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Meadow Vista Honey Wines

3975 June Springs Rd Kelowna BC V1W 4E4 · Restaurant - Food Service

7 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No quats test strips were observed for measuring food surface sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Food including, but not limited to, tomatoes, lettuce, and butter observed stored on floor in the walk-in cooler. This may lead to contamination of food in case of spillage. Corrective action: Ensure foods are stored at least 6 inches above the floor.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No dishwasher safe thermometer available on-site to monitor high temperature dishwasher. Corrective action: Purchase a dishwasher safe thermometer with a maximum temperature reading option. Ensure a minimum of 71°C is reached on the plate surface in the final rinse cycle.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No handwashing station available in the kitchen. Staff was observed washing hands in the 3-compartment sink. This practice may lead to inadequate handwashing of food handlers and cross-contamination of utensils. Corrective action: Install a handwashing station or designate a one of the three compartment sink, physically separated by the other sinks. Ensure designated handwashing station is equipped with hot/cold running water, soap and paper towel, and ensure easy access by staff.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Present plan shows chlorine as a sanitizer, requires updating.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  5. Monitoring

    0 infractions

  6. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Record temperatures on a daily log.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 15 - Are there handwashing stations available and properly supplied?
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Require information on sanitizers.
  7. Monitoring

    6 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Record temperatures of refrigerator on a daily log.
    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Flies in kitchen. Kitchen door left open. Provide a screen or keep door closed.
      • 7.1 - The premises must be maintained free of pests.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Require a sanitizer to be used on wash cloth and food surfaces.
    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): This facility should be operating as a food premise, serving food. Present application is for the tasting area. EHO to review information with the owner. Owner n/a at time of inspection.
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Kitchen area did not have paper towel, hand soap or dispensers.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Required information on sanitizers, and details on cleaning.