Dirty Laundry Vineyard
7311 Fiske St Summerland BC V0H 1Z2 · Tasting Room - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide test strips to measure the concentration of sanitizing solution. It's a re-occurring offense.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator must contact Ecolab to inquire: (1) what chemical is used as a sanitizer (e.g. QUAT, chlorine, or other); (2) fix the sanitizer dispenser to ensure proper concentration of sanitizing solution; (3) provide proper test strips. Commercial dishwasher's sanitizing cycle above 71C - good.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator must develop a sanitizing / washing/ cleaning plan.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide CHLORINE test strips to measure sanitizer concentration. Test strips can be purchased at the ZEP store in Penticton or on amazon.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator must install an additional sink to allow for proper two-sink dishwashing method, a fact sheet emailed. During an inspection, the operator used a plastic container to compensate for a missing second sink when was asked to demonstrate dishwashing steps. Dishwashers #1 and Dishwasher #2 sanitizing cycle temperatures above 71C
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Operator must submit a Floor Plan for the file records. The floor plan must incorporate any future reno upgrades.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator must ensure that at least one staff per shift has a Food Safe Certificate.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips required, test sanitizer daily to ensure proper concentration
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer at beer counter was 0ppm, operator discarded sanitizer and confirmed it would be refilled daily Note: dishwashers at wine tasting counter and beer counter were both above 71°C at dish surface
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Some coolers with pre packaged meat and cheese do not have accurate thermometers
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 12 - Is the contact information the same?
- Observation(s): Management has changed
- 12.1 - Updated contact information must be provided to the health officer.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towels should be in a dispenser
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions