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Chain Reaction Winery

980 Naramata Rd Penticton BC V2A 8V1 · Restaurant - Food Service

1 inspection

  1. Monitoring

    4 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Flies noted inside premises. Operator has already installed traps (e.g. fly light and sticky traps). Additional traps should be installed to further mitigate flies in the premises. Notes: -ensure garbage is taken out at the end of each shift -ensure all areas that may have built-up food debris are cleaned at the end of the shift -check for potential entry ways, clean sink drains daily
      • 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): High temperature dishwasher is able to reach at least 71°C when measured using a maximum registering thermometer. Manufacturer label for sanitizer notes to use a concentration of 200 ppm on food contact surfaces. Diluted bottle was prepared during inspection. Ensure food contact surfaces in constant use such as cutting boards and prep tables receive a wash, rinse, and sanitize step at least every 4 hours not just the sanitize step. Poster will be provided.
      • 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): Used wiping cloths left at room temperature may provide an environment for pathogen growth and subsequent cross-contamination of food contact surfaces. When not in use wiping cloths should be left fully submerged in sanitizer solution. The sanitizer solution should be changed out every 2 hours or sooner if it appears dirty/cloudy. Store raw meat products at the bottom of the fridge to prevent potential drippage onto food contact surfaces below. Keep food containers stored at least 6 inches off the floor on a cleanable surface.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Existing dirt/gravel flooring for dining area is not easily cleanable. Dining area flooring must be replaced with a cleanable material (June 2027).