Dominion Cider Co
10216 Gould Ave Summerland BC V0H 1Z8 · Tasting Room - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - Operator must provide sanitizing solution in a spray bottle for washing outdoor tables and other surfaces inside the workshop. I recommended to use QUAT base sanitizer as it doesn't have any smell, has some soapy properties, and doesn't have to be rinsed off with clean water from surfaces as it's a food safe chemical. QUAT based sanitizer can be purchased at a ZEP store in Penticton. Sanitizing solution is made by mixing 10 mil of QUAT (2 tsp) with 1 liter of water. - Household type of dishwasher is used for glassware washing. Operator uses thermal test strips for measuring the sanitizing cycle temperature.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must clean & organize the glassware washing area.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Operator must connect / provide hot water for the designated handwashing sink in a workshop. At the time of inspection, there was only cold water available.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): All purpose cleaner being used for tables and surfaces. Sanitizer to also be used on food contact surfaces and tables after washing Note: dishwasher has been passing the temperature tests conducted by the operator using a thermal test strip as cycle is ~1hr long
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Domestic dishwasher with NSF certified cycle.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Caulk behind production sinks. Seal hole in wall at back of dishwasher. Refinish counter top so that it is smooth, non-absorbent and easy to clean.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?