Fort Berens Estate Winery

1881 Hwy 99 N Lillooet BC V0K 1V0 · Restaurant - Food Service

6 inspections

1. MonitoringApr 9, 2026

   5 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • All sanitizer test strips on site are expired. • No thermometer for monitoring temperature of final rinse cycle in high temp dishwashers Corrective Action: • Acquire appropriate test strips for the chosen sanitizer. Monitor expiry dates on test strips • Acquire a waterproof thermometer for monitoring temperature of final rinse cycle in dishwashers.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): No sanitizer available on site. Corrective Action: Choose an appropriate food safe sanitizer and ensure it is prepared fresh as needed according to manufacturer instructions. Test concentration regularly with test strips and record measured concentration on sanitation log. All food contact surfaces should be cleaned and sanitized using sanitizer at an appropriate concentration.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Several cutting boards have deep score marks which can harbour pathogens, and are very difficult to clean and sanitize. Corrective Action: Resurface or replace any cutting board with score marks.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Temperature logs are not maintained. Monitor and record the temperature of all cold and hot holding units daily. Template provided.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation logs are not maintained. Monitor and record the concentration of sanitizing solution, and temperatures of final rinse cycle in both dishwashers daily. Template provided.
2. MonitoringJun 13, 2024

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Testing strips were expired, these are needed to ensure the sanitizer concentrations are at the right levels for sanitizing action at all times. If this is not maintained there is a risk of pathogen growth and cross contamination. Corrective Actions: • Ensure testing strips are onsite for the facility.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
3. MonitoringDec 8, 2021

   0 infractions

4. MonitoringNov 4, 2020

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Sanitizer test strips unavailable for sanitizer verification. Please purchase these from any food equipment supplier.
     • 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): Operator explains that vinegar and water solution is used for sanitizing. Vinegar is not an approved or recognized as a sanitizer. Please consult with a chemical supply company to acquire a food grade sanitizer for food contact surfaces. Corresponding test strips will also be needed for sanitizer verification.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Hand sink in kitchen requires paper towels and liquid hand soap to encourage operator hand hygiene.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
5. MonitoringMay 14, 2018

   0 infractions

6. MonitoringMay 30, 2016

   2 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Standing refrigeration unit measured at 7-9C at the time of inspection - CDI Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. Ensure refrigeration units can consistently maintain a temperature at or below 4C. All units had accurate, working internal thermometers at the time of inspection.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): 1. Dishwasher is broken (operator stated that repairs have been planned). Currently using a manual washing method. Final sanitizing solution (QUATS) was at an insufficient concentration at the time of inspection. Ensure that the sanitizing solution is at an appropriate concentration (100 ppm Cl or 200 ppm QUATS) to ensure adequate sanitization of the dishware. Verify the concentration of the sanitizing solution with tests strips. Refresh the solution as needed. 2. Wiping cloths were not being stored in a sanitizer solution at an acceptable concentration at the time of inspection. Ensure that wiping cloths are stored in a sanitizer solution (Bleach: 100 ppm; QUATS: 200 ppm) when not in use. Refresh solutions as needed. 3. Cutting boards had noticeable grooves at the time of inspection. Replace any cutting boards that show signs of wear and tare as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods.
     • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
     • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.