Don-O-Ray Processing
3443 Benvoulin Rd Kelowna BC V1W 4M5 · Food Manufacturing - Food Processing
7 inspections
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips could not be provided during inspection. Ensure the facility is equipped with sanitizer text strips for testing the spray bottles and dishwashing sinks.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The high temperature mechanical dishwasher did not reach the proper temperature for sanitizer after running multiple cycles. Operator was instructed to use the three compartment sink for dishwashing until this dishwasher was functioning properly.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The rack used for transporting food to the store needs to have a cover or protection to protect food from contamination while in transport.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The handwashing sink did not have soap at time of inspection.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature logs available.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- 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): Revised floor plan to be submitted to the inspector for approval.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strip is required to verify for adequate sanitizer concentration. Ensure concentration is at 100-200 ppm before use on food contact surfaces.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Requested operator to demonstrate 3 compartment sink dishwashing procedures - sanitizing step not present. Reminder given on importance of sanitizing dishes to reduce and prevent harmful bacteria growth. The appropriate sanitizer was not available during inspection - instructions given. Chlorine stock bottles were available. Please follow the Sanitation Plan on dishwashing and food contact surface sanitizing.
- F2.3B Manual dishwashing procedure 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator could not locate sanitizing solution for food processing area at time of inspection. Having a sanitizing solution would ensure a sanitary food processing area which would reduce the risk of cross contamination of food products. Operator immediately made a fresh solution of bleach sanitizer at approximately 100-200 ppm.
- 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): Cooking equipment at time of inspection was not being stored in a sanitary manner -- operator immediately agreed upon observation. Cooking equipment and wares should be stored in a cleaned and separate area away from any potential sources of contamination Operator stated they will clean and move the equipment to a their dry storage room until another form of shelving storage can be acquired. Operator also stated this was not within their normal practices.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Require temperature logs.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Need to use a sanitizer on work counters. Items should be checked to ensure that dishwasher has removed food particles from items.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Cover opening in door.
- F2.2B The premises must be protected against entry of pests.
- F2.7 Are there handwashing stations available and properly supplied?
- 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): The baseboards were to be installed last year, no baseboards installed.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): When at site with the Team Leader, operator indicated that they were to put in baseboards. No baseboards are installed.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator indicated he has taken the refresher course, waiting for certificate.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?