Creston Fruit Market Ltd
3016 Hwy 3 Creston BC V0B 1G1 · Restaurant - Food Service
6 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Reoccurring infraction since 2024. Facility is using a bleach/water solution as the surface sanitizer, but no chlorine sanitizer test strips were on site for verifying the concentration of the sanitizer solution. Sanitizer test strips must be purchased and used to verify the sanitizer is kept between 100-200ppm at all times.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station in fruit stand kitchen was equipped with liquid soap and paper towel, but the handwashing station in the accessory mobile grill requires liquid soap and paper towel. Please place soap and paper towel in the accessory grill when cooking of the Mexican tacos moves from kitchen to the accessory mobile. Send photo of stocked handwashing sink in the accessory grill once completed.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Reoccurring infraction since 2024. Food safety plan not located on site. Operator must create and/or update food safety plan to include all food being prepared and sold for immediate consumption, including the new food items added - the Mexican tacos. Operators must have this completed by the deadline listed in the inspection report.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Reoccurring infraction since 2024. Sanitation plan not located on site. Operator must create and/or update sanitation plan by the deadline listed in the inspection report.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility did not have test strips to measure the concentration of bleach sanitizer. Sanitizer test strips are required to ensure the concentration of the sanitizer meets the legislative requirements.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available on site during the inspection.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available on site during the inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility did not have sanitizer test strips to measure the concentration of the chlorine sanitizer used for food contact surfaces.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available on site during the inspection.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available on site during the inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Out door freezer lids require repair or replacement
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler 7 C and Sliding Cooler 5 C must be 4 C or lower
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?