Cannery Brewing Company
198 Ellis St Penticton BC V2A 4L5 · Restaurant - Food Service
6 inspections
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): At the time of inspection, backdoor of the facility observed seeping light into the facility. Ensure that weather strips are installed.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, the following infractions were observed: [1] Knives stored in a gap between lowboy coolers. **CORRECTED DURING INSPECTION [2] Can opener blade with gunk build up. [3] Rodent droppings behind chest freezer.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): At the time of inspection, the hot water faucet was observed not dispensing hot water. Ensure to that the appropriate water pressure is obtained for both hot and cold running water.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of inspection, the following infractions were observed: [1] plastic scoops without handles submerged in food products. [2] ice scoop stored on top of ice machine without a clean container.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - please ensure foods being cooled in shared walk-in cooler are protected from contamination (recommend installing a hard top (like plexi-glass) on rolling rack)
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
6 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - please clean and sanitize ice machine and ice bagging set-up in canning room - please clean evaporator unit and fan guards in shared walk-on cooler, and clean and sanitize the walls in shared walk-in cooler where foods are stored - please ensure food containers are not stored directly on the floor - clean food pans/inserts in kitchen are stored open on bottom shelf of rack that is just off the ground in high-traffic area; at a minimum, please raise the lowest shelf to 25cm/10" off the floor to help reduce potential contamination - recommend more protective storage solution - Burger Shack will need maintenance in the off-season if it is to be used next year
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - please seal wood storage racks in warehouse that are used by main kitchen to a cleanable durable finish (suggest a few coats of gloss paint) - please ensure all containers with direct food contact are food-grade (e.g. NSF listed)
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - please re-assess your food preparation and service and develop a comprehensive plan. Your menu and service is larger and more complex than your initial construction/approval and is now needing more space than initially planned. The current shared space (both warehouse and walk-in cooler) with food prep/storage and brewery production/canning is not sanitary. - Backyard washroom mechanical vent appears to be out the side of the building; please confirm that vent is going through the roof as discussed
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please update your food safety plan; please ensure that it includes the foods served through the bar in the Backyard (including slushies) and your in-house prepared pickles
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please update your sanitation plan; please ensure it includes the surfaces and equipment (including ice machine and ice bagging) used for food service through the bar in the Backyard
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - please confirm all main food handlers are FoodSafe (or equiv.) certified
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - please store the ready-to-eat foods in your walk-in cooler in a more protective manner - follow-up date July 23/18 - please ensure all containers with direct food contact are made of food-grade materials - follow-up date July 23/18
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - please clean floors, walls, ceiling of kitchen
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - oven placement is not in accordance with original floor plan; please look into better venting
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please update your food safety plan
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please update your sanitation plan
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions