D Dutchmen Dairy Ltd.
1321 Maier Rd Sicamous BC V0E 2V1 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): If you cannot locate food permit then please request a new one at 250-833-4106.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Operator has ungraded farm eggs for retail sale in graded egg containers. Some eggs also had signs of fecal matter, as thus the eggs appear to be unwashed. Unclean, ungraded eggs present a health risk to the consumer. The sale of ungraded eggs at retail is not permissible in BC. Due to the commercial nature of this premises, it does not qualify as "farmgate sales". Storage of such eggs in cartons specifying "GRADE A" is false labelling. Please remove all ungraded eggs from sale. Provide confirmation that this is complete by email. Only graded egg sources may be sold at retail.
- F1.6A All foods on the premises must be from an approved source.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Handwashing habits of staff are not consistent between handling of cash and ice cream cones. Although napkins are used as a barrier between hands and cones, please strictly enforce the requirement to wash hands following incompatible duties such as handling cash. Alternatively, division of labour can be used to circumvent the need for such frequent handwashing given the constant flow of service.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Chlorine test strips must be available to assist staff with properly mixing the bleach sanitizer to an effective, no- rinse concentration of 100-200ppm. 2. A thermometer is not in place in the mini fridge used to hold dairy for milkshakes. Please monitor to ensure this unit maintains products at 4°C or colder. Remove all miscellaneous unrelated products (eg. cheeses) that do not belong in this unit.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): A few flies are noted around the premises. Please take measures to ensure the premises is maintained free of pests. If pesticides (eg. sprays) are to be used, please ensure all foods and food contact surfaces are covered to protect from contamination. Use products according to manufacturer instructions. These products as well as their use instructions should be included within your sanitation plan. Please see F3.4 for more details. Due to the farm nature of the property and the frequency with which doors are opened, it would be helpful to install an ongoing fly control measure (Eg. fly tape, bluelight attractant--with sticky board backing). Do not install these items over food prep/handling areas.
- 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): 1. At the time of visit, dipper well was not being used. Scoops were being placed in buckets with warm water that were being replaced as needed. As discussed, scoops must be kept in running dipper wells during use. 2. Bleach sanitizer in spray bottle was too strong. The dilution ratio (1/2 teaspoon to the 750ml bottle) was demonstrated at the time of visit. Please ensure solution is made fresh daily. The same ratio must be used for manual warewashing of scoops as a final sanitation process prior to airdrying. This latter process is stated to be occurring but could not be verified at the time of visit. Signage for manual warewashing process is in place.
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 5.1 - Is the written sanitation plan developed and maintained for the premises?
- Observation(s): The staff completed a Sanitation Plan at the time of inspection. This deficiency is resolved.
- 5.1 - Is the written sanitation plan developed and maintained for the premises?
- Monitoring
1 infraction
- 9.4 - Are the staff washing hands as often as necessary to prevent contamination of food?
- Observation(s): Staff were observed to be handling cash and then picking up cones with bare hands before wrapping it in a tissue to serve customers. Corrected during inspection: cones are picked up with a tissue before being wrapped in another tissue. Regarding the handling of cash and serving ice cream to customers if it is not feasible to wash hands between patrons or use 2 tissues for each cone, other options may be to: 1) designate a person to handle cash only 2) implement a token system whereby customers pay for their ice cream and receive a token which is given to the ice cream handler for their purchase
- 9.4 - Are the staff washing hands as often as necessary to prevent contamination of food?