Ciao Bella Winery
3252 Glencoe Rd West Kelowna BC V4T 1M2 · Tasting Room - Food Service
5 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature logs to be maintained for coolers /freezers that hold potentially hazardous foods like cheese, milk, cold cuts.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Facility now offers pizza by order. Operator to create a food safety plan that includes all foods that are served on site ie. pizza, mini platters.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature logs to be maintained for coolers /freezers that hold potentially hazardous foods like cheese, milk, cold cuts.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUATS sanitizer was above 200ppm, operator diluted sanitizer mixture, corrected during inspection. High temperature dishwasher, final rinse temperature: 74.4C, in compliance.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator is to update the inspector by emailing photo of their posted foodsafe certificate.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator to obtain the sanitizer that are approved to be use on food contact surfaces, and ensure to sanitize all food contact surfaces in the premises once cleaning is done. Prepare spray bottles with sanitizer solution and make them available and accessible around the premises. Ensure that the solution is always at adequate concentration, change solution as needed. *suggested to use 200ppm chlorine solution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.2 - Is the contact information the same?