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Old Country Foods

12435 Oyama Rd Lake Country BC V4V 2A3 · Mobile Vendor Type B – Food Service

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Ensure temperature logs of cooling/hot holding equipment are maintained.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): No water available at time of inspection due to current construction. Operator said water system working; however, not filled or running at the time of inspection.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 25 L potable water tank. 12 L hot water tank. Corrective Action: Potable water tanks must be at least 36 L. As the 12 L hot water tank draws from the 25 L potable water tank, this does not meet the requirement. 40 L grey water tank. Corrective Action: Wastewater holding tanks must be 25% larger than the potable water tank capacity. 36 L potable water tank would need at least a 45 L grey/waste-water tank.
      • FMV1.2D Potable water tanks and wastewater holding tanks must be adequately sized for the type of mobile.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): New mobile construction. See BC CDC Mobile Food Premises Guidelines attached. Inform when local municipality and/or fire department has given approval of mobile unit. New permit sent and available as not informed of new mobile construction. Not approved to operate until requirements have been met and infractions have been resolved.
      • F3.1B Operator must have health approval to operate.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): New Sanitation Plan given to EHO during inspection. Reviewed. Questions to address in Sanitation Plan: • How is the potable/fresh water tank is cleaned and sanitized? • Where is the waste water disposed of? • Where is the potable water being filled from?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.