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Ariah's Edibles

2130 Glade Rd Castlegar BC V1N 4R3 · Food Manufacturing - Food Processing

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5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): The surface water source "Glade Irrigation District (GID)" is currently being used. The GID is, and has been, on a long term boil water advisory (BWA) with no known plans for meeting treatment objectives. The owner/ operator of the business has installed a point of entry (POE) system that includes an NSF 55A UV unit and train filtration with 5 micron and 1 micron absolute filters. Routine sampling has not been conducted. Therefore, the water treatment system cannot be substantiated for its effectiveness in treatment. Water used for the business is boiled or for cleaning. Raw water is not used as an ingredient in the process, and hence, risk to consumers can be managed at this time. However, this POE system has not been reviewed by Interior Health Engineering Direct and, therefore, does not have the benefit of a construction permit. The following options need to be explored with our department if business continues in the future (An email has been sent to the owner regarding this): 1. If the business owner is to continue to be on the GID system: a. full detail on the components of current system to be reviewed by Engineering Direct b. Regular bacteriological samples of the water should be submitted. A weekly bacteriological sampling (~6-8 samples) for this initial process to substantiate the treatments’ efficacy. After that, samples can be submitted monthly. 2. Use of private well: a. A source assessment will need to be done to determine potential sources of contamination b. Well log provided to our department c. Chemical/ bacteriological water sample to be done
      • F1.4B Water supplied to the facility must be potable.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips corresponding to used onsite sanitizer must be made available for concentration verification.
      • 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?
      • Observation(s): A solution is currently used on site as a "sanitizer". However, this product lacks a Drug Identification Number (DIN) and claims stating that it can be used in a food setting. It appears to be a product from outside of Canada. Please discontinue using this solution as it is unknown if it is effective as a sanitizer. Please consult with your local cleaning chemicals supplier for a list of approved and effective sanitizers.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): The owner/ operator does not have a current/ valid FOODSAFE certification. Please provide a registration email to me at [email protected] as soon as possible. Thank you
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    3 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Currently, water for the facility is supplied by the Glade Irrigation District small water system (that is on a long-term BWN). Facility has POE treatment system that was installed without a benefit of the IH construction permit and includes pre-filter unit (to remove large particles), two filtration units (5 micron and 1 micron absolute) and UV treatment unit (class A) that has solenoid valve installed. No information is available on bacteriological and chemical water quality parameters. Therefore it is impossible to conclude that this treatment system is working properly and water is potable. Audit bacteriological sample will be taken by the EHO. Facility is mostly using water to boil vegetables, dishwashing and to ensure cleaning and sanitation. All food contact surfaces are sanitized after being washed as stated by the operator.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): * Observed one missing light cover above the food handling area. Light cover needs to be provided. * Observed equipment that is not related to food operation and must be removed from the premises.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Unable to locate a valid FOODSAFE Certificate on site. Operator is advised to refresh the certificate asap. EHO must be contacted when training is completed and/or the certificate is obtained.
  5. Monitoring

    0 infractions