Origin Wines
1268 Riddle Rd Penticton BC V2A 8X2 · Tasting Room - Food Service
3 inspections
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure there is a thermometer available inside the fridge. Ensure there are sanitizer test strips available for whichever sanitizer is in use. Test strips were not assessed during the inspection.
- 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): Residential style dishwasher on site with sanitizing cycle option. "TempRite" temperature strip was provided during inspection. Staff sent an image of the strip showing it had changed color and reached the appropriate temperature for sanitization. Certain food contact surfaces (e.g. small charcuterie boards) were not receiving a sanitization step only a wash and rinse step. Ensure all food contact surfaces receive a wash, rinse, and sanitizing step. Food contact surfaces including counters where food prep occur also need to have a wash, rinse, and sanitize step. Ensure to use the appropriate type and concentration of sanitizer (e.g. chlorine/bleach solution, quat, etc.). See comments regarding food prep/food service at end of report.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Charcuterie boards were being prepared by staff as ordered. The location of preparation was the counter next to the handwashing sink. No splashguard at handwashing sink to prevent water from splashing into the food prep area. Example splashguard images will be provided. A food prep space should be dedicated for that use only, if this counter space is also used to air dry items from the dishwasher, a general storage area, staff break area, or other uses it is not an ideal food prep space. Staff were told not to prepare the charcuterie boards for the time being. Prepackaged charcuterie boards can be still be sold.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Conditions on permit on file note only alcohol in reusable glassware can be served at this time. For additional food services approval is required. If the operator receives approval to sell charcuterie boards that will be plated by staff the permit will have to be updated to include limited food handling. Permit sticker decal is available on site. Place sticker on permit and post in a visible location. If original permit cannot be found contact the Penticton office to pay for a replacement.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan is required for foods prepared on site. Template will be provided.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff preparing/plating charcuterie items do not have FOODSAFE training.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): - no hot water at time of inspection. taps only had cold water running - employee stated that facility is on propane for hot water
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): - no hot water at premise at time of inspection interfering with food handlers able to adequately practice effective hand hygiene
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - mechanical dishwasher using high temperature for sanitizing - not hot water at time of inspection, dishwasher cannot sanitize glassware - unknown sanitizer and concentration is being used. bottles are not labeled, employee did not know what is in the various bottles kept in storage
- F2.3A Mechanical dishwasher/glasswasher 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)?
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions