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Produce Gone Wild

103 - 7481 Vedder Rd, Chilliwack · Store

3 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed potentially hazardous foods (ie., cut vegetables and fruits) stored at room temperature between 12°C - 15°C.
      • -bean sprouts
      • -cut cantaloupe
      • -cut pumpkins.
      • Corrective Action(s): →Discussed with the owner regarding the danger zone. If cut potentially hazardous items are used for display purpse, label them s. If being used to sell, they must be stored at 4°C or below.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer was available.
      • The staff stated that they cut fruits and vegetables daily and do not sanitize food contact surfaces. They presented cleaner & water mix.
      • Corrective Action(s): Sanitize surfaces.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut cantaloupe was being displayed at room temperature above the displayed whole cantaloupes. Staff said that the cantaloupe was cut less than 2 hours prior to the inspection. During the summer, they also sell cut watermelon. EHO directed staff to store the cut cantaloupe in the cooler display. Cut fruits are potentially hazardous foods and must be stored/displayed at 4C.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizing solution not available at the time of inspection. When asked staff if they sanitize the knives and cutting boards after dishwashing and for food contact surfaces, staff explained that they do not. Bleach was available on site. EHO provided education to staff on manual dishwashing procedure and how to prepare chlorine bleach sanitizer solution (1 teaspoon of bleach to 1 L of water). Ensure this is done from this day forth.
      • Corrective Action(s):
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cut/processed produce stored at room temperature.
      • Corrective Action(s): Ensure all cut/processed produce must be stored on ice or in a cooler at or below 4°C. To be corrected immediately.
      • Violation Score: 5