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Desert Hills Farm Market

2520 Hwy 97 Cache Creek BC V0K 1H0 · Restaurant - Food Service

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    10 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Fridge #1: 4.8 C; Fridge#3: 6.5 C; Fridge #4: 8.5 C; Fridge #5: 6.5 C. Fridge #2: 3.8 C. Hot holding temperatures were all satisfactory (> 60 C).
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Large stock pots being used for cooling sauces, etc. Should be done by more rapid means (e.g. ice wands, placing foods on ice, dispensing food into shallow metal containers, and/or numerous small containers).
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F1.7 Are foods protected from contamination?
      • Observation(s): no sneeze guard on condiments/sauces in public self-serve units.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Power cord for rice cooker is still plugged into outside outlet and door is routinely kept open. Electrical upgrades are needed in the kitchen to ensure all needed food equipment can be connected to an indoor electrical socket.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) can opener needs cleaning 2) floor in new addition needs refinishing. Floors should be tight, smooth, durable and easy-clean finish. 3) Remove items not used in routine operation of the kitchen (E.g. ladders and other equipment) 4) provide storage area for staff coats and other personal effects 5) separate foods from other, non-food items 6) Ensure kitchen surfaces are smooth, durable, washable finish. No bare wood surfaces 7) Outside area around back door needs cleaning 8) Repair / replace burned out lights & replace missing light covers
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): see above notes re: proper finish for flooring and kitchen surfaces
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Soap dispenser was empty at kitchen sink. Temporary soap dispenser was provided. Paper towel dispensers were empty in washrooms. (paper towels were located in hallway).
      • 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.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): outstanding item from prior inspection.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator to provide copy by email.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator to provide copy by email.
  3. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Peeled garlic in packaging was observed to be at room temperature, the product itself state that the food item must be refrigerated. Corrected During Inspection: as this product was left out at room temp for more than 2 hours it was discarded by the staff. Ensure that staff are verifying the temperature control requirements of the food items. Some food items like shredded cheese are kept at room temperature under 2 hours, if using time as public health control this must be included in the food safety plan and also have a procedure in place to monitor this. Timers and notes on the product.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Back receiving door was observed open due to extension power cable. Corrected During Inspection (CDI): the operator had removed this cable and the door was fully closed • Observed oil and other food debris in the back outdoor area where there is a receiving door. This can attract pests into the area, ensure that proper bins and refuse containers are used for this. Remove these ASAP. • Hanging fly traps were observed nearby food prep area, there is a possible risk of cross contamination, CDI: Operator was instructed and immediately removed these. • Some mice dropping were noted in the dry storage area but not under any equipment and shelves at the time. Only on one container lid - this product was discarded due to possible contamination. CDI: glue sticky traps and snap traps were now placed high risk areas such as the dry storage, under sink area, under equipment, and by entry points into the building. • Multiple dry storage containers were left open without cover, operator stated these are covered at end of day operations, but operator was instructed to keep these covered at all times and only open and than close after immediate use. Corrective Action: • Follow up on pest control actions will be conducted. Keep a close monitor on activity.
      • F2.2B The premises must be protected against entry of pests.
      • 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): • Corrected During Inspection: 3rd compartment sink did not have chlorine sanitizer, the operator was instructed and immediately formulated and measured at 100 ppm. • CDI: sanitizer solution for food contact surface was not prepared. Operator was instructed and formulated a chlorine sanitizer that measured 200 ppm. Operator and staff were also educated that these must be formulated and onsite at all times. Multiple spray bottles and buckets. Ensure labelling for all chemicals, this was observed at the time in English and Spanish.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Back area addition does not meet the requirement for build material that is smooth, durable, easy to clean, impervious to water and moisture, and non toxic material used. The flooring, ceiling, and walls need to meet this requirement. Bring a plan to the local EHO for review. • Other kitchen area flooring also was observed to become worn out and epoxy and/or seal needing reapplying. Work on the plan for this, timeframe for this flooring will be given of one year. • The gas stove hood range had filters there were in poor condition and could be a risk to physical contamination, the operator was instructed to cover the food items and than remove and replace the filters. • Sneeze guards should be added to the sauces and condiments that are not in bottles, especially during the flu season.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): • Back area addition was made without the benefit of a floor plan approval. Provide a floor plan copy of this area and provide information on the material that will be used to meet requirements as stated in the previous section.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator will be provided a template for food safety plan to complete and provide for review. As new menu items are added this plan will be required to update each time. This must be onsite 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator will be provided the template to complete. A copy will need to be provided for review and approval. This must be onsite 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.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • Verification needs to be completed for onsite staff to have acceptable training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    9 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Holding holding off cooked items was through the use of metal pans on the griddle cooking unit. Items were recently cooked and the operator was asked to cover these so that the items can be more evenly hot held. Items were measured ranging from 60°C once the items was stirred. • Other items such as cold previously cooked rice were observed at room temperature. These items above 4°C were immediately ordered to be discarded. Corrected During Inspection (CDI). • Staff was educated on the importance of cold holding and hot holding potentially hazardous foods. Corrective Actions: • The operator was also told that proper hot holding equipment such as a steam table will be needed with the multiple food items to ensure hot holding temperatures. • Additionally for the facility there is a need for more temperature control units (Freezers and Coolers), the temperatures were satisfactory for the coolers but the coolers were very full with food items, this can cause issues with first in and first out principles but also can impact the maintaining of cooler temperatures also. • Food delivery is made at this facility but extra items are moved to other approved facility. For movement there is a requirement for temperature control to this other facility also. That is inside coolers with thermometers or refrigerated vans to move products between sites. The sites were 10-15 mins away. Potentially hazardous food items must be temperature controlled at all times.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No probe thermometer was observed onsite during the inspection. Corrective Actions • Please have
    • F2.2 Are proper pest control measures in place on the premises?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • No sanitizing solution was measured in the 3rd compartment sink and the sanitizer solution spray bottles were measured over 200ppm chlorine. Corrected During Inspection.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): • Chorizos were observed to be thawing at room temperature. These items were still frozen and from observation recently delivered. The operator was informed this an improper way to thaw food items. The approved thawing methods are • 1) Thawing in the cooler in a container below any ready to eat food items. • 2) In packaging under cold running water. Water must be continuously running cold in a prep sink. Corrected During Inspection: • Items were placed inside the cooler unit to thaw.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • General better organization of items and more storage shelving is required for the now increased menu items. This ensures that the kitchen conditions are sanitary and organized for better food safety practices Corrective Actions. • More shelving and storage is needed for the storage of food items. Even they are still in the boxes they must be kept 6 inches of the ground at all times.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Better equipment capacity needed hot holding food items. It was recommended to operator to look into more steam tables and similar items for these food products. • Additionally, cooking equipment was observed outside, Staff and operator were instructed to immediately stop the use of this equipment as the outdoor cooking or preparing of food is not allowed as it was not approved. Corrective Actions. • Additional hot holding equipment that meets capacity of equipment is required. Operator provided examples • Additional cooking equipment is required indoors if the out door cooking equipment is required for use.
      • F2.6C Cooking equipment must be of the type or capacity to meet the needs of the premises.
      • F2.6D Hot holding equipment must be of the type or capacity to meet the needs of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator will be provided a template for food safety plan to complete and provide for review. As new menu items are added this plan will be required to update each time.
      • 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): Operator will be provided the template to complete. A copy will need to be provided for review and approval.
      • 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.
  5. Monitoring

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): • Operator had moved the main food preparation area to another area of the building without the benefit of a floor plan approval. Please note some parts of the new area already had some minimal food handling approved before and was also the location for the freezers onsite. During inspection, all aspects of this new used of existing area and kitchen set up were assessed to ensure compliance with the Food Premises Regulation. Overall based on the onsite assessment at the time of inspection the operators changes do no pose any concerns. Operator also stated he had used our floor plan guide as reference for the changes but was unaware our office needed to be contacted. For any future changes to the facility please contact the EHO and have floor plan sent. The floor plan will be reviewed, assessed, and if no concerns approved. Corrective Action: • Please provide a floor plan for review and approval.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.
  6. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): [1] Hot holding of cooked beans was observed to be around 60°C when stirred and measured with probe thermometer but to ensure continuous hot holding at 60°C operator was asked to keep setting higher on the cooking stove. After adjustment temperatures were holding at 63-64°C throughout product. [2] Tortillas were placed on the counter during inspection, observed product with label stating " Keep Refrigerated" and was left at room temperature. [3] Shredded cheese was observed to be at room temperature. Measured at 7°C. Indicates recently placed outside at room temperature Corrected During Inspection (CDI); [1] Hot holding was adjusted and thermometer measured temperatures at 63-64°C. Ensure when hot holding that temperatures at min 60°C. [2] Operator was instructed and placed tortillas into the cooler instead. Please ensure that potentially hazardous food items (PHF) are stored at required temperatures at all times. [3] Shredded cheese was placed into the cooler unit and covered. Operator was told to keep in cooler or use smaller portions that are used quickly ( still max 2 hours at room temperature and after 2 hours food must be discarded)
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): [1] No chlorine sanitizer test strips and probe thermometer observed to be available onsite. [2] Some freezers are missing thermometers Corrective Actions: - Please ensure that chlorine sanitizer test strips are available onsite - Ensure probe thermometer is available onsite - Ensure all temperature control units have thermometer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Weather stripping (side panel) on side receiving door observed with gaps and holes that can possibly allow pest entry into building. Corrective Actions: - Please repair or replace the weather stripping on this door so no possible gaps or holes are present
      • F2.2B The premises must be protected against entry of pests.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed Staff use the 2 compartment sink as a hand sink. There is a designated hand sink nearby but staff using dish detergent and roll of paper towel ( not single use). Paper towel roll dispenser was empty Corrected During inspection: - Operator replaced dish soap with hand soup. Please ensure you use a pump dispenser to prevent cross contamination risk - Operator replaced roll in dispenser, no dispensing single serve paper towel - EHO and operator educated staff about washing hands in designated hand sink. Public health rationale is there is a risk of cross contamination of possible harmful pathogens to utensils and food items