McConnell Fruit Stand
13401 Hwy 97 Summerland BC V0H 1Z1 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator must ensure that bleach sanitizing solution is always available during business hours.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.1 Are proper cooking procedures followed?
- Observation(s): Operator must stop making & selling canned foods (i.e. fruit jams) until the production process is reviewed by an area inspector. The Interior Health fact sheet regarding production of canned foods and other supporting documents have been emailed to the operator.
- F1.1 Are proper cooking procedures followed?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide: - a thermometer for the pastry display fridge - chlorine test strips to measure sanitizing solution concentration. Test strips can be purchased online or at a ZEP store located in Penticton.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator must provide Bleach / Chlorine and prepare sanitizing solution on a daily basis. Mix 1 tsp of bleach with 1 liter of bleach.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- 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): Ungraded eggs can not be sold in retail stores, remove ungraded eggs from shelves and discontinue sale
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Coolers lack thermometer for monitoring temperature
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- 1 - Are proper cooking and reheating procedures followed?
- 1.3 - Accurate thermometer must be available to monitor process.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): About 10 pounds of meat pies at 12 Celsius placed in the cooler yesterday. Operator agreed to remove from sale to the public and cooler will be adjusted and monitored and service called if required. Temporary fridge will be used to store newly made meat pies and only a cooler which is capable of keeping food at 4 C / 40 F or less will be used.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Ice cream scoops stored in standing water at room temperature and not sanitized between use.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions