Spierhead Winery
3950 Spiers Rd Kelowna BC V1W 4B3 · Restaurant - Food Service
5 inspections
- Monitoring
4 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): The hot water tank appeared to be nonfunctional and there facility did not have a supply of hot water.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure the facility has valid sanitizer test strips
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): There were a significant number of fruit flies noted during the inspection. Ensure pest control measures are implemented.
- F2.2C The premises must be maintained free of pests.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Ensure the facility is supplied with hot water.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Require food items to be prepared at the facility. No home preparation, slicing etc, alllowed at home to be done at the facility. Temperature logs required to be kept of the refrigerator temperature.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Keep at facility a written food food handling procedure for items made and prepared . example Hummus, Sample food safety plan can be located at https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Permits.aspx
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?