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Church of God in Christ Mennonite

34 Gardom Lake Enderby BC V0E 1V0 · Community Kitchen - Food Processing

4 inspections

  1. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): They were encouraged to have some of their food committee members take food safe so that they may monitor and educate on food safety as needed.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Repeat infraction - No chlorine test strips available. Test strips must be available for all chemical sanitizers used.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    3 infractions

    • F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Water system supplying the building is on a Boil Water Notice - please see information sheet attached to this report. Signs are posted.
      • F2.1B - Water supplied to the facility must be potable.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan. Please do a food safety plan for sandwiches and pulled pork and forward to me for review when completed. Template provided
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan. Please do a sanitation plan and forward to me for review when completed. Template provided
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  4. Monitoring

    0 infractions