Kismet Estate Winery
316 Road 20 Oliver BC V0H 1T0 · Tasting Room - Food Service
5 inspections
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): paper towels are needed at the hand sink
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. No sanitizer was available at the time of inspection - CDI Ensure that workers have easy and immediate access to sanitizer at all times. Sanitizers must be at the appropriate concentrations (bleach 100 ppm -> 1/2 tsp bleach per L of water, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Dishwasher final rinse reached at least 72C at the time of inspection.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Unpackaged crackers were being stored next to tools - CDI Ensure that all food items are properly covered and stored to prevent contamination from occurring.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1. Sanitation plan not formulated- CDI Template given. Keep a copy of your Sanitation Plan onsite for reference.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Application filled out and completed with operator due to changes in Provincial Permitting. Health Approval to Operate will be granted when permit fees are paid in full.
- F3.1A - Operator must have a valid permit to operate or approval to operate.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handsink was obstructed at the time of inspection and was missing paper towels - CDI Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing. Designate one of your two sinks as the handwash station. Only handwashing is to occur in that sink. Ensure that handwashing stations are adequately stocked with single-use towels, soap and hot and cold running water with adequate pressure to facilitate proper handwashing
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F3.1 - Does the operator have a valid operating permit or approval to operate?