Skip to content
Loading map…

Fruit Guy Farms

1255 Smethurst Road Naramata BC V0H 1N0 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Fruit Guy Farms has been inspected 3 times by Interior Health Authority since April 4, 2013. The most recent inspection, on March 27, 2019, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on March 27, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 27, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 2 separate inspections, most recently on March 27, 2019. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on April 4, 2013. For example: 1 - Is the premises construction and layout unchanged?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. 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.
  2. 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.
  3. Monitoring

    1 infraction

    • 2.1 - Is the premises construction and layout unchanged?
      • Observation(s): - please refer to inspection notes

Nearby inspected facilities

Own this business? Add a badge to your website