Meyer Family Vineyards
4287 McLean Creek Rd Okanagan Falls BC V0H 1R1 · Tasting Room - Food Service
5 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat test strips are needed to verify the concentrations of the sanitizers. These can be purchased from places such as Zep in Penticton or online at Amazon
- 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): I will send a template for this
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): I will send a template for this
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please acquire chlorine test strips to monitor bleach sanitizer concentration.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Please use sanitizer that are approved for food contact surfaces that requires no rinse. Bleach solution at 200ppm is an acceptable no rinse sanitizer for food contact surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. There was no approved sanitizer in the tasting room at the time of inspection. Ensure that workers have easy and immediate access to sanitizer at all times. Sanitizers must be at the appropriate concentrations (bleach 100 ppm -> 1/2 tsp bleach per L of water, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Refresh solutions as needed. High temperature dishwasher reached at least 72C at the plate level at the time of inspection.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Clear plastic bottle containing chemical solution was unlabelled. Ensure that chemical solutions are labelled to prevent misuse, especially when they are stored in clear bottles.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Application filled out and received with operator due to changes in Provincial Permitting. Approval to Operate will be granted when permit fees are paid in full.
- F3.1A - Operator must have a valid permit to operate or approval to operate.
- F3.1 - Does the operator have a valid operating permit or approval to operate?