Penticton Art Gallery
199 Marina Way Penticton BC V2A 1H3 · Food Manufacturing - Food Processing
10 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure chlorine test strips are available on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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 is not functional and needs to be replaced. Operator was provided BCCDC document for commercial dishwashing. There are considerations for residential style dishwasher approvals noted in the document. Please notify the area EHO before choosing a replacement dishwasher. Dishware needs to be washed (e.g. soap and water), rinsed, sanitized (e.g. 100-200 ppm chlorine solution) and air dried. Manual dishwashing poster provided. Operator was instructed to temporarily conduct wash and rinse step in one sink compartment and sanitize step in a bus bin. A drying mat will also be required. Minimal dishware is in use. On countertops a 100-200 ppm chlorine solution can be used as a sanitizer. Only 1/2 -1 teaspoon of regular (5.25%) unscented household bleach per litre of water is needed to make a 100-200 ppm chlorine solution.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure there are sanitizer test strips available for sanitizers in use. Ensure there is a thermometer available in fridges containing potentially hazardous foods. Ensure there is a way to monitor the temperature of the dishwasher (e.g. a maximum registering thermometer or thermal test strips).
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Keep using the NSF Residential Dishwasher on the Sanitize cycle. Post a notice Stating that on the dishwasher.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Due to recent roof damage 'stuff' is stored in the food storage area. Please remedy this ASAP.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please locate your Food Safety Plan and sent a copy to this office.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please forward a copy of your food Sanitation Plan to this office.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): A thermometer is required for the fridge.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): All handwash stations must have liquid handsoap and paper towels. This was noted in the previous inspection, please find a way to ensure handsinks are properly equipped year round.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Please ensure handwashing stations are properly equipped with soap and paper towel.
- 15 - Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions