Artisan Culinary Concepts
3698 Fruitvale Way Oliver BC V0H 1T1 · Food Manufacturing - Food Processing
7 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): LIST OF NEW PRODUCTS & STANDARIZED RECIPES: - Operator must provide an updated list of all canned food products, including standardized recipes and processing steps, manufactured on the premises. The Health Authority has the following product list and recipes: a) Pickling Liquid b) Heirloom Tomato Hot Sauce c) Fruit Vinaigrette d) Stonefruit Chutney e) Barbeque Sauce Recipe LABORATORY FOOD TESTING: - Operator must provide laboratory test results showing pH and Water Activity for new canned products added to the production line. The Health Authority has laboratory records for the following canned products: a) Pickles b) Heirloom Hot Tomato Sauce c) Vinaigrette d) Tomato Chutney e) BBQ Sauce NOTE: For operators which produce a variety of similar products using a similar recipe but different ingredients (e.g. different jams made from different fruit), permission may be granted by the local Health Authority to only test the finished products which would be considered highest risk. For example, the jam made from the fruit with the highest pH would be considered the highest risk food product. RECORD KEEPING: - Operator must keep detailed manufacturing logs for each batch of canned food products manufactured on-site to assist with traceability if required. For each batch produced, the operator should create a record that includes: a) Date of production; b) Name of the product; c) pH level; d) Volume produced. pH Meter: - Operator must provide a handheld pH Meter for taking / recording pH measurements during a recipe development stage or during canned food production.
- F1.6B All food on the premises must be fit for human consumption.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions