Okanagan Spirits
5204 24 St Vernon BC V1T 8X2 · Tasting Room - Food Service
5 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher used to wash tasting glasses had a rinse temp below 71C at the dish level as verified by a max recording thermometer placed inside of the unit. Facility has another high temp unit located in the rear of the facility used as a bottle washer - unit can be used to wash/sanitize glasses. Note that repair facility was contacted immediately to repair the unit.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): High temp dishwasher rinse temp is required to be monitored and documented in daily operations log. High temp dishwasher rinse temp was 74C at the dish level as verified by a max recording thermometer.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A Require Quat monitoring test strips from your chemical supplier. F2.1B Install an accurate thermometer [NSF-National Sanitation Foundation] in the fridge to monitor condiments used in tasting drink samples.
- 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): High temperature sanitizing dishwasher appears to operate at correct temperature for washing and sanitizing. However, next service, ensure your qualified professional checks the thermometers are accurate for time-temperature cycle for wash & sanitizing rinse as specified for this unit, as each manufacturer has slightly different operational specifications. F2.3D Wipers must be in a pail of sanitizer. Obtain the Quat test strips to monitor correct strength in pails and spray bottles, as discussed. Temporarily use bleach at strength referenced in the Food Contact Surface Cleaning and Sanitizing sheet provided until Quat test strips available. EHO provided the Dishwashing and Sanitizing Daily Monitoring Log for use, as discussed.
- 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): Alternatively, unscented household bleach can be used at the strength instructed on the Food Contact Surface Cleaning and Sanitizing sheet provided.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Due to lack of mounting space, obtain a napkin style dispenser for paper towels rather than storing loose.
- F2.1 Does the facility have proper monitoring supplies?