Poplar Grove Winery
425 Middle Bench Rd N Penticton BC V2A 8S5 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): All food service out of the wine tasting dishwashing room has ceased. The cooler is still above 4C, so staff discarded the remainder of the prepackaged ready to eat meats.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The fridge with cheese and ready to eat meats is at 7C and needs to be 4C or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The built in thermometer was initially reading a different temperature from the portable one in the fridge. This thermometer is the most visible one and needs to be accurate. Please look into why they sometimes vary,
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- 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): Ready to eat meats and cheeses are being prepared in the dishwashing area. This must stop immediately in that location. An application needs to be made to Interior Health for food service in that room or a different room. Please include with the application; the menu, food safety plan, sanitation plan, floor plan and staff FoodSafe certificates.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Food preparation is now being done in the tasting room dishwashing area.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): BC FoodSafe has a 5 year expiry date. Anyone who took FoodSafe prior to Nov 2015 does Not have a valid FoodSafe certificate.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Handsoap dispenser in the dishwashing area was empty. Fixed during this inspection.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Wineshop manager needs to take the FoodSafe course. FoodSafe.ca lists available courses, instructors, locations and times. Please contact this office when you have completed the FoodSafe course.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A written Food Safety Plan is required and must be kept on-site for staff use. Please also forward a copy to this office. Thank you
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 15 - Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions