Moraine Estate Winery
1865 Naramata Rd Penticton BC V2A 8T9 · Tasting Room - Food Service
5 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: No quat test strips are available to monitor the concentration of the sanitizer in use. Corrective Action: Ensure that test strips are available for all sanitizers in use. Observation: Thermometer is not available inside downstairs fridge. Corrective Action: Ensure NSF certified thermometer is available inside fridge used to hold potentially hazardous foods (e.g. cheese)
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwashing: Mechanical dishwasher measured 75.8C at the time of inspection. Sanitizing surfaces: No sanitizer was being used at the time of inspection. A Health Canada approved sanitizer (Chlorine, Quat, Alcohol based, Hydrogen Peroxide ) must be used to sanitize all food contact and frequently touched surfaces. -Ensure to retrieve an approved sanitizer
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan could not be located at the time of inspection. A template will be sent with this email. -Ensure to review and create a SP applicable to establishment.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): The New Tasting room has is nearing completion and I cannot locate the floor plans that were to have been sent. Please forward a copy to this office for approval ASAP.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A sanitation Plan will be required for both Tasting room areas of the new building, before opening.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Pre-packaged meats and cheeses are in the cooler. These need to be 4C or colder.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): A new building is being constructed. If either a tasting room or a food service is being planned for that building, it is a legal requirement to submit the Plans to this office for prior approval.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): The main employee of the Tasting room and/or the Operator needs to have FoodSafe training .
- Does the operator and appropriate employees hold a valid FOODSAFE certificate?