Skip to content
Loading map…

Cotton's Chocolates

105-3334 30th Ave Vernon BC V1T 2C8 · Food Manufacturing - Food Processing

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please inform if there are sanitizer test strips available for sanitizer - chlorine bleach solution.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit fees must be paid. A valid operating permit must be posted with current permit fee decal. Contact the Vernon Environmental Public Health Department at 250-549-5714 for assistance.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please inform if there are sanitizer test strips available for sanitizer - chlorine bleach solution.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Missing Sanitizer step in manual dishwashing procedure. Corrective Action: Ensure all dishware, in-place equipment, and surfaces are WASHED > RINSED > SANITIZED > AIR DRIED. Sanitizer includes 200 ppm chlorine bleach solution (5ml of bleach to 1L of water). Soak dishes for at least 2 minutes in sanitizer. Use 2 sink method: Wash and Rinse in First sink. Sanitize in Second sink. Air Dry on a non-absorbent surface. Do not dry on towel. Ensure all staff understand the 4 steps of dishwashing. This is a repeating infraction.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Using towels for hand drying. Corrective Action: Use single-service product for drying hands, such as paper towel. Towels can easily harbor bacteria.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  6. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Missing sanitizing step of dishwashing procedure. Corrective Action: Ensure all dishware and all in-place equipment is washed using all 4 steps of dishwashing: WASH > RINSE > SANITIZE > AIR DRY. Sanitizer includes 200 ppm chlorine bleach solution (5ml of bleach to 1L of water) or 200 ppm QUATs solution (mixed as directed on the bottle). Soak dishes for at least 2 minutes in sanitizer. See attached documentation. Note: Degreaser is not a sanitizer, unless otherwise specified on label as sanitizer and degreaser appropriate for food contact surfaces.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit fees must be paid. A valid operating permit must be posted with current permit fee decal. Contact the Vernon Environmental Public Health Department at 250-549-5714 for assistance.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Inform EHO of current Food Safety Plan and if written copy available onsite.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Inform EHO of current Sanitation Plan and if written copy available onsite.
  7. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash basin requires paper towels.
  8. Monitoring

    2 infractions

    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The cooler located on top of the freezer has a temp above 4C. Ensure temp is maintained below 4C. Cooler temp is required to be monitored and documented on a daily basis.
    • Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash basin requires paper towels and a liquid soap dispenser.
  9. Monitoring

    0 infractions