Artisan Culinary Concepts "Backyard Farm"
3692 Fruitvale Way Oliver BC V0H 1T1 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Operator must provide a designated handwashing station with liquid hand soap.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1. Foods were stacked incorrectly at the time of inspection (eggs over veggies) - CDI When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Rodent droppings present in downstairs storage space. Your premises must be free of: 1) Pests; and 2) Conditions that could lead to a pest infestation When you find any droppings, please: 1) Discard any contaminated foods. 2) Remove droppings using a damp cloth. Wear personal protective equipment (ie: gloves) and wash your hands frequently. 3) Clean (with soap and hot water). Sanitize (with a 1 part bleach: 10 parts water solution) all affected areas. 4) Allow sanitizer to air dry 5) Plug and seal any holes 6) Contact your pest control company about the issue and follow their recommendations. Keep copies of their service records on file for review.
- F2.2C The premises must be maintained free of pests.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. There was an accumulation of debris in the hard-to-reach areas of the meat slicer at the time of inspection. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. High temperature dishwasher reached at least 72C at the time of inspection. Sanitizer (QUATS) concentration reached at least 200 ppm at the time of inspection.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1. Facility sporadically serves oysters to patrons (depends on requests). When oysters are offered to your patrons, ensure to: - Update your menu to reflect the policy; or - Provide the advisory using the provided table cards. Note: As discussed, the toxins that can potentially be present in raw oysters can be heat stable (cooking temperatures may not destroy these toxins). Ensure that shellfish tags are kept for at least 3 months after purchase. Follow any recalls issued and do not use any recalled products. Food Safety Plan was reviewed onsite and accepted.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions