Baba's Country Kitchen

2087 Shuswap Ave Lumby BC V0E 2G0 · Food Manufacturing - Food Processing

3 inspections

1. MonitoringFeb 11, 2025

   4 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: The sanitizer test strips are discoloured. Corrective Action: Obtain new chlorine test strips. F2.1B: A probe thermometer is not available. The infrared thermometer is inaccurate. Corrective Action: Provide a new NSF-certified digital probe thermometer. Remove the infrared thermometer. Any replacement must be accurate and NSF-certified.
     • 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.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B: Inadequate sanitation of one fridge and upright freezer. Corrective Action: Clean the interior of each unit. F2.5J: One ceiling light fixture is uncovered. Corrective Action: Install a shatterproof exterior cover or tube guards for the fixture. Hang fly ribbons away from food prep areas and clean item storage.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6G: The light fixture in the back area is not working. Corrective Action: Repair the fixture. Ensure there is adequate lighting to support proper cleaning and maintenance. Items that are not required for routine operation should be removed from the premises.
     • 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): F2.7E: The primary hand sink is slow to drain. Corrective Action: Treat or service the sink so water drains freely and does not accumulate. Dry hands with paper towel only; avoid reusable towels. The soap dispenser in the washroom should be remounted for ease of use.
     • F2.7E Handwashing stations must remain accessible at all times.
2. MonitoringJun 14, 2023

   3 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B: Observed temperature variability in the white refrigerator (4-7°C). Corrective Action: Adjust, service, or replace the unit so food is maintained at 4°C or colder.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips to monitor sanitizer concentration. F2.1B: The probe thermometer has a minimum temperature reading of 55°C and cannot be used to monitor all processes. Corrective Action: Obtain a new NSF-certified digital probe thermometer so a full range of temperatures can be measured.
     • 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.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B: Inadequate sanitation of the interior of two domestic refrigerators. Corrective Action: Clean the interior surfaces of both units. Do so on a regular basis.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
3. MonitoringNov 1, 2021

   5 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A: Observed fly ribbon suspended over food prep table. Debris can fall from the fly ribbon and contaminate food. Corrective Action: Remove fly ribbon. Hang fly ribbons in areas away from food preparation and clean item storage and/or suspend ribbons when not operating.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3D: Bleach sanitizer in spray bottle measured greater than 200 ppm chlorine residual. Corrective Action: Discard high strength solution. Prepare new sanitizer solution at 200 ppm chlorine - 1 teaspoon (5 mL) bleach per litre water. change spray bottle solution daily or when tested below the required concentration of 200 ppm.
     • 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): F2.5E: Observed chainsaw stored on lower shelf under food prep table. Corrective Action: Remove this item from the premises. F2.5G: Cabbages stored loose inside reach-in refrigerator. Corrective Action: Store cabbages and other food items in clean containers to prevent contamination. F2.5J: Light fixtures in the main kitchen and in the back storage area do not have protective covers. Corrective Action: Install shatterproof covers or shatterproof bulbs in both light fixtures to protect food and items in the event of bulb breakage. F2.5K: Container being used as flour scoop stored inside bulk bin in direct contact with flour. this can contaminate the product. Corrective Action: Obtain and use a scoop with a handle for bulk flour. Store the scoop so the handle does not directly contact flour, such as in a clean, dry container kept outside of the flour bin. Wash and sanitize the scoop and its container regularly. Note: Ensure towel used to catch excess water from the potato washer is laundered after each use.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
     • 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): F2.6B: Empty tin cans used as cookie cutters for perogy dough. Cans are not intended for this purpose and can transfer chemicals, rust, and debris to the food product. Corrective Action: Discard or remove these cans from the premises. Replacement cutters must be made of smooth, non-absorbent, and easy to clean materials that are intended for food contact.
     • 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.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7B(1): Dispenser at the primary hand sink does not contain liquid soap. Corrective Action: Re-fill wall-mounted soap dispenser with liquid soap. F2.7C: Paper towel not provided in existing dispensers at primary hand sink or staff washroom hand sink. Paper towel rolls are prone to contamination if not held in a proper holder or dispenser. Corrective Action: Install paper towel in the wall-mounted dispensers at both hand sinks.
     • 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.