Mariposa Fruit Market
3116 Hwy 3 Keremeos BC V0X 1N0 · Restaurant - Food Service
7 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): At the time of inspection, the sani-spray concentration observed below 100 ppm. Ensure that sani-spray reaches the appropriate concentration strength.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of the inspection, washrooms observed unsanitary.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE certificate not on site.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
7 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): - hot dogs on rollers observed at 51C - discarded during inspection. Please ensure all cooked foods reach 74C throughout and then held at 60C or hotter
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - please have accurate thermometers in all coolers as well as a probe thermometer to check internal temp of foods - please have test strips to monitor your sanitizer strength - quats and chlorine observed in use
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - please ensure all three compartments of your triple sink are freely available for use during operating hours; drain on right-side basin appears to be leaking
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - please store foods in protective food-grade containers - esp. ice cream cones and samosas in freezers
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please ensure food safety plan is current and readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please ensure sanitation plan is current and readily available for review
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - please provide FoodSafe (or equiv.) certification for current food handlers
- F1.1 Are proper cooking procedures followed?
- Monitoring
5 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - older upright fridge in back area by triple sink has condensate tube blocked and water/condensate is collecting in bottom of cooler cabinet. Please repair condensate collection system, and then clean and sanitize entire unit; recommend not using this cooler unless necessary. - small water leak observed behind chest freezer in main service area; please repair and clean floor area
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - soap dispenser at triple sink needs refilling
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - please confirm FoodSafe certifications for all main food handlers
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - need sanitizer readily available for sanitizing food contact and common-touch surfaces
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - need more protective storage during thawing of samosas that is not accessible by public - recommend contacting your samosa supplier to have your samosas packaged in a more sanitary manner
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): - need dispensed paper towel at front hand sink (recommend replacing current dispenser to a maintenance-free dispenser)
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - need updated food safety plan for your current menu
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - need updated sanitation plan for your current equipment set-up
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): - samosas observed in fridge at 9C and 12C (in two separate drawers) after transportation from Vancouver; operator instructed to remove from public service; recommend having supplier freeze them for you and then transport in coolers with ice-packs - need thermometer that can monitor your food and cooler temperatures
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - need sanitizer available at all times during food service - need a more sanitary handling of your ice cream scoops; your may wish to have a scoop in each ice cream bucket and keep them in the ice cream case
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - need a triple-sink (with drain-board) in food prep area; you may wish to consider removing staff washroom in that area. For the balance of the season, please reduce the foods you are serving by eliminating the slushie machine and milk shakes
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): - paper towel dispenser needs refilling; need dispensed soap at hand sink
- 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?
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions