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Fortune Creek Canada Inc

11-2030 Matrix Cres Kelowna BC V1V 0G5 · Restaurant - Food Service

2 inspections

  1. Monitoring

    4 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Observed food products manufactured or repackaged inhouse and stored at room temperature without supporting food safety and product testing information to confirm "shelf stability", including characteristics like pH and water activity. Accordingly, please confirm the following as discussed onsite: 1.) Due to the potential health risks associated with consuming cold packed, non-refrigerated canned/jarred food products manufactured inhouse (including mayonnaise as an ingredient) without reference to a validated recipe and/or in the absence of assessment by a processing authority, you are requested to discontinue the production, distribution &/or sale of "Workin Cowboys" salad dressing and dip. Options for continuing with the manufacturing and sale of this product include revisions to your manufacturing process/food safety plan that may include the addition of a cook step in accordance with industry standard practices for canning of high acid shelf stable foods (confirmation on acidity and consistency of acidity in a non-homogeneous product is required), or the inclusion of refrigeration as a control point following manufacturing, &/or consultation with a processing authority to provide a processing authority letter (PAL) and professional opinion regarding the safety and appropriateness of your current manufacturing processes. In all cases, additional information on food safety characteristics are required to support shelf life and shelf stability (ie. pH, microbial testing where appropriate). 2.) Please confirm shelf stability testing for other shelf stable products like salsa and jams/jellies, including the submission of samples to an accredited lab for testing of shelf stability characteristics (ie. pH &/or Aw depending on the product). 3.) Beef jerky purchased from an approved supplier and repackaged onsite using non-air tight packaging was observed in storage within the freezer. As previously discussed, subjecting beef jerky to freezing conditions followed by storage at ambient temperatures, likely contributed to a previous complaint about visible mould growth on those products. Further, subsequent to this complaint, it was identified to Interior Health that freezing of beef jerky would be discontinued. As such, please review the food safety plan for repackaging of beef jerky including a determination and retraining of staff on the presence or absence of freezing product post re-packaging. In either scenario and as discussed, please confirm the water activity of jerky after 30days, 60days and 90days to support repackaging and extended shelf life at room temperature in non hermetically sealed packaging. Microbial testing was also discussed and is requested in order to validate re-packaging and sale/distribution at the shelf life proposed (ie. packaging modified from the original manufacturer). Please consult with IH with your plan for testing in advance. Note that all testing to be completed by an accredited laboratory.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Some refrigeration units were observed with either missing or improperly positioned/functioning thermometers. Please provide thermometers inside all refrigeration and freezer units. Please also provide test strips for daily testing of hard surface sanitizer solutions.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): A premixed sanitizer solution was not observed/not available onsite at the time of inspection and accordingly, not in use for sanitizing counters/food contact surfaces and equipment. Please note that this infraction was similarly observed at the time of last inspection. Operator must ensure that properly mixed/labelled (and tested using test strips) "no rinse required" sanitizer solutions are available and in use at all times during operation. As discussed and agreed to at the time of inspection, please install a pre-mix wall mounted sanitizer dispenser for the ease of mixing and dispensing sanitizer solutions for use in sanitizing food contact surfaces, counters, equipment, etc.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan update is required for products made inhouse & added to the Fortune Creek product line since the time of last inspection, as well as, additional details to be reviewed in order to confirm industry standard/safe food preparation processes, as follows: 1.) Please include food safety details on the preparation of Fortune Creek salsa and "Workin Cowboys" salad dressing and dip both manufactured inhouse. 2.) Please identify which containers are received as sterile and ready to use without washing beforehand, otherwise implement glass washing procedures prior to use and include in food safety plans. 3.) Please review the food safety plan for spinach dip - pH testing is requested to support shelf life indicated.
  2. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Practices for storage of mayonnaise have not been corrected since the time of last site visit - an open contained 1/2 full of mayonnaise was observed left out on the floor at ambient/room temperature and was measured at 20.4 deg.C. As reiterated at the time of inspection, mayonnaise requires refrigeration once opened as specified on the product label and requires refrigeration (brought to a temperature of 4deg.C or less) when used as an ingredient in manufactured products for retail sale that contain other potentially hazardous refrigeration required ingredients (ie. spinach dip containing sour cream and cream cheese). Refrigeration units were noted to be full at the time of site visit and may have contributed to opened mayonnaise being left out at room temperature. Observed 5 pallets of sausage left outside at the front of the business following delivery without staff attending to putting away this product directly into mechanical refrigeration (ambient outside temperature at the time of site visit was noted at -2deg.C and accordingly, signs of temperature abuse were not noted and this product did not require being held or discarded). As previously discussed at the time of last site inspection, regardless of the forecasted outside temperature, the practice of not attending to food deliveries left outside in a timely manner does not meet industry standards of practice and subjects food to potentially unsafe conditions, including variable temperature control. Please ensure that food deliveries are brought into the facility in a timely manner, and in the case of PHF, placed immediately into mechanical refrigerators.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed sausage being hot held at the front of store without being heated to 74deg.C prior to hot holding at 60deg.C. As discussed and communicated to you in an inspection report from July 12, 2022, your are required to revise your process for sausage/hot dog preparation in accordance with food safety standards to ensure heating to ≥74deg.C prior to hot holding at ≥60deg.C. Please utilize the hot plates in the back kitchen area that you have set up to properly heat sausages prior to hot holding.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Date of manufacture and/or best before date was not included on spinach dip - it is also understood that product testing has not been completed on this product to confer extended shelf life under refrigeration. Please define and include a use by/best before date on food products manufactured onsite for retail sale. Note: onsite labelling & repackaging of beef jerky into non-hermetically sealed packaging for retail sale as a shelf stable product is being reviewed.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please ensure daily temperature monitoring and recording for refrigerators, freezers and hot holding of food.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): A premixed sanitizer solution was not observed/not available onsite at the time of inspection and accordingly, not in use for sanitizing counters/food contact surfaces and equipment. Operator must ensure that properly mixed/labelled (and tested using test strips) "no rinse required" sanitizer solutions are available and in use at all times during operation.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed the refrigeration unit located at the back side of the walk in freezer still broken (left side of the unit not operating) at the time of site inspection. All refrigeration units were noted to be crowded/fully stocked at the time of site visit. Accordingly, operator is requested to repair this broken refrigerator (ie. left side of unit) regardless of warranty delays by Dec 23, 2022 - please provide an invoice from a repair technician demonstrating that this unit has been repaired. Also as discussed, please provide an additional standard double door commercial refrigerator (>40cubic ft) to address temperature abuse issues observed at the time of this and the previous site inspection and, to prevent overstocking observed inside refrigeration units. This additional refrigeration unit is requested to be in place by January 6, 2022.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan requires additional information to ensure that food safety concerns are addressed. In particular, please include additional details on refrigeration of mayonnaise and other ingredients prior to use in manufacturing refrigeration required "ready to eat" spinach dip. Please also identify the processing time expected to ensure that a batch of spinach dip is processed in a timely manner (ie. 20minutes) and placed immediately back under refrigeration.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Foodsafe certification may have expired for both owners - when asked, owner indicated that he is not certain whether him and his wife (other owner) hold valid foodsafe certification. As observed at the time of inspection, food safety/processing knowledge per the identified infractions does not match that required to meet and safely operate this large scale food processing business. Please complete training (owners & managers) in both FoodSafe certification and Process Safe to ensure that food safety knowledge meets the need of your food processing/manufacturing and food service business.