Fruit Guy Farms
1255 Smethurst Road Naramata BC V0H 1N0 · Food Manufacturing - Food Processing
3 inspections
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Please post a sign advising to run the sink hot water tap before starting the dishwasher for the first time.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The large sink should have a liquid handsoap bottle available.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please forward the Food Safety Plan to this office and keep a copy with you when processing.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator has a sanitation plan and will provide a copy to this office.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The dishwasher has a auxiliary heater and a chlorine bottle for sanitizing. It does not get hot enough for a high heat sanitize and there is no measureable chlorine residual in the water. We ran the dishwasher 6 times and then chlorine showed up. This is a concern with dishwashers that are used only occasionally, the chlorine in the clear lines becomes ineffective and it is only when the chlorine from the bottle reaches the dishes that there is the required sanitizer. Please have chlorine test strips on hand to text the residual each day.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 2.1 - Is the premises construction and layout unchanged?
- Observation(s): - please refer to inspection notes
- 2.1 - Is the premises construction and layout unchanged?