Oyama Sunblush
14439 Oyama Rd Lake Country BC V4V 2C7 · Commercial Bakery - Food Processing
7 inspections
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observation: At time of inspection front door was kept open for increased air circulation, however, there was no mesh screen cover on door to prevent pest entry. Discussed with operator several options such as keeping the doors closed or having a screen door cover to allow for air flow. Corrective Action: Ensure the front door remains closed during operation unless it is fitted with a properly maintained mesh screen or other effective barrier to prevent pest entry while allowing ventilation.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): an uncovered pie was found cooling on a wire rack beneath shelving with hanging debris. Ensure that all surfaces are regularly cleaned, and that food is properly covered and protected from contamination. Violation marked corrected during inspection as uncovered pie was removed and covered.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure sanitizer test strips are available onsite for surface and dishwasher sanitizers. Ex. Chlorine test strips for bleach solution (100ppm).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observations: • Missing Sanitizer step in dishwashing procedure. • Running low on sanitizer (bleach). • Bleach sanitizer available in spray bottles. Corrective Action: • Ensure sanitizer is readily available for dishwashing procedure and surface sanitizing. • Dishwashing procedure must consist of WASH>RINSE>SANITIZE>AIR DRY. Two-sink method: wash and rinse in first sink, sanitize in second sink. • Ensure sanitizer is always at appropriate sanitizing levels (ex. 100ppm Chlorine Bleach). Ensure sanitizer bottles are tested or changed daily, and dishwashing sanitizer is tested or changed at least every 2 hours. • Ensure all dishware is dried on a non-absorbent surface - do not dry on towels. Only use single-use disposable drying materials if dishware needs to be used immediately after washed and sanitized.
- F2.3B Manual dishwashing procedure 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Tray of eggs left on shelf at room temperature. Box of butter on shelf at room temperature. Potentially hazardous foods must be stored at a temperature of 4°C or colder. Only have out at room temperature what will be used within 2 hours before placing items back in cooler. If out of cooler for more than 4 hours, products must not be used and must be disposed of. Please ensure all staff aware.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Dented can in storage area. Ensure no dented or damaged cans are used in food production; ensure all staff are aware. Dented or damaged cans may lead to potential Botulism poisoning.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B. Remove towel under drying dishes. Dishes must air dry on cleanable, non-absorbent surface. Ensure all food preparation surfaces, dishware, and equipment are cleaned using the 4 steps of dishwashing: WASH > RINSE > SANITIZE > AIR DRY. F2.3D. Use bleach solution for surface sanitizer and dishwashing sanitizer. Bleach solution = 5 ml Chlorine Bleach to 1 L of water
- F2.3B Manual dishwashing procedure 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Do not store ingredients in non-food grade containers or containers that are not intended for food storage Overall a very clean and very well operated facility.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions