Calona Vineyards Winery Boutique
1125 Richter St Kelowna BC V1Y 2K6 · Tasting Room - Food Service
6 inspections
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed a deceased mouse under the prep sink. EHO discussed the following with the operator: - All food items must be stored at least 6 inches off the floor. - The side doors must be fully sealed with weather stripping. - Dead pests must be removed immediately, and the affected area must be cleaned, rinsed, and sanitized with a 200ppm bleach water solution. Facility is to provide the most recent pest control service report.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed that the facility is currently using a sanitizer (Optim 33TB) that is not approved for use on food contact surfaces. EHO instructed the facility to use the QUAT dispensers that are available onsite and to discontinue the use of all non-food-contact sanitizers. EHO instructed the operator to ensure a QUAT solution is prepared and available in each food and drink preparation area before the start of each business day.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Two containers of sliced lemons and limes in the refrigerator were observed with external temperatures of 10.8°C and internal temperatures of 11.6°C and 12.6°C. The refrigerator's external thermometer indicated a temperature of 13°C. Sliced fruits require refrigeration at 4°C or below to prevent the growth of harmful bacteria. According to the operator, this refrigerator is intended solely for storing chilled wine, and food is not meant to be stored in it.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The sanitizer used within the facility, OPTIM 33TB, is not an approved food-grade sanitizer. While it is acceptable for use on non-food contact surfaces, such as customer tables and serving counters, an approved food-grade sanitizer must be used in areas where food preparation occurs (e.g., slicing fruit). The facility has QUAT sanitizer available on-site. Please ensure a bottle of QUAT at a concentration of 200–400 ppm is kept behind the bar during events.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available at time of inspection. Test strips are required for measuring the concentration of all sanitizers used within the facility.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer used within the premises (Optim 33TB) is not an approved food grade sanitizer. Optim 33TB is acceptable for use on non-food contact surfaces such as customer tables and serving counters, however the facility must acquire an acceptable food grade sanitizer for use in the kitchen and other areas where food preparation occurs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser in serving area is required for paper towels.
- 15 - Are there handwashing stations available and properly supplied?