Chai Cafe
5535 Hwy 97 Oliver BC V0H 1T9 · Food Manufacturing - Food Processing
5 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): - Operator must provide a list of all food products manufactured / produced on the premises. Examples of observed foods produced on-site: butter chicken sauce, palak paner, chenna masala, samosas, cauliflower pakoras, pickled cucumbers, pickled tomatoes, pickled garlic, salsa, etc. -Operator must remove from display, sale, and distribution all hermetically sealed food products manufactured on the premises (e.g. pickled / canned vegetables, salsa, juices, jams, etc) until food processing activities are reviewed and safety of food products is verified. - Operator must provide documentation (e.g. lab testing results) showing that production controls are effective to eliminate the risk of spoilage and pathogens presence in hermetically sealed / shelf stable products manufactured on the premises. - Operator must provide Process Authority assessment reports for hermetically sealed / shelf stable products manufactured on the premises if requested by the Environmental Health Officer. - Operator must ensure that all products are labeled as per the CFIA requirements. - Operator must keep detailed manufacturing logs for each batch production to assist with traceability.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - Operator must ensure that at least one FoodSafe certified staff member is present during the operation hours.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): obtain chlorine test strips
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.1 Does the facility have proper monitoring supplies?