Naramata General Store
219 Robinson Ave Naramata BC V0H 1N0 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips are available on site. Reminder to install thermometers in cooling units where missing.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): When not in immediate use wiping cloths should be stored in sanitizer buckets. Have a sanitizer bucket for different stations. Chorizo sausages at the front counter should be protected from contamination (e.g. placed behind a sneeze guard).
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Chorizo sausages are left covered on the counter next to the point of sale to cool down and are also sold directly to customers. Operator noted the sausages usually sell out within 4 hours. A cooling log and aspects of the "Guidelines for Using Time as a Public Health Control at Ambient Temperatures" need to be followed. More details will be discussed via email. Almost all coolers on site were measured to be able to maintain 4°C or below during the inspection. One cooler was on a defrost cycle and measured ~12°C. Operator had previous fridge logs for the unit available. Please send an image (e.g. picture of thermometer inside unit) confirming that the unit can maintain at least 4°C. Soup hot held on burner above 60°C.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips are available however no quat test strips are available on site. Please have sanitizer test strips for all sanitizers in use available.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Install shatterproof covers or bulbs over the two compartment sink area.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: No chlorine test strips are available on site. Corrective Action: Ensure chlorine test strips are available to measure sanitizer concentrations.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical high temperature dishwasher and two compartment sink is available. Observation: Bleach/chlorine sanitizer solution in bottle measured above 200 ppm. Corrected During Inspection: Sanitizer solution was diluted to be between 100-200 ppm. Note: Only 1/2 to 1 teaspoon per litre of water is needed to make a 100-200 ppm chlorine solution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Wooden shelving in dry storage area is not easily cleanable, unsealed wood may absorb moisture. Corrective Action: Ensure wooden shelving is refinished or replaced so that the material is smooth, durable, and easily cleanable. Observation: Dust and debris on floors in dry storage area. Corrective Action: Clean floors, in particular along walls to remove build up of dust/debris.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observation: Handwashing station near meat slicer was out of soap at time of inspection Corrective Action: Soap was made available at this station. Ensure that all handwashing stations are supplied with soap at all times. Note: Other handwashing stations had soap available.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions