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Denzels Gourmet Foods Ltd.

510 Mill Ave Enderby BC V0E 1V4 · Food Manufacturing - Food Processing

3 inspections

  1. Monitoring

    4 infractions

    • 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): - 40 gallon drum of cayenne mash recently purchased with an expiry date of August 2025 - bottling dates are marked on shipping boxes, but no date on individual bottle - product should also include batch numbers and distribution of same be recorded in the event of a recall. Please consult CFIA for more information (Kim Campbell, Fair Labelling Practices and Food Safety Inspector, Canadian Food Inspection Agency, [email protected] and 250-351-9842 .
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The operator is gone for months at a time, and he is the only employee. He does not have any way to monitor his coolers and freezers. IF there are perishable products stored in these units than there must be daily monitoring and recording. There should also be at least batch testing for bacteria and pH for quality control, and annual commercial lab tests to verify in-house batch test results.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): There are no food safety plans in IH archived or electronic files. There are also no supporting lab tests on file to demonstrate these products are shelf stable. These
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): There are no sanitation plans in IH archived or electronic files.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A - No chlorine test strips available Corrective action: Acquire chlorine test strips. Check chlorine solution concentration daily and ensure surface sanitizer concentration is maintained at 200ppm.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5G - Onions stored directly on floor Corrective action: All foods must be stored off the ground.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3 - No Food Safety Plan available on site Corrective action: Complete an up to date Food Safety Plan, keep a copy on site at all times
      • 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.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4 - No Sanitation Plan available on site Corrective action: Complete an up to date Sanitation Plan, keep a copy on site at all times
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  3. Monitoring

    0 infractions