Jane's Farmhouse Kitchen

158 Hwy 97 Kaleden BC V0H 1K0 · Community Kitchen - Food Processing

6 inspections

1. MonitoringAug 20, 2026

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Black and silver fridge was only able to reach 9.7°C when a maximum registering thermometer was left inside for 20 -30 mins. The fridge was already set to the coldest settings. Operator noted that this fridge had trouble maintaining temperature in the summer time. Potentially hazardous foods were moved to another functional fridge during the inspection. Repair this fridge or do not use it to store potentially hazardous foods.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Ensure chlorine test strips are available to monitor the concentration of sanitizers in use. Black and silver fridge is missing a thermometer. Please install one.
     • 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): Mice droppings found on dry storage shelving. Clean droppings safely (See BC Healthlink resource). Check for signs of pest activity on canned goods and other foods and disinfect or discard as appropriate. FDA resource on disinfecting canned goods will be provided. Store dry goods in pest proof containers (e.g. thick hard plastic containers). Install physical traps in the premises. Seal the gaps under the outer doors by installing weather stripping.
     • F2.2B The premises must be protected against entry of pests.
     • F2.2C The premises must be maintained free of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Ensure canned goods are stored at least 6 inches off of the floor.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Operator stores personal foods inside the cooling units within the commercial kitchen. Move personal foods to your home fridges/freezers. There must be a separation between foods for personal use and your commercial business.
     • F2.6I Food premises operations must be separated from incompatible areas and activities.
2. MonitoringAug 22, 2024

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Observation: Silver/black fridge was measuring ~6°C after leaving a thermometer inside for ~20 mins. Fridge could potentially be on a defrost cycle. Temperature adjustment dial was turned to the coldest setting. Operator noted there was issues with this fridge in the past. Corrective Action: Operator was asked to monitor the temperature of foods in the fridge and to move them to another fridge if the temperature was still above 4°C within 2 hours.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Observation: One fridge is missing a thermometer. Corrective Action: Ensure there is a thermometer available in all cooling units to monitor temperature. Observation: No chlorine test strips available. Corrective Action: Ensure there are chlorine test strips available to monitor the concentration of sanitizers in use. Note: Some chlorine test strips were left for the operator to use.
     • 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): Observation: Some flies noted inside the premises. Corrective Action: Install a fly trap device (e.g. fly strips, fly light, etc.) to mitigate number of flies inside, Note: Ensure these devices are not stored directly above where food is stored or food contact surfaces.
     • F2.2C The premises must be maintained free of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Three sink compartment is available for manual dishwashing setup. Ensure the following steps are completed: Wash, Rinse and then Sanitize (100 ppm chlorine solution). Afterwards let air-dry. Poster will be provided. Observation: Bleach/chlorine solution in spray bottle used on food contact surfaces measured above 200 ppm. Using a concentration that is too strong can leave behind a chemical residue. Corrected During Inspection: Chlorine solution was diluted to 100-200 ppm. Notes: -Operator noted that they would still like to use a stronger concentration of chlorine/bleach solution on food contact surfaces that come into contact with raw meat. A stronger concentration can be used however the food contact surface must receive an adequate potable water rinse step afterwards. -Only 1/2 to 1 teaspoon of regular 5.25% household (unscented) bleach per 1 litre of water is needed to create a 100-200 ppm chlorine solution which can be used on food contact surfaces without requiring a rinse step.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Observation: Canned goods stored on the floor in the dry goods area. Bottle of sanitizer used to spray down food contact surfaces stored on floor under sinks. Items stored on the floor may contaminate food contact surfaces they may be placed on. Foods must be stored at least 6 inches off the floor. Corrective Action: Ensure canned goods are stored at least 6 inches off of the floor and that the sanitizer bottle is not stored directly on the floor.
     • 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.
3. MonitoringOct 21, 2020

   3 infractions

   • 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): There is a wide variety of foods stored. Keep an eye on Best Before dates, and go through the stored foods on a regular basis.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): When using the manual dishwashing method the bleach sanitizing dip should be the last step. Wash, Rinse and then Sanitize. Afterwards let air-dry.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): The food storage room needs organizing and shelving repainted.
4. MonitoringNov 14, 2018

   4 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Ensure any food in packages that can absorb moisture is kept stored off the floor.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Dry food storage shelving needs refinishing.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
5. MonitoringDec 21, 2016

   3 infractions

   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
   • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Operator has submitted Food Safety plan to this office and needs to have a copy kept in her kitchen.
   • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation Plan submitted previously. A copy must be kept in this kitchen.
6. MonitoringApr 2, 2015

   3 infractions

   • 3 - Are proper cooling procedures followed?
     • Observation(s): - please obtain a probe thermometer and cool your foods in an ice bath and record the time-temps to 4°C (temp log provided)
   • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
   • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?