Okanagan Magic Snacks
3-3003 29 Ave Vernon BC V1T 1Y9 · Food Manufacturing - Food Processing
1 inspection
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Ultra-Lyte Safe Disinfectant is used for manual dishwashing. This product in its original container was measured at 200 ppm Quat residual at the time of inspection. Safe Disinfectant must be applied at 500 ppm residual with a subsequent rinse step, as per the manufacturer label. Corrective Action: Discard the disinfectant. Do not use for manual warewashing. Ultra-Lyte Safe Disinfectant can only be used on production line machinery at 500 ppm with a post-application rinse, in accordance with the manufacturer directions. Use 100-200 ppm chlorine solution for manual dishwashing (2.5-5 mL unscented household bleach per litre of water). Immerse cleaned items in sanitizer for ≥10 seconds. Spray-sanitizing utensils may be acceptable if all surfaces are treated and the items are set to air-dry. Signage posted onsite requires a 1000 ppm chlorine solution (4 tsp. bleach per litre of water) for sanitizing. This is only acceptable for use on food contact surfaces if a subsequent potable water rinse occurs. Chlorine solution at 200 ppm air-dries fully and does not require a rinse step for food contact applications.
- 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): F2.5A: One utensil is damaged and modified. It cannot be properly cleaned. Corrective Action: Discard the utensil. Replace damaged items as needed. Do not alter food contact equipment. F2.5D: One spray bottle is unlabeled. Corrective Action: Label all spray bottles to identify their contents. Continue to clean the premises at the regular frequency and in accordance with the Sanitation Plan. The packaging machine is not working. Operator to have the unit assessed to determine if repair is possible. In the meantime, finished product is manually weighed and packaged. One hopper at the production line contains waste product for the purpose of troubleshooting the machine. The hopper must be cleaned and sanitized before resuming operation. The ventilation stack is now installed and functional, good.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?