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Pedro Gonzales Fruit and Garden

3390 10 Ave SW Salmon Arm BC V1E 3K1 · Restaurant - Food Service

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The upright domestic fridge was at 8C. It was turned down and they were asked to monitor to ensure that it was below 4C.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There were a lot of flies observed in the kitchen. There were also a lot of fly strips hung from the ceiling and a fly light trap. However, as this is an open air market with overhead doors, there are an abundance of flies gaining entry.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The kitchen manager does not have food safe certificate to verify expiry. She can email [email protected] to have a new one reissued.
  3. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - flies
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): No probe thermometer available to verify cooking temperatures. Foods are heated to ≥74°C prior to placing in hot holding unit.
      • F1.1C - Accurate thermometer must be available to monitor process.
  6. Monitoring

    1 infraction

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): 1. Operator states that there has been a rodent noted and harbouring in the lower storage cabinets, but has since been caught. Impacted cabinets and wares are indicated to be scheduled for thoroughly cleaned and sanitizing prior to use. Please ensure cleaning takes place when food is not being made or can possibly be exposed. Safe mice dropping clean-up info is being provided by email. Please seal as best as possible any suspected rodent entry points and continue to keep all foods in rodent proof containers. Wash and sanitize any food contact surface prior to use if they are stored in an open or exposed area. If traps are to be used, please use only physical (no bait) traps. 1. Due to open design of premises and farm nature of premises, flies continue to be a problem. Operator continues to use mitigation methods like fly traps, covering food, and cleaning and sanitizing food contact surfaces however these methods do not prevent entry to the food prep area. Please look to installing perimeter screening around the deli area and/or perimeter fans that direct a downward and outward air flow to deter flies from entering. Please consult a professional pest control operator if necessary.
      • 7.1 - The premises must be maintained free of pests.
  7. Monitoring

    9 infractions

    • 1 - Has the operator ensured that manufactured foods have been adequately processed?
      • Observation(s): As discussed with regards to the canned products (fruit jams and jellies, pickled asparagus, carrots, beets, dill pickles), final product pH testing is strongly recommended for any product with ingredients that do not have a pH of ≤4.6 to ensure that the final product does not present a botulism risk. pH values of some common foods are being provided by email. Product testing can be conducted by CARO Analytical in Kelowna (1-877-769-9646). It was indicated that all canned products are made from recognized recipes and processes are followed exact (eg. Kerr, Bernardin). All canned products must be high acid unless a processing authority has reviewed and approved your process. For further information on processing and labelling requirements for canned products, please inquire with the Canadian Food Inspection Agency (250-470-5124).
      • 1.1 - Food must be processed in a manner that makes it safe to eat.
    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Flies were noted around the premises. Please be vigilant with your fly control program as well as taking the care to ensure foods are covered to protect from contamination. This consideration must take into account ice cream cones and cooling products.
      • 7.1 - The premises must be maintained free of pests.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Ice cream cones are stacked on the counter where it is open to customer contamination and flies. Please look into purchasing and installing an ice cream cone dispensing unit that protects cones from contamination. In the meantime, please cover cones with a clean food-grade material (eg. wax paper)
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Mild levels of organic debris is noted in harder to reach areas of equipment and the general premises.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Please install a paper towel dispenser
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): The owner/operator does not currently have Foodsafe. For verification purposes, please also have copies of any Foodsafe certificate compiled for easy review on site.
      • 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
      • 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan is available on site but requires updating and further details including monitoring procedure and corrective actions. A guidance document has been provided to assist you with this. As discussed, please update to reflect all menu items. Also include the canning recipes for all canned products. To reduce the risk of improperly canned products, follow only trusted recipes and processes (eg. Kerr, Bernardin). All canned products must be high acid. Final product pH testing is strongly recommended for any product with ingredients that do not have a pH of ≤4.6. pH values of some common foods are being provided by email.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan is available on site but requires updating and further detail. A guidance document has been provided to assist you with this.
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Parkay margarine has 2g trans fat per 8g total fat (equivalent to 25%). Please switch to a margarine that is compliant with the provincial trans fat regulations.
      • 19.2 - All spreadable margarines and oils must meet the restrictions of 2% trans fat or less of total fat content.