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Fruit World

1331 Maier Rd Sicamous BC V0E 2V0 · Food Retailer - Food Store

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • 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): Have some canned product on the shelves that operator indicated probably did not come from approved sources. The food product was salsa, corn salsa and stewed tomatoes. Operator agreed to remove product from shelves until it could be verified that source is an approved food processor. Note that the product does not meet with the CFIA labeling requirements. Will follow up with food processor
      • F1.6A All foods on the premises must be from an approved source.
  4. Monitoring

    3 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): As discussed, please ensure water pipes are not leaking. Any points of leakage could result in inward movement of contaminants that may result in the supply being non-potable at the point of use and unsuitable for produce wash. A wash station is provided off the side of the building to provide a fruit wash service to customers. This station is not connected to sewer and collection pails are utilized. Wastewater is then used to water nearby foliage. Given the "clean" nature of the wastewater to be produced from this specific activity, continued operation in this matter is permissible. As discussed, please specify with clear signage that the sinks are to be used for fruit/produce wash purposes only. Inappropriate use and greywater generation onto the surface of land may result in the loss of this station unless hooked into sewer/septic.
    • 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): Through an audit process, a number of processed food products cannot be confirmed to be from an approved source. As discussed, this would require the food processor to have a commercial facility for which the production of the retailed products are overseen by a regulating government body. Canned jams/jellies from "The Jam Pot" were confirmed to be from an unsuitable source and the operator was required to remove the product from sale at the time of inspection. The following items have also been indicated for additional attention: -Big Dave's Spices -Strudels/baked goods from a producer in rutland (no labels) -dehydrated apple slices from Palomine Orchards -Okanagan Vinegar Brewery products (mostly concerned about infused oils). They have registration for a wine producing/tasting room under Bodega 117, but beyond that I have not been able to confirm whether oversight for the vinegar/oil products exist. Please contact these producers immediately to confirm the necessary oversight as indicated above is in place. Proper documentation must be available to support this. As discussed, the sale of select low risk products can be sold in a farmer's market context with oversight by a market manager, but this does not extend to retail sale. Source evaluation must be a part of your inventory control and be verifiable during inspections. Unverifiable products may be pulled from sale/confiscated.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. While most products are on shelves, a number of boxed products are being stored on the floor in cold storage or dry storage locations. Please keep products off the floor to prevent contamination and facilitate cleaning. Lower shelving levels should be set a minimum of 6" off the floor to facilitate the latter. Note that we discussed applying a sanitation step to vegetable cutting knives (at a ratio of 1 tsp unscented household bleach to 1 litre of water). Please also look into minimizing sun/heat exposure of displayed items and items in storage in the dry storage container. At the very least this is important for maintaining product quality. For some products, it is also possible that heat can change the product consistency/qualities to possibly render it less shelf-stable. Generally speaking, shelf stability testing of products are undergone at room temperature conditions.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  5. Monitoring

    1 infraction

    • 10 - Are foods from approved sources?
      • Observation(s): Canning for fruits, vegetables onsite - these were removed off shelf at time of inspection until testing can be done to determine shelf stability and to prevent the proliferation of Clostridium botulinum. These are not to be sold to the public until testing can confirm shelf stability(water activity and pH) can be verified and reviewed by Interior Health. Will send commercial lab testing information to operator.
  6. Monitoring

    2 infractions

    • 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): There is a large "Big Steel Box" dry goods storage unit on the property (stored outside the building). There is also a large (approx 20 feet long) outdoor refrigerated storage compartment unit that was not in service at the time of inspection. Both units appear to be water tight and both units are acceptable.
      • Changes to the premises must not be made without approval of plans and specifications.
    • 6.1 - Are foods on premises from approved food sources?
      • Observation(s): The Wild Jam Man - Wild Blueberry food manufacturer is not listed as an approved facility in our database. These products were removed at the time of inspection (issue resolved). All other foods are from approved sources.