En-Joy Home Cooking Ltd
8928 Grainger Rd Canal Flats BC V0B 1B1 · Food Manufacturing - Food Processing
9 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Wall behind prep counter requires finishing to be smooth, durable, impervious and easy to clean. 2. Some areas of flooring are damaged and require repair/replacement to be smooth, durable, impervious and easy to clean. 3. Coving should be added to areas where the walls meet the flooring to help facilitate ease of cleaning. 4. Interior and exterior of large food storage containers require cleaning and sanitizing. Ensure reusable food storage containers on cleaned and sanitized on a regular basis. 5. Some areas of the kitchen require cleaning. Ensure to clean shelves, under and behind equipment and shelving.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed containers of feta cheese and chopped garlic in water being stored outside of cooler at ambient temperature. These items are potentially hazardous foods and should be stored at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Wall behind prep counter requires finishing to be smooth, durable, impervious and easy to clean. 2. Some areas of flooring are damaged and require repair/replacement to be smooth, durable, impervious and easy to clean. 3. If planning on using walk-in cooler, the floors, walls, ceiling should be repaired/replaced. 4. Interior and exterior of large food storage containers require cleaning and sanitizing. Ensure reusable food storage containers on cleaned and sanitized on a regular basis. 5. Dough mixer stand had debris and requires cleaning. 6. Observed packages of pizza boxes covered in plastic being stored on floor. To help prevent contamination items used for food storage should be stored at least 6 inches above the ground in a sanitary manner.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The walk-in cooler was not working during the time of inspection. Only one other fridge is present in the facility for storing foods. Operator was using home fridge to store food until they can get a replacement cooler. Foods used for restaurant should not be store in personal home fridge.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Owner plans of replacing walls/ceiling in walk-in cooler and replacing flooring. 2. Wall behind prep counter requires finishing to be smooth, durable, impervious and easy to clean. 3. Some areas of flooring are damaged and require repair/replacement to be smooth, durable, impervious and easy to clean.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Walk in cooler floors, walls, ceiling and shelves require a thorough cleaning and sanitizing. 2. Some of the shelves and the walls in the kitchen require cleaning. 3. Exterior of the fridges and freezers require cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide chlorine test strips to monitor sanitizer levels.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Walk-in cooler flooring is soiled and requires thorough cleaning and sanitizing. Ensure to clean under shelving. Shelving in the walk-in cooler has debris/is soiled and requires cleaning and sanitizing. The wall behind the 3 compartment sink is damaged and requires repair to be smooth, durable, impervious and easy to clean.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Countertops are worn in some areas. Food contact surfaces should be smooth, durable, impervious, easy to clean, non-toxic and non-corrosive.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink currently only has cold water available. Both hot and cold running water must be available at handwashing station to help facilitate proper hand washing.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 - Are foods from approved sources?
- Observation(s): Facility now canning numerous products such as jams, pickles, fruits and salsa. These products must be sent to an approved lab for testing of Aw (water activity) and pH to determine their safety. See attached email for info.
- F2.5A - All foods on the premises must be from an approved source.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan must be updated to include canned items.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.7G - Food processing operators must have their food safety plan approved by the health officer.
- F2.5 - Are foods from approved sources?