Red Rooster Winery Lounge
891 Naramata Rd Penticton BC V2A 8T5 · Restaurant - Food Service
6 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure quat sanitizer test strips are available on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Cangaurd Pest Solutions, provides service to this establishment. Please provide most recent pest control invoice to area EHO. Observation: One outer door way has a gap down the middle of the doors when closed that pests may potentially enter from. Corrective Action: Seal the gap in this doorway.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Main kitchen dishwasher needed to be run 3 times before reaching minimum sanitizer temperature. Post a sign instructing to run hot water tap before starting dishwasher. Upstairs lounge dishwasher is chemical sanitize and it appears the Chlorine content has dissipated in the sanitizer bottle. A new container of sanitizer is needed on a regular basis as it gets used up very slowly here.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A sign needs to be posted on both dishwashers to run the hot water tap at the nearby sink until hot. This assists the dishwashers to reach a hotter temperature.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Ensure both soap and paper towels are at every handsink.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Being updated at this time. Please forward a copy to this office once complete and keep a copy in the tasting room.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan is being updated so not available for staff use at this time. If a copy of the existing plan is left in the tasting room for staff use while the new one is being created, that meets our requirements.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chemical dishwasher in the Lounge upstairs has no sanitizer reading. The chlorine bottle was old and had lost it's yellow color, meaning the chlorine had dissipated. As this dishwasher is seldom used it will be challenging to keep adequate sanitizer. So please purchase chlorine test strips and test the chlorine level in the dishwasher before being used each day. Keep a written record of the sanitizer level and have it available for inspection.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- 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?
- 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.
- F3.3C Written food handling procedures must identify all critical control points.
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): On-site managers need FoodSafe. FoodSafe.ca is the site for locating Food Safe training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?