Skip to content
Loading map…

BC Livestock Producers Co-Op Association (Okanagan Falls)

5328 Hawthorne Crescent Okanagan Falls V0 BC V0H 1R4 · Restaurant - Food Service

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): 1. Rodent droppings were present by the wall around the refrigerator at the time of inspection. Ensure that your premises is 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.
      • F2.2A - The premises must be maintained free of pests.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Sanitizer was too concentrated at the time of inspection - CDI Sanitizers must be at the appropriate concentrations (bleach 100 ppm -> 1/2 tsp bleach per L of water, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Verify concentrations with test strips. Refresh solutions as needed.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Handwashing station was missing paper towels at the time of inspection -CDI Ensure that handwashing stations are adequately stocked with single-use towels, soap and hot and cold running water with adequate pressure to facilitate proper handwashing.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    1 infraction

    • 4.1 - Is the written food safety plan developed and maintained for the facility?
      • Observation(s): - please post supplied column-chart food safety plan and indicate the menu items that fall under each process