Sage Hills Estate Winery
18555 Matsu Dr Summerland BC V0H 1Z6 · Tasting Room - Food Service
6 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Operator must repair / replace the fridge located at the food take-out kiosk. At the time of inspection, the fridge wasn't working.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Operator must ensure the constant water supply at a handwashing station located at the food take-out kiosk. At the time of inspection, there was no water running from the faucet.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Reusable towels used for drying hands Supply hand wash stations with single use paper towel
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Added additional tasting room on patio. Hand wash sink, cooler and high temperature dishwasher in a separate building. No concerns noted.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Operator requires foodsafe.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?