Gatzke Farm Market
15690 Hwy 97 Oyama BC V4V 2G6 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: Thermometers only present in some of the fridges throughout the facility. No temperature logs found on site. Corrective Action: Ensure thermometers are present in all fridges for temperature monitoring. Ensure facility is maintaining temperature logs.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips on site. Corrective Action: Obtain chlorine test strips for testing of chlorine sanitizer. Email photo to EHO.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Light seeping through gaps at bakery door to outside (parking lot). Corrective Action: Add or replace weather stripping to entrances to facility, especially where food is prepared or stored and where food preparation equipment is stored.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No appropriate sanitizer used on site. Instructed operator on how to prepare a chlorine sanitizer solution (1 tablespoon of 5.25% household bleach to 1 liter of water). Corrected During Inspection.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Missing thermometers in walk in cooler and freezer. Corrective Action: Place thermometers inside all cooling equipment (walk-in cooler, and freezer, etc.) for temperature monitoring. Check temperature controls at least twice daily and record in monitoring logs.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Light seeping through gaps at bakery door to outside (parking lot). Corrective Action: Add or replace weather stripping to entrances to facility, especially where food is prepared or stored and where food preparation equipment is stored. 4 sticky hanging fly traps surrounding food preparation area. Corrective Action: Remove sticky fly traps from areas where fly carcass may fall and contaminate food, food preparation, or equipment used for food processing. Place in discrete areas where these areas and products will not be contaminated (ex. over garbage can).
- F2.2B The premises must be protected against entry of pests.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Using hand towel for hand drying. Corrective Action: A single-service product must be used for hand drying after hand hygiene is practiced. Hand towels may harbour bacteria throughout use and contaminate clean hands post washing.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Thermometers in coolers must be NSF certified. All other equipment and utensils are satisfactory.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): There sanitation plan is present however cooler temp logs must be maintained on a daily basis.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Meat pies were displayed on counter at room temp. Meat pies are properly processed and wrapped but MUST be held at a temp below 4C Items were moved to cooler during inspection.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
0 infractions