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6326 Highway 6 Coldstream BC V1B 3C7 · Food Manufacturing - Food Processing

5 inspections

1. MonitoringDec 9, 2025

   1 infraction

   • 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 dish rack drainboard. Corrective Action: Clean and sanitize the dish rack and drainboard.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
2. MonitoringDec 10, 2024

   4 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: The sanitizer test strips are expired. Corrective Action: Obtain new chlorine test strips. They must be designed for use in food premises and have a test range of 10-200 ppm.
     • 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): F2.3C: The prep table is not sanitized prior to use. Corrective Action: Sanitize the cleaned table with 200 ppm chlorine solution (5 mL bleach per litre water) before processing tea. Use test strips to verify the concentration. Apply sanitizer to the surface and leave it to air-dry. Replace the spray bottle solution daily or before each sanitizing process. Absorbent towels can become a contamination source and should not be used to line surfaces. Clean and sanitize hard surfaces as needed.
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: The dishrack at the warewashing sink is in poor condition. Corrective Action: Obtain a new dishrack/drainboard. Discard the damaged one. F2.5B: Inadequate sanitation of the utensil storage bin. Corrective Action: Clean and sanitize the bin and stored utensils.
     • 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.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7C: Paper towel at the hand sink is not contained. Loose rolls are prone to contamination. Corrective Action: Provide paper towel in an enclosed dispenser or standing holder with a base. Do not dry hands on absorbent cloths. Use disposable paper towel only.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
3. MonitoringFeb 8, 2023

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3B: The manual dishwashing procedure does not include a sanitizing step. Recurring infraction. Corrective Action: Clean and sanitize food contact surfaces: • First compartment: wash with warm (45°C) water and detergent • First compartment: rinse under warm running water • Second compartment: Immerse in 100 ppm chlorine sanitizer solution (2.5 mL per litre of water) for 2 minutes • Set items to air-dry in a clean place F2.3D: Bleach sanitizer solution is replaced every 1-3 weeks. Active sanitizer dissipates over time. Corrective Action: Replace the spray bottle solution daily or after each food processing activity, and when tested below the required concentration. Verify a concentration of 200 ppm chlorine residual with test strips prior to use. Mix 5 mL bleach per litre water to yield 200 ppm solution.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3: The Food Safety Plan is incomplete. Corrective Action: Complete all sections of the Food Safety Plan. Continue to add to or revise the document where applicable.
4. MonitoringJan 4, 2022

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3B(1): Manual dishwashing procedure does not include a sanitizing step. Corrective Action: Wash and sanitize all food contact surfaces: • Wash item in warm soapy water in first sink basin • Rinse with warm running water over first sink basin • Immerse item in bleach sanitizer solution at 100-200 ppm chlorine (1 tsp bleach per litre water) for 2 minutes • Allow item to air dry in a clean place F2.3B(2): Utensils for tea processing are not cleaned and sanitized at adequate frequency. Observed dry food debris on utensils in storage bin. Corrective Action: Wash and sanitize utensils after each cycle of tea processing is complete. Store clean utensils in a clean, dry container away from contamination sources. Wash and sanitize utensil storage bin when visibly soiled. F2.3D: Sanitizer solution not available for use. Corrective Action: Prepare and maintain bleach sanitizer solution at 200 ppm chlorine (1 tsp bleach per litre water) for use on fixed food contact surfaces. Change solution in spray bottle daily or when tested below the required concentration. Label spray bottle to indicate contents. Spray sanitizer on cleaned surface and allow to air dry.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
5. MonitoringApr 16, 2019

   10 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A Chlorine sanitizer test strips required to verify concentration of sanitizer. ACTIONS REQUIRED: • Operator to obtain chlorine (10-200 ppm) sanitizer test strips with a valid expiry date and text/email a photo to the EHO clearly showing the expiry date on the test strips for infraction resolution.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2B Daylight visible around the back exterior door. ACTIONS REQUIRED: • Operator to replace weather stripping for back exterior door and email/text photo(s) to EHO clearly showing no daylight visible around back door for infraction resolution.
     • F2.2B The premises must be protected against entry of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3B, C, & D At the time of inspection, chlorine (bleach) sanitizer solution was not available onsite for manual dishwashing, clean in place warewashing, or sanitizing surfaces. Sanitizer must be available onsite at all times and be kept at the correct concentration level for adequate sanitizing action. Chlorine sanitizer solutions must be at a maximum of 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the chlorine sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. DO NOT mix detergent and chlorine bleach (i.e. ensure rinsing thoroughly with potable water between washing with soapy water and sanitizing with chlorine bleach to prevent the creation of toxic chlorine gas fumes (mustard gas). ALWAYS rinse thoroughly with water between use of detergent and sanitizer. 200 ppm chlorine = 1 tsp regular chlorine bleach (food grade) diluted to 1 litre of water; verify concentration with chlorine test strip. ACTIONS REQUIRED: • Operator to obtain food grade chlorine bleach sanitizer (i.e. no scented, fibre-guard, thickening agents, etc. - just plain regular unscented bleach) and ensure it is diluted to the correct no-rinse concentration level for chlorine (200 ppm) to prevent having to rinse after sanitizer application. Verify sanitizer concentration with chlorine chemical test strips. Ensure sanitizer is kept available onsite at all times. • Operator to email/text photo(s) of the following to the EHO for infraction resolution: 1. bottle of regular chlorine bleach onsite, 2. properly made up sanitizer in a spray bottle and labelled "200 ppm Chlorine sanitizer - 1 tsp to 1 Litre of water", 3. chlorine chemical test strip verifying 200 ppm level (i.e. picture of test strip next to test strip colour comparison chart).
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
     • 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): F2.5J Flood lights require shatterproof light bulbs on lights above the food processing, food storage areas to prevent contamination with broken glass fragments in the event of bulb breakage. Note: the use of LED plastic bulbs is permissible without a shatterproof cover. ACTIONS REQUIRED: • Operator to install shatterproof light bulbs on lights above food processing, food storage areas to prevent contamination with broken glass fragments in the event of bulb breakage. Email/text photos to EHO for infraction resolution.
     • 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): F2.6I Staff washroom opens directly to the kitchen and door does not have a self-closing hinge creating a risk of cross contamination between aerosolized pathogens and the food area. ACTIONS REQUIRED: • Operator to install a self-closing spring door hinge (Google "self closing spring door hinge" and look at images for clarification on type of hinge) on the washroom door to prevent the risk of contamination and separate the food premises operation from the incompatible activities of a washroom. Operator to email a photo to EHO for infraction resolution.
     • F2.6I Food premises operations must be separated from incompatible areas and activities.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7C Handwashing station was supplied with paper towel, however the paper towel roll was not on a holder, which can lead to accidental contamination of the product if it falls. ACTIONS REQUIRED: • Operator to provide a paper towel holder/dispenser for the paper towel and email/text photo(s) to Environmental Health Officer (EHO) for infraction resolution. F2.7D Garbage can is located inside the cupboard, which can allow cross contamination of washed hands. ACTIONS REQUIRED: • Operator to provide garbage can with hands free access i.e. opened with foot pedal or no lids for washing station area. Email/text photos to Environmental Health Officer (EHO) for infraction resolution.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
   • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
     • Observation(s): F3.2A At the time of inspection it was observed that several changes had been made to the location of the loose tea blending. ACTIONS REQUIRED: • Operator to provide an AS BUILT plan to the Environmental Health Officer (EHO) for infraction resolution. This is required to keep our files up to date as to the layout and equipment onsite.
     • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3G Written food processor food safety plan was not available on site during time of inspection. Sections 23 and 24 of the Food Premises Regulation requires food processors to develop, maintain and follow a written food safety plan and sanitation plan that must be submitted to and be approved by your local health authority. ACTIONS REQUIRED: • Operator to write a food processor food safety plan (for tea) and ensure it identifies all critical control points, critical limits for all critical control points, procedures to be followed to ensure adherence to the critical limits, and actions to be taken in the event the critical limits are not adhered to and submit to EHO for review, approval and infraction resolution. See attached template and information.
     • 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): F3.4D Written food processor sanitation plan was not available on site during time of inspection. Sections 23 and 24 of the Food Premises Regulation requires food processors to develop, maintain and follow a written food safety plan and sanitation plan that must be submitted to and be approved by your local health authority. ACTIONS REQUIRED: • Operator to write food processor sanitation plan and include list of all cleaning and sanitizing agents, including their concentration and uses, and verifying concentrations with test strips and submit to EHO for review, approval, and infraction resolution. Ensure all equipment to be used onsite is included. See attached template and information.
     • 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.
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): F3.6B Staff on site reports having FOODSAFE, but they were uncertain if their certificate has expired. Informed of the new 5 year expiry dates (information provided in email). ACTIONS REQUIRED: • Operator to ensure that someone onsite has FOODSAFE or equivalent training (according to current BCCDC list) at all times. • Operator to ensure staff have FOODSAFE or equivalent training by 30Apr2019 and provide records of completion to Environmental Health Officer for infraction resolution.