Real Raw Food
3995 Partridge Rd Naramata BC V0H 1N1 · Food Manufacturing - Food Processing
2 inspections
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): There must test strips available to measure the concentration of sanitizers in use.
- 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): Manual dishwashing poster will be provided. Two sink compartment with a drain board is available. Grinder/melanger is used for processing nut butters and chocolate. If some food contact surfaces cannot be put into sink compartments they must still achieve wash, rinse, sanitize, and air dry steps. Unclear whether sanitization step was taking place for equipment. Search for the make and model of the grinder/melanger to find the manufacturer instructions for cleaning and maintenance. Operator noted chlorine dioxide in a spray bottle (30 ppm on spray bottle label) is used as a sanitizer for food contact surfaces and is mixed/prepared in house. Please provide proof that this specific product has been approved for the intended use as a sanitizer for food contact surfaces (e.g. provide a previously issued "Letter of No Objection from Health Canada) or go through the process to have the product commercially approved as a sanitizer for food contact surfaces. Use an alternative sanitizer (e.g. chlorine, quats, iodine, hydrogen peroxide, etc. based sanitizer) in the mean time. If there are concerns with smell/taste, commercial hydrogen peroxide based sanitizers could be an option to explore. Reach out to the manufacturer for the appropriate test strips for whichever product chosen. NCCEH document on food contact surface sanitizers in food premises provided to operator.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A cloth is used to make a piece of the grinder/melanger fit tight. A cloth can absorb moisture and collect debris and may lead to pathogen growth overtime. Operator noted that they could find a more permanent fix instead of using the cloth in this area.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Two compartment sink for warewashing is used as a handwashing sink. Minimal food handling occurs at facility. Ensure there is a single-service product available for drying hands (e.g. paper towel) at all handwashing sinks.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan for chocolate or nut butters available during inspection. Please develop a food safety plan that outlines each processing step for these products and send available plans for other products to the area EHO for review. Food Safety Plan Template and Guide for food processors will be provided. Send Certificate of Analysis/Assurance from supplier(s) for products using raw cacao paste and cacao nibs confirming these ingredients are free from salmonella.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan not found during inspection. Sanitation Plan template will be provided.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): equipment used is not sanitized- only washed and rinsed- this increases the risk for the potential of cross contamination or foodborne illness to occur. -Washing and rinsing will only physically remove soil, sanitizing is required to kill any potential pathogens present to a safe level as to not present a health hazard -Please ensure to follow appropriate manual washing procedures (scape, wash, rinse, sanitize, air dry) - discussed with operator approved sanitizers that can be used
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?