Mabel Lake Farms
33 Kingfisher Rd Enderby BC V4Y 4L4 · Restaurant - Food Service
6 inspections
- Monitoring
1 infraction
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): There is a need for better hair control in the kitchen, please ensure that all food handlers have either short hair, pony tail or bun, hairnets or hats.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): During an earlier inspection of the water system (well with no treatment), the operators were reminded of their responsibility to ensure a potable water supply at all times. They were advised that this included regular water sampling which had not been done since 2020. As a result, they were instructed not to open their food premises until satisfactory water sample results (chemical and bacteriological) had been received. Bacteriological samples MUST be taken AT LEAST monthly just prior to and during the operating season. There was no hot water upon my arrival today.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - dishwasher is not working They were instructed to use 3 step manual dishwashing in 2 compartment sink as a TEMPORARY measure until dishwasher was replaced. This is to be done ASAP.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical dishwasher was not reaching adequate rinse cycle temperature for proper sanitizing. Temperature must reach 180°F at the manifold for proper sanitizing. Service, repair or replace dishwasher such that proper sanitizing is occurring. Please confirm that dishwasher does not sanitize using chlorine. If chlorine is used there must be 50ppm in rinse water.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical dishwasher was not dispensing chlorine. No chlorine was detected in the rinse cycle. Kink in the sanitizer supply line was observed. Dishwasher must be repaired such that it is able to maintain a chlorine concentration of 50ppm during the rinse cycle.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B - Mini-fridge temperature measured ~15°C during inspection. Temperature logs from earlier in the day indicated it measured 4°C. Corrective action: All potentially hazardous foods were moved to an alternative refrigerator that could maintain 4°C. Before using mini-fridge ensure it is capable of maintaining ≤4°C. Note: All other refrigeration equipment were maintaining ≤4°C, temperatures recorded throughout the day.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F3.1C - Reheating process is not currently being monitored. Corrective action: Ensure all potentially hazardous foods are reheated to a minimum of 74°C.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- 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): F1.6C - Various canned jams, jellies and sauces available for sale. These are processed at the facility. Operator confirmed that the canning process has not been verified to ensure products shelf stable. Food products that have a water activity greater than 0.85 or a pH value of greater than 4.6 are capable of supporting the growth of pathogen and must not be kept at room temperature. Corrective action: • High acid canned goods must be tested to ensure they are shelf stable (pH <4.6 or water activity <0.85). • Operator must develop a Food Safety Plan for the canning process • Routine batch testing must occur to ensure that all products are shelf stable (using a pH meter or test strips) • All new products and recipes must be tested to ensure they are shelf stable prior to sale
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A - No sanitizer test strips available for chlorine or accelerated hydrogen peroxide sanitizers Corrective action: Obtain test strips for all chemical sanitizers used on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan on site Corrective action: Develop a current Food Safety Plan for all potentially hazardous foods that are prepared and processed at the facility, send to EHO for approval
- 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.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan on site Corrective action: Develop a current Sanitation plan for the facility, send to EHO for approval
- 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.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): F1.1: Operator stated that internal food temperatures are not verified Potentially hazardous foods that are not cooked appropriately may have pathogen survival, possibly resulting in illness CORRECTIVE ACTION: • Verify that potentially hazardous foods are cooked to an appropriate internal temperature (74°C / 165°F) with a probe thermometer
- F1.1B Internal cooked food temperatures must be verified by the operator.
- 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): F1.6C: Products such as jams, syrups, and sauces are made at the facility, canned and sold in the retail area. The processes for these products have not been verified to be a shelf stable product (having a water activity level of 0.85 or less and/or a pH value of 4.6 or less). Food products that have a water activity greater than 0.85 capable or a pH value of greater than 4.6 are capable of supporting the growth of pathogens or the production of toxins, both of which can result in illness CORRECTIVE ACTION: • Have the processes/recipes verified at an accredited lab that the food product of each recipe produces a shelf stable product: a water activity level of 0.85 or less and/or a pH value of 4.6 or less • If a process or recipe changes, have the updated food product tested for shelf stability
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: Chlorine sanitizer test strips were not available Sanitizer test strips are required to ensure the sanitizing solution is at the required concentration to decrease the microbial load to an acceptable level CORRECTIVE ACTIONS: • Purchase chlorine sanitizer test strips to verify the concentration of your sanitizing solution
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Operator does not have a Food Safety Plan CORRECTIVE ACTIONS: • Develop a Food Safety Plan following the provided guidelines
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Operator does not have a Sanitation Plan CORRECTIVE ACTIONS: • Develop a Sanitation Plan following the provided guidelines
- F1.1 Are proper cooking procedures followed?