Harker's Organics & Rustic Roots Winery
2238 Hwy 3 Cawston BC V0X 1C2 · Restaurant - Food Service
8 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - holes in kitchen walls repaired; please seal with gloss paint to provide a cleanable finish - prep cooler condensate appears to be accumulating in cabinet; please repair
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - paper towel dispenser needed for front service hand sink - kitchen hand sink fully functional
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - unapproved back area observed being used for food prep - closed during inspection
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - from Jun 6/23: triple sink faucet still not repaired; ware washing items must be run through the commercial dishwasher behind tasting room. Please use a dish cart to help ensure this can be done safely
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - from Jun 6/23: holes in drywall still not repaired
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - without a functioning triple-sink, soft-serve machine and slushie machines cannot be effectively cleaned and sanitized; machines have been put out of service during inspection.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - paper towel dispenser not stocked
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - back area observed being used for food prep with commercial oven and pizza oven being on and ready to use with a sheet of baking cooling on table; this area is not approved for food preparation. Please provide a menu of items that are prepared in your approved kitchen: This will be your approved menu and any additions will need to be approved by this office prior to being offered to the public.
- F1.7 Are foods protected from contamination?
- Monitoring
12 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - prep cooler at 7C av. - must be able to hold foods at 4C or colder
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): - soup observed on stove at ambient temp and described as being taken from prep cooler in kitchen - discarded: This is a very hazardous practice; please establish safer procedures through your food safety plan
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): - water treatment system appears to not be operating - Boil Water Notice should be issued and a safe supply used for menu items that have water/ice as an ingredient
- F1.7 Are foods protected from contamination?
- Observation(s): - no sanitizer in use throughout facility - open bags of ingredients observed right by/under triple sink - cloth rags not handled in a sanitary manner
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - no sanitizer test strips to monitor sanitizer concentration
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - triple sink not supplied with water at time of inspection; high-temp commercial dishwasher in tasting room operating within specification. Please use tasting room dishwasher for all ware washing or close until the triple sink is repaired.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - please repair holes in wall by hand wash sink; loose insulation observed beside stove by utensil storage - prep cooler not sealing at cover; please repair
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): - food manufacturing operation (e.g., jars of pickled items) not approved: Please remove these items from public offering. You may test the product/batches to confirm safety.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - expanded kitchen area behind tasting room is not approved. Any foods processed in/through this area must stop or be relocated to the approved kitchen area
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - up-to-date food safety plan is needed
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - up-to-date sanitation plan is needed
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - please confirm valid FoodSafe (or equiv.) training for all your main food handlers
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - front display cooler reading warm; please move perishable foods to a reliable 4C cooler until display cooler can reliably hold foods at 4C or colder - please monitor sandwich prep cooler closely as the warmer weather may be affecting the food temps
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - please ensure hand soap is in dispenser at hand sink
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - prep cooler measured at 10C; please remove all perishable foods and repair - unit must be able to reliably hold foods at 4C or lower - please ensure temp logs are maintained and available
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - all containers with direct food contact must be made of food-grade material
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please update with expanded food offerings
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please update with expanded food equipment
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
7 infractions
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): - water treatment system for public access building installed and awaiting results from water samples to confirm proper functioning - please confirm sewerage/septic system has capacity to handle the wastewater flowing into it
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - please ensure glass washer for tasting room is adequately sanitizing glasses - please ensure cleaning and sanitization procedure is in place for ice cream scoop - please have sanitizer readily available for use on food contact surfaces
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - ready-to-eat foods (ice cream) found in same freezer as packaged raw meats; please have a separate freezer for your ready-to-eat foods to reduce the possibility of cross-contamination
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - prep cooler in kitchen leaking water (appears to be melt water from defrost cycle); please repair
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): - tasting room hand sink needs dispensed soap and paper towel
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please include your complete menu
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?