Ohana Market and Deli
8-1240 Alpine Rd Sun Peaks BC V0E 5N0 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Meeting regarding food processing side of business. Reviewed precautions related to Vacuum packaging and modified atmospheric packaging and risks involved Reviewed shelf life of products made onsite in relation to VP/MAP Operator to proceed in updating food plan, recommend a food processing course or food safe level 2 Recommend upgraded equipment such as a thermometer that will allow you to monitor cooking temps and length of time food is held at minimum 90 c
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- 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): Remove all home canning from premise. Although operator stated it is not for business use, all food present in a food premise is assumed for sale to the public
- F1.6A All foods on the premises must be from an approved source.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Pastry items found cooling uncovered by front till area. Food to be protected from contamination while on display.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand wash sink by dishwasher, hot water tap is not working and requires replacement
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Daily temperature logs to be maintained especially in the front deli cooler. Do not rely on the digital readout in front. • Food safety plan should be revised to include the meals to go. Lab testing for some items you make may be required esp those that are sealed in jars. An email with resources will follow.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Aug 9/22-salad temp 10c, sandwich temp 12 c (discarded), front display air temp 10c May 11/21-cooler with salads, packaged meats/cheeses-food temperatures exceeding 4c Feb 18/20-Monitor food temperatures while on display with a probe thermometer. Front display area of older model deli cooler may not be able to be used for perishables. • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer levels not reaching required concentration
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 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): General floor cleaning needs improving in prep area and storage area. Items to be stored off floor to facilitate this. Your space size may not be adequate enough for the amount of menu items that you currently provide for sale.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand wash sink by dishwasher, hot water tap is not working and requires replacement
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Daily temperature logs to be maintained especially in the front deli cooler. Do not rely on the digital readout in front.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): cooler with salads, packaged meats/cheeses-food temperatures exceeding 4c
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): As discussed, all food shelving should be of a surface that is smooth, non absorbent and easily cleanable ie. dry storage area, shelves with spices etc Keep as much items off floor in dry store room so floors and under shelving can be easily cleaned.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Monitor food temperatures while on display with a probe thermometer. Front display area of older model deli cooler may not be able to be used for perishables.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?