required to allow for adequate sanitizing of food contact surfaces. Use chlorine test strips to ensure a 200 ppm concentration is measured in the sanitizer solution.
- 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): Wet wiping cloths observed stored on food contact surfaces. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. Ensure wiping cloths are stored in an adequate sanitizing solution . Cleaning supplies were stored together with food storage areas. Ensure food preparation and storage area is separated from chemical/cleaning supplies. Please ensure equipment, utensils and surfaces are maintained in a sanitary manner, including but not limited to, kitchen ceiling, lights, tongs/utensils containers, and under the shelves. Repair the paper towel dispenser in both public washrooms and at handwashing stations.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Knives were stored between the tables. Exposed bare wood observed in the knife holder. Wood is an absorbent material and cannot be properly cleaned and sanitized. Refinish, repair, or replace the wood and ensure a non-absorbent, easy to clean material is used. Ensure to store the knives in a sanitary manner.
- 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.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): A pan was kept in the kitchen handwashing sink and vegetables were observed to be washed in handwashing sink located in front of the kitchen. Ensure all handwashing stations are accessible at all times, equipped with soap/ paper towel, and ONLY designated for handwashing.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Large bus pans are triple stacked with equivalent thickness far greater than 4 inches or less for cooling. Inadequate cooling is one of the leading causes of food borne illnesses!
- 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.
- F2.3 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.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): One of the line coolers was unplugged at the time of inspection. Potentially hazardous foods were recently stored in this cooler and immediately transferred to another cooler operating at <4C. Operator took immediate corrective actions.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Large buckets of fried chicken and other proteins stored in walk in cooler. No cooling logs available for assessment. Operator described cooling process, which was acceptable.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Pest complaint received and an inspection was conducted in response. Facility did not have contracted pest control company prior to the inspection, but has since contacted a pest control company for routine inspections; ETA within the week for an initial inspection. No evidence of pest entry or harborage observed.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine sanitizer spray measured at >200 ppm as test strips bleached out. Sanitizer concentrations were reduced to 200 ppm at time of inspection.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs are not being maintained.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): The operator does not have a working food temperature to verify the internal food temperatures. Take corrective actions immediately and contact the Environmental Health Officer by SEP. 27, 2018.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The food is stored at 12 degree Celsius in the under counter refrigerator as shown on the thermometer in the unit placed by the operator and as per the food probe thermometer inserted into the food. The temperatures for cold storage are not monitored and recorded. Take corrective actions immediately and contact the Environmental Health Officer by SEP. 27, 2018.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): The temperatures and the times are not monitored and recorded when cooling cooked foods. Take corrective actions immediately and contact the Environmental Health Officer by SEP. 27, 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.
- F1.7 Are foods protected from contamination?
- Observation(s): a) Some raw meats were stored above ready to eat foods in the walk in cooler and the operator moved the foods to prevent cross contamination during the inspection. b) Newspaper was stored directly touching foods in the under counter refrigerator and the operator removed the newspaper during the inspection. c) Sauce was stored in an opened metal food can in the upright display refrigerator and the operator said that the food was stored in the can for more than a day; the operator discarded the food during the inspection. d) A container storing foods in the walk in cooler has accumulated debris on the surface. Take corrective actions immediately and contact the Environmental Health Officer by SEP. 27, 2018. e) Bowls without a proper handle are being used to scoop dry foods. Take corrective actions immediately and contact the Environmental Health Officer by SEP. 27, 2018. f) Raw meats are being washing under running water in one of the sinks for the warewashing. Washing meat or poultry in water spreads bacteria throughout the kitchen—onto countertops, other food, towels and you. Water can splash bacteria up to 3 feet surrounding your sink, which can lead to illnesses. This can cause cross contamination. Take corrective actions immediately and contact the Environmental Health Officer by SEP. 27, 2018.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): a) The sanitizer test strips are not available in the food premises. b) The food probe thermometer available in the food premises is not working. Take corrective actions immediately and contact the Environmental Health Officer by SEP. 27, 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): a) A ready to use sanitizer was not available to sanitize the food contact surfaces and the Environmental Health Officer reviewed the requirements during the inspection. b) The chest mechanical freezer has accumulated ice build up on the walls inside the unit. c) The upright mechanical freezer has accumulated ice build up inside the unit. d) The upright display refrigerator has accumulated debris on the doors and the door gaskets. e) The ventilation hood has accumulated grease build up and is due for cleaning as per the label on the hood. Take corrective actions and contact the Environmental Health Officer by OCT. 4, 2018.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The upright display refrigerator is missing the light inside the unit. Take corrective actions and contact the Environmental Health Officer by OCT. 4, 2018.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): a) The handwashing station in the food preparation area was missing liquid soap and the operator refilled the dispenser during the inspection. b) The handwashing station in the front food serving area is missing liquid soap. Take corrective actions immediately and contact the Environmental Health Officer by SEP. 27, 2018.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.1 Are proper cooking procedures followed?