Platinum Bench Vineyard
4120 Black Sage Rd Oliver BC V0H 1T1 · Restaurant - Food Service
11 inspections
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please send me a copy of the food safety plan if you can find it. I will also send a template if this cannot be found.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
8 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): • Water system currently on a Boil Water Notice. Water system is not properly being treated and sampling has not been conducted regularly. Regular testing needs to be done for bacteriological on bi-weekly basis. • Point of Use Reverse Osmosis treatment under kitchen sink.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): • No Boil Water Notice was placed above kitchen tap. Caution sign needs to be placed above kitchen tap by July 28, 2023.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No test strips for chlorine being used in the bakery. Operator to purchase chlorine test strips. Test strips can be purchased at cleaning stores, online, or amazon.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Excess number of flies found in the bakery and on bread rising in pan. Operator must install fly traps or install light traps in bakery. • If fly numbers cannot be reduced, operator must employ professional pest company.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher not reaching high enough temperature to properly sanitize. Operator must call technician to fix dishwasher and send the repair report to Interior Health indicating what the problem was and what was fixed.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Excess flour found on bakery floors, ducts, walls and surfaces. General cleanliness and sanitation needing improvement. Operator must conduct a deep clean of the entire food premise.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Additional shelving must be installed to facilitate drying of equipment, storage and organizational area for other belongings. • Hole in floor in prep area under paper towel dispenser must be covered. • Additional minimum two compartment sink of adequate size (commercial) must be installed in the bakery under the paper towel dispenser. One sink will be used for hand washing in the prep area and the other sink will be used for cleaning.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Need to complete the Sanitation Plan and have on site.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Meats and cheeses held in the coolers were above temperature. Cooler outside in the service tent was at 11°C and the thermometer located in the fridge also indicated elevated temperatures. Staff put in ice packs during inspection to bring down temperature. Operator is to repair coolers or find new coolers for premises that can keep foods at 4°C or colder. Fridges inside the premise were also elevated. Operator must start documenting temperatures every day to verify coolers are keeping food safe for public consumption.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): • Water being distributed to facility still not potable. Operator using alternative source for water currently.
- F1.4B Water supplied to the facility must be potable.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Permit was there and valid but not hung up. Operator to hang up permit at earliest convenience
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 2 coolers containing processed meat products and cheese are too warm. Monitor temperatures of units daily - use thermometers place where food is stored. Reduce temperatures immediately or relocate to a cooler with correct temperatures.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Bottled water from an approved source is used for food preparation.
- F2.1 Does the facility have proper monitoring supplies?
- 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): Glass washer sanitizing temperature is not reaching required minimum sanitizing temperature. Adjust temperature or service. In the mean time use single use glassware or manually wash and sanitize in the 3 compartment sink. Concentration of bleach water in triple sink was sufficient.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash station is required in the tasting room.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Rodent droppings noted in cloth storage area - CDI Ensure that your premises is free of: 1) Pests; and 2) Conditions that could lead to a pest infestation When you find any droppings, please: 1) Discard any contaminated foods. 2) Remove droppings using a damp cloth. Wear personal protective equipment (ie: gloves) and wash your hands frequently. 3) Clean (with soap and hot water). Sanitize (with a 1 part bleach: 10 parts water solution) all affected areas. 4) Allow sanitizer to air dry 5) Plug and seal any holes 6) Contact your pest control company about the issue and follow their recommendations. Keep copies of their service records on file for review.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2C The premises must be maintained free of pests.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): OUTSTANDING FROM MAY 2017 INSPECTION 1. Tasting room area needs a handsink. Install a handsink by the start of your next season.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handsink in bakery was not operational at the time of inspection. Operator suspected that lines were clogged. Ensure that the handsink is operational. Use one of the 3compartment sinks as a designated handsink until the handsink can be fully repaired. 2. A handsink is needed in the tasting room area. Install a handsink in the tasting room area prior to the beginning of the 2018 season.
- F3.5A - Handwashing station must be supplied with hot and cold running water.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): facility has expanded and equipment has been moved, outdoor area has been created that is completely screened in. please note any changes or alterations to the layout must receive approval prior to construction/alterations new layout is fine, all prep is occurring inside and only bread baking and wrapping outside.
- 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?