Desert Hills Ranch
250 Elm St Ashcroft BC V0K 1A0 · Food Retailer - Food Store
4 inspections
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The 2 compartment sink was being used for handwashing, than ensure there is sanitizing step before any other use. There is a requirement a designated hand washing station to be located nearby. As part of facility expansion plans operator is looking at options to install. Corrective Actions: • Ensure that this designated handwashing station is used for hand washing only and have all supplies required (Single dispense paper towel, hot/cold water, hand soap, and a refuse container nearby). Staff must use this to ensure good hand hygiene practices. • If placing a hand washing station closer to the prep table and compartment sinks there will be a requirement of a splash guard to prevent cross contamination risk
- F2.7A Handwashing station must be supplied with hot and cold running water.
- 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.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • All temperature control units were at satisfactory temperatures - Walk in cooler = 2.8 to 3.0 °C - Freezer units (3) = all ≤-18°C • Observed tortillas with label indicating to keep refrigerated out at room temperature, items were still frozen indicating they had been moved out recently. Corrected During Inspection: • Operator was instructed to place these food items in the walk in cooler or the freezer immediately. EHO confirmed items were moved to walk in cooler at time of inspection.
- 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.
- F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
- F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hot and cold potable water and liquid hand soap was available at the site. Have single use paper towels at the hand wash station. ( The front sink area). Staff were using sink in washroom (rear of building). This isn't a easily accessible location. If you have a use the 2 compartment sink for handwashing, than ensure there is sanitizing step before any other use. Corrective Actions: • Ensure that this designated handwashing station is used for hand washing only and have all supplies required (Single dispense paper towel, hot/cold water, hand soap, and a refuse container nearby). Staff must use this to ensure good hand hygiene practices. • Ideally another sink that is designated for hand washing should be installed.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed flies landing on single service units for ice cream. Storage area for the bowls was above the garbage
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Stand up Freezer held foods at -5C to -7C during inspection. This is potentially due to it being overstocked. All frozen goods are to be held at -18C/0F or less.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Ice cream scoop was found submerged in a soiled water. It was placed for washing. Ice cream scoop needs to be submerged in a cold running water. Another option is that each flavour has individual ice cream scoop.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Ensure that the facility is kept in a clean and sanitary manner. Cleaning of gardening supplies need to be done outside of the food facility.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): If the operator is not present at the site, at minimum one employee per shift needs to have valid FoodSafe certificate. Please follow the link for information on FoodSafe courses near youL http://www.foodsafe.ca/
- 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.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?