Hillside Cellars Winery
1350 Naramata Rd Penticton BC V2A 8T6 · Restaurant - Food Service
12 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Overall clean kitchen. Used wiping cloths should be stored in buckets filled with sanitizer solution when not in use. Sanitizer solution should be changed out every 2 hours or sooner if the solution appears cloudy or dirty. Used wiping cloths left at room temp may allow for pathogen growth and potential cross contamination. Please see attached poster. Ensure foods that are stored in the walk-in cooler are covered if not being used right away. If foods that are still cooling down are being placed in the walk-in cooler they should still be partially covered. Whisk left in handwashing sink. Send used utensils straight to the dish pit, always keep the handwashing sink free.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: Automatic dispenser for quat sanitizer appears to be dispensing solution at a concentration below 200 ppm. Corrected During Inspection: A fresh solution of Quat sanitizer (200 ppm) was made in a spray bottle during the inspection. Ensure that the automatic dispenser is assessed to ensure that proper concentration is being dispensed. Note: In the meantime operator had test strips they could use to manually prepare quat solutions at the appropriate concentrations.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The Hotside cooler is in the process of being adjusted. It is currently 6C and the temp log shows it fluctuating between 4C and 6C for a couple days. Please correct this so it keeps 4C or colder.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The Walk-in cooler has only one light, so there are shaded areas. A second or preferably third light is required.
- 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): Desert cooler is malfunctioning today. Staff moved the few deserts in the cooler into a properly working one. Condiment coolers temperatures are good.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Restaurant handwash sink had dish soap, it also needs liquid hand soap.
- 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): The condiment cooler top next to the wall at the heat line is above 4C. Ensure food is used up or discarded within 4 hours. Or keep the temperature 4C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Type of Sanitizer used needs to added to the Sanitation Plan. Completed during inspection.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): The condiment cooler top in the hottest portion of the cook line has a container of chicken. This cooler top was slightly above 4C, so please place that and any other protein in the next cooler top or lower this one to 4C or colder.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The shelf with cleaners is right next to the dry food shelves. Please place a barrier between these shelves and label whether chemicals or food storage. A clear barrier such as plexiglass is acceptable if you wish to maintain the current visibility. One food item was misplaced into the chemical shelving. It was in it's own sealed plastic container so it was relatively safe, however a barrier and labelling will prevent this.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
1 infraction
- 12 - Is the contact information the same?
- Monitoring
1 infraction
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): - please ensure ice machine is cleaned and sanitized every month as it is used as an ingredient in your drinks
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Monitoring
2 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): wiping cloths need to be stored in a sanitizer solution, consider obtaining buckets with sanitizer to store these or use paper towels.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): do not cover vegetables with a cloth, use plastic wrap or a proper lid as cloths absorb moisture and allow bacteria to grow
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?