Gerry's Fruit & Vegetable Stand
3045 Hwy 3 W Keremeos BC V0X 1N1 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - need three-sinks in kitchen area as it is the main food prep/handling space
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - please finish all bare wood to a washable, durable, non-toxic finish; this item has been unresolved for four years.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - FoodSafe (or equiv.) certification of main food handler needed
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - need test strips for sanitizer
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - please decide on how you will reliably keep ice cream scoops clean and sanitized; in the meantime, please continue storing scoops in freezer with ice cream
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - please paint and seal all bare wood in back kitchen area
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - need dispensed soap at front an back sinks
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): - please obtain a probe thermometer to check the internal temperature of your samosas
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - please store ice cream scoops in freezer then clean and sanitize at beginning and end of day - need sanitizer on hand for use throughout day
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - please store cones in a more protected manner manner
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - please seal/paint all bare wood to make it non-absorbent - please install a third basin to allow for proper wash, rinse, and sanitizing steps of ware washing - please install base board in kitchen area to protect the floor wall junction
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): - need dispensed soap and paper towel at both sinks to allow for proper hand washing
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions