Horstings Farm
2540 Cariboo Hwy 97 Cache Creek BC V0K 1H0 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Had observed flies within the facility. Look into non-pesticide pest control options to control for this or contact professional pest control company. • Ensue that entry doors are closed or there are other prevention methods in place. Some examples will be provided in email to operator.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): [1] No dishwasher safe thermometer present to assess the high temperature dishwasher onsite. [2] No sanitizer test strips available onsite, these are important to ensure that levels are capable of sanitizing action. Corrective Actions: [1] Have dishwasher safe food thermometer onsite [2] Have sanitizer test strips available onsite
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Bakery doors were observed open without insect screens. This poses a risk of pest entry into the facility Corrected During Inspection: - Operator had closed all open exterior doors when instructed too. Please ensure that all exterior doors and windows are closed if no insect screen is provided. The door can be kept open if there is the benefit of a insect screen, as this will prevent pest entry into the facility.
- F2.2B The premises must be protected against entry of pests.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not updated and complete. Please ensure that the sanitation plan is completed and emailed to the area EHO for verification and approval.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat sanitizer used in the kitchen was over 400 ppm. Note that quat sanitizer solutions over 200 ppm can chemically contaminate food contact surfaces and eventual food. Please dilute all quat sanitizer. Please purchase quat sanitizer test strips to verify concentrations are around 200 ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): One of the display refrigeration units had ambient refrigeration temperature at 7°C. The temperature was adjusted and the unit was able to achieve 4°C at the time of the inspection. Please continue to monitor and record ambient refrigeration temperatures.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Pot of soup was left on stove for unknown amount of time after portioning into hot holding units. Temperature was within the danger zone for bacterial proliferation - between 20C-21C.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Inside convection oven needs to be cleaned. Inside of the cupboards in the baking area needs to be organized. Dishwashing unit needs to be operational. Walls in the walk-in cooler need to be smooth, impervious, and easy to clean. Fan in the cooler needs to be dusted.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions