Laughing Stock Vineyards
1548 Naramata Rd Penticton BC V2A 8T7 · Tasting Room - Food Service
5 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: No thermometer found inside of fridges. Corrective Action: Ensure thermometers are available in all fridges holding potentially hazardous foods. Observation: Quat product used on counter to prepare charcuterie boards. No quat test strips are available on site. Corrective Action: Ensure that quat test strips are available to monitor the concentration of sanitizers in 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: Handwashing sink was being used to wash and rinse charcuterie boards and utensils, however boards/utensils were not receiving a sanitizing step. Food contact surfaces (e.g. boards and utensils) must receive a wash, rinse, and sanitizing step. Operator does not want to use chemical sanitization or have excess food debris end up in the glass/dishwasher. Black charcuterie boards do not appear to be meant for commercial use as the bottom portion of the board does not appear to be dishwasher safe. Corrective Actions: Continue to wash and rinse items in handwashing sink, however afterwards run the items through the dishwasher to achieve a sanitization step. Ensure boards are dishwasher safe in order to be able to receive the sanitization step or use a different material/product that is easily cleanable. Notes: -Appropriate dishwasher rack(s) to run boards and utensils through the dishwasher will be required -The countertop where charcuterie boards will be prepared should also receive a wash, rinse, and sanitize step (e.g. quat sanitizer at 200 ppm)
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: Operator does not have valid FOODSAFE certificate. Corrective Action: Ensure operator has valid FOODSAFE or equivalent certificate and that in the absence of the operator at least one employee present in the establishment has a valid FOODSAFE or equivalent certificate.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): There are cracks in the stone type tasting bar countertop and these need to be filled so they can be cleaned easily and thoroughly.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): 2019 yearly permit fee still needs to be paid. Contact IHA Admin staff at 250 770-5540
- 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.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): A new application is being completed. A tasting room fee is required to be paid before this permit is valid.
- F3.1A - Operator must have a valid permit to operate or approval to operate.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan (specific to winemaking) that meets the requirements of Ministry of Health must be written and sent to EHO for review. Templates included in email.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A sanitation plan that meets the requirements of Ministry of Health must be written and sent to EHO for review. Templates included in email.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?