Hillcrest Farm Market
700 Hwy 33 E Kelowna BC V1X 7W4 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher did not reach 71C at time of inspection. Operator informed to contact maintenance service provider to have this unit fixed
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure bleach test strips are available on site. Bleach currently used in dish-washing areas and food prep areas. Bleach should be at a concentration of at least 100 ppm in sanitizer buckets and 200 ppm in spray bottles.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher noted at 71.1 degrees C on the first test. Bleach sanitizer bottle >200 ppm in food prep area. This was corrected during inspection.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE on site is for an employee not on site at time of inspection. FOODSAFE verification required.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Please ensure that a certificate is available for verification
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Monitoring
2 infractions
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Cooler was found at 10 C due to several hot soups being placed in the fridge raising the temperature of the cooler. Soups were taken out and the cooler was able to decrease to 4 C or lower
- Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): EHO will send a template
- Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 10.1 - Are foods on premises from approved food sources?
- Observation(s): *The operator says that yogurts are manufactured in this facility but does not have the dairy license. Advised the operator that the facility must be a provincially licensed dairy processing plant by BC Centre for Disease Control. More info is available at <http://www.bccdc.ca/foodhealth/dairy/DairyProcessingPlants.htm>. The operator agrees to stop manufacturing yogurts until the approval is issued.
- 13.1 - Are dishes, utensils and equipment in good condition?
- Observation(s): *A metal wire utensil was severely damaged and was discarded by the operator during inspection. Corrected during inspection (CDI).
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): *A utensil container was not maintained a sanitary manner and was cleaned and sanitized by the operator during inspection. Corrected during inspection (CDI).
- 10.1 - Are foods on premises from approved food sources?