Sanderson Farms
3059 Hwy 3 Keremeos BC V0X 1C2 · Restaurant - Food Service
8 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of inspection, food items were observed stored on the floor. Corrected During Inspection: Operator moved all food items onto shelving units.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, the following were observed: [1] Lactic acid sanitizer test strips were unavailable on site. Operator agreed to purchase the test strips for frequent sanitizer monitoring. [2] Cooler beside the three-compartment sink missing a thermometer. Ensure the cooler is equipped with a thermometer for frequent temperature monitoring.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, scoops were observed submerged in food products. Ensure that proper scoops are used and stored in a sanitary manner that prevents cross contamination.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of inspection, FOODSAFE certificates were not available on site. Operator agreed to email FOODSAFE certificates.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - walls between kitchen and bar/walk-in door need to be finished to a cleanable durable surface - walk-in cooler needs a re-paint/seal of the ceiling
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - kitchen hand sink paper towel dispenser not functional - please repair/replace
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - hot holding unit in fruit stand not keeping foods at 60C or hotter as the colder weather is cooling the unit significantly. Foods discarded and operator aware that closer monitoring is needed as the weather continues to cool
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - please ensure a bottle of surface sanitizer (not just hand sanitizer) is readily available for the kitchen and service areas
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - dishwasher has significant scaling inside unit and dispenser is throwing alarm during cycle; dishes appear clean and rinse cycle hotter than 82C/180F. Please repair/replace unit before starting next season.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - hot-line prep cooler not working at time of inspection. Please repair/replace unit - ceiling light above hot-line not working; please repair/replace fixture
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please have food safety plan readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please have sanitation plan readily available for review
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - please confirm FoodSafe (or equivalent) certification for all food handlers who may be working alone
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - please ensure fans of coolers are not blocked/covered by plastic film as this significantly reduces air flow through the evaporator that is cooling the air; please monitor the temperature of this unit closely - please ensure samosa hot holding is at 60C throughout service
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
11 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): - cooked samosas observed at 30C with no record of cooking time or internal food temp - no record of re-heated samosas reaching internal temp of 74C
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): - buffet table reading 50C on right side - must be 60C or hotter
- F1.3 - Are proper cooling procedures followed?
- Observation(s): - no record of proper cooling of cooked foods
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - prep cooler at hot line reading 12C - must be able to hold foods reliably at 4C or colder
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): - hand sink used to store raw chicken - hand sink not stocked with dispensed paper towel
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - no sanitizer observed in use in kitchen
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - raw foods observed next to ready-to-eat foods
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): - hand sink paper towel dispenser not stocked
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): - main kitchen staff have turned-over and new staff does not have FoodSafe certification
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please update your food safety plan
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please update your sanitation plan
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
8 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): - observed tray of deep fried items on counter at 25C - operator said foods are re-cooked: this is a food item that should be cooled in a food safe manner, i.e., from 60C to 20C in 2hrs and from 20C to 4C in 4hrs, to reduce possible pathogen growth. Please start recording your cooling practices for those foods that are cooled for later service.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - many foods observed in the Danger Zone (i.e., 4C/40F - 60C/140F) and in open containers - prep cooler at hot line reading 12C - must be 4C/40F or lower
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - please ensure lids are on all containers of foods
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - all surfaces in kitchen must be non-absorbent, easily cleaned, and non-toxic, i.e., cutting boards, and support boards across double-sink - all containers for food must be made of food-grade materials (e.g., plastics will have the NSF logo)
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): - paper towel dispenser is not dispensing paper towel
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): - chef needs FoodSafe certification
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please have a food safety plan that describes all items on your menu, including the sauces you are preparing for your menu items; you may wish to use the template document provided, or any other format you wish that works best for you.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please feel free to use the template document provided
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions