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Local Motive Low Waste Market

150-1848 Main St Penticton BC V2A 5H3 · Restaurant - Food Service

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 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): - Provide a list of all canned / shelf-stable / hermitically sealed foods manufactured and sold at the premises. - Provide scientifically validated canning recipes and detailed processing steps for each type of product produced at the premises. Operator must provide Process Authority assessment reports for canned / shelf-stable / hermetically sealed products manufactured on the premises if requested by the Environmental Health Officer. - Provide laboratory test results (pH and Water Activity) for each type of canned product showing that production controls are effective to eliminate the risk of spoilage and pathogens presence in canned food products. - Operator must keep detailed manufacturing logs for each batch production to assist with traceability. The production logs must include: Name of the product; Date of production; Volume produced (e.g. how many jars and what size); pH levels of each batch. - Operator must provide equipment required to ensure safe canning (a pressure cooker, a professional hand held pH meter, a probe thermometer). - Operator must ensure that all products are labeled as per the CFIA requirements.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - Operator must provide sanitizer test strips to measure chlorine concentration. - Operator must provide a probe thermometer. - Operator must provide a professional handheld pH meter.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - Operator must ensure that the handwashing station is used only for the purpose of washing hands. No food or equipment can be washed at the handwashing sink.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - Operator must provide a copy of FoodSafe certificate or a proof of being registered for the FoodSafe course.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    2 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): Canned products stored at room temperature made at facility had not been tested to ensure they are shelf stable Yogurt making process needs to be approved Corrective Actions: • Only sell products that have been lab tested for shelf stability, lab testing contact information sent via email • Have yogurt making process approved
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Carried over from July 30, 2021 inspection: No chlorine test strips available Corrective Action: • Purchase chlorine test strips that are able to measure up to at least 200ppm
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available Corrective Action: • Purchase chlorine test strips that are able to measure up to at least 200ppm
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Gaps between exterior receiving doors Corrective Action: • Ensure there are no gaps leading to the outdoors
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Food boxes and bags of onions stored on floor Corrective Action: • Store food up and off the floor