Don-O-Ray-Vegetables
3443 Benvoulin Road Kelowna BC V1W 2M5 · Food Retailer - Food Store
11 inspections
- Monitoring
0 infractions
- Monitoring
2 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5G: -Raw chicken on trays were being stored in a walk-in freezer near fruit and other ready to eat items. Operator was instructed to maintain an adequate separation between raw proteins and ready to eat food. -Two fly traps were located directly over a bin of vegetables. Ensure these are moved away from food storage to prevent risk of contamination. -Boxes of food were being stored on the floor of the cooler. Ensure food is stored off the floor as much as possible.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The appropriate sanitizer was not available during inspection - instructions given for mixing 100-200 ppm chlorine. Chlorine stock bottles were available. Please label the sanitizer spray bottles to prevent accidental mixing of chemicals and/or to prevent using cleaners that are not appropriate as food contact surface sanitizers. Please follow the Sanitation Plan on food contact surface sanitizing.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Record refrigerators temperature on a log.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Samosa stored at room temperature in the store. Samosa require refrigeration in a cooler at 4 C or hot holding.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Hoses attached to the hand sink and one compartment sink in ice-cream services area. Hoses should not be attached to faucets. Require details on the location of the septic field for the store.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Coolers with perishable food require monitoring on a daily bases. Require temperature logs for all refrigerators and freezers. All food coolers should have a thermometer to monitor temperature.
- F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Provide a plan showing the proposed layout of refrigeration, sinks, etc, for the dispensing ice-cream in the fruit/vegetable store. No plans submitted for work done. Also is required is information and location of the connection to the water system. Require information on the location and type of piping installed to connect the building to the water system from the residence/ processing water treatment. No information or plans at time of visit for dispensing water.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Require a operator/ person at the facility to have a FOODSAFE certificate for dispensing ice-cream.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Provide information on sanitation process for the serving of ice-cream or other products that operator want to serve.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Cut melons being stored at room temperature display at the time of inspection. Operator re-located these items to display cooler for storage at 4deg.C or less. As discussed, once cut please ensure that melons are stored at ≤4deg.C and recommend pre-chilling of melons prior to cutting.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Additional information is required on the "old well" water system and agreement to addressing risks to water quality as outlined in the May 29, 2015 email. Additional water quality sampling to be identified in that agreement relative to the installation of a water dispensing unit.
- 11 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operator has not yet constructed or installed the proposed water dispensing unit/ice cream service. Awaiting details from owner as requested in the May 29th email from Interior Health.
- 11.1 - Operator must have a valid permit to operate or approval to operate.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?