Hopkins Harvest
1645 Hwy 93/95 Windermere BC V0B 2L0 · Food Retailer - Food Store
9 inspections
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): One of the large doors does not seal well at the bottom. To prevent the entry of pests into the building all doors and windows should seal well when closed.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperature of deli cooler and found it to be 6°C. Potentially hazardous foods should be stored at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): One of the large doors does not seal well at the bottom. To prevent the entry of pests into the building all doors and windows should seal well when closed.
- F2.2B The premises must be protected against entry of pests.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sausage rolls were stored at room temperature. All potentially hazardous food must be stored at a temperature of 4°C or less to help prevent the growth of pathogens.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Canned relish and jelly found for sale on site with minimal labelling information. Food must be from an approved source to ensure food items are produced in a manner which prevents and controls contamination of food.
- F1.6A All foods on the premises must be from an approved source.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizing concentrations were measured at 0 ppm. Chlorine sanitizer concentrations should be a minimum 50 ppm, recommended 100-200 ppm. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): A thermometer should be placed in the hot holding unit for the sausage rolls to monitor temperatures of the unit throughout the day. The sausages themselves should also be probed periodically and maintain a temperature above 60 °C. No hot foods were being displayed at the time of inspection.
- F1.2B - Accurate thermometers must be provided to monitor equipment.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Sausage roll hot holding unit is open air and accessible to the public. Ensure this unit has a sneeze guard or is not open to the public.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
0 infractions