A & L Peterson Orchard: Laura's Pies

5690 35 St NE Salmon Arm BC V1E 2B3 · Commercial Bakery - Food Processing

7 inspections

1. MonitoringApr 2, 2026

   0 infractions

2. MonitoringMar 28, 2025

   0 infractions

3. MonitoringOct 31, 2023

   3 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): - staff had hair tied up and hairnets - some staff had aprons, please provide clean aprons or chef jackets for all - personal cell phones in production room or on line, please keep these out of production area for access during breaks only There were no significant personal hygiene concerns noted at time of visit.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Outdoor Pie Manufacturing Room: - requires unbreakable lights or covers - discussed proper use of hand sink to prevent cross-contamination Indoor Pie Manufacturing Room: - floor finish has worn out, please replace before the end of January 2024 - discussed proper use of hand sink to prevent cross-contamination
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): Please ensure that at least one person on-site has a valid and current food safe certificate at all times during operation.
4. MonitoringMar 21, 2022

   0 infractions

5. MonitoringNov 7, 2019

   6 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): 1. Sanitizer test strip is not available to assess bleach sanitizer concentration. Operator was provided with some strips to use until they have been purchased. 2. All cold storage units must be equipped with an accurate thermometer. Most chest freezers do not have a thermometer.
     • 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): Pink Power is a cleaner/degreaser/disinfectant. It does not have a DIN and thus its disinfectant claim cannot be verified. Also it must be rinsed off of all food contact surfaces and processing areas and is not appropriate to use as a sanitizer. Immediately cease application of pink power as a sanitizer--it can still be used as a cleaner with a potable water rinse after. Choose an alternate suitable no-rinse food grade sanitizer with a DIN. Alternatively, the same bleach solution can be used as that for manual warewashing for surface and clean-in place sanitizing.
     • 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): 1. Apple coring/peeling unit is being stored and used in workshop/parts room. This is not an approved nor sanitary food processing location. Move equipment to approved food processing space immediately. Clean and sanitize thoroughly prior to use. Please provide a photo to confirm this relocation has been completed. 2. Clean all door screen flaps as there is a moderate collection of debris/flour. 3. Foil pie plates are shipped from supplier in cardboard box with no additional internal packaging to protect from contamination. They are then stored in the processing facility in an open-faced manner. This does not meet standards for protection of direct food contact surfaces--discuss this with your supplier for products with alternative packaging. Otherwise, foil trays must be cleaned and sanitized prior to use. Storage of plates in the processing room must continue to protect from contamination. 4. Scoops are being stored in bulk food containers. This is not best practice as the handles can serve to contaminate the foods. Store scoops outside of food in a sanitary manner. Clean after use.
     • 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.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): 1. Painted plywood boards are being used to create shelving layers for the pie freezing process. This material can absorb moisture and cannot be easily cleaned and sanitized. Notable peeling was observed on panels. This is especially of concern for use with unpackaged pumpkin pies as it can lead to contamination and unsanitary conditions. Replace with durable material that is non-toxic, non-pervious to moisture, and easy to clean. In the interim, protect all unpackaged foods during this process with a layer of clean parchment paper/baking sheet. 2. A number of food storage containers are not food-grade. Please either replace with food-grade bins or line with food-grade liners. Food products can also be kept within their original packaging inside non food-grade bins.
     • 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.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Food safety plan has not been completed for review and approval.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
     • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation plan has not been completed for review and approval.
     • 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.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
     • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
6. MonitoringOct 27, 2016

   3 infractions

   • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 1. Observed using non food-grade containers for food items. Discussed that if using non food-grade containers, the food items should be stored in their original packaging or a food grade liner should be used. Otherwise food-grade containers should be used. 2. Bare wood planks for pie storage in chest freezers have not been painted or sealed. Operator informed that this would be completed in December.
     • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
     • 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
   • Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Operator has not developed a food safety plan for this facility.
     • 17.7 - Food processing operators must have their food safety plan approved by the health officer.
   • Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Operator has not developed a sanitation plan for this facility.
     • 18.4 - Food processing operators must have their sanitation plan approved by the health officer.
7. MonitoringSep 23, 2015

   1 infraction

   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): Observed some bare wood planks for pie storage in chest freezers. Please ensure all open wood are sealed with food-grade paint.
     • 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.