Summerhill Estate Winery
4870 Chute Lake Rd Kelowna BC V1W 4M3 · Tasting Room - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cut lemons stored in under counter alcoholic beverage cooler at 11C. Requested operator to store cut lemons a nearby mini fridge that is maintaining 4C.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator does not have Quats test strips.
- 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): One of the glass washers has not been turned on during inspection. Glass washers are to be available and ready to sanitize glassware during business hours.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cloths are stored on top of spray bottles. Discussed with the manager proper storage of in-use cloths.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Dishwasher at back of wine shop, rinse gauge not working and dishwasher door does not close. The dishwasher in the back area (a separate room) not in operation at time of visit.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Require paper towels in the dispensers by the hand sinks.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Set up a schedule to monitor check glass dishwashers. Require that operators know what temperature is needed for dishwashers, and to monitor. All dishwashers used must reach required temperatures and have soap.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.2 - Is the contact information the same?
- Observation(s): To remove previous contacts on list and update info with new manager.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The dishwasher in the wine area had no soap being fed into the dishwasher. Corrected at time of the visit. (soap installed). The dishwasher in the separate tasting room not in operation at time of visit. There are no fed lines set up for the injection of soap/rinse. Requires soap to be added. To be setup prior to operation. Recommend a schedule be setup to monitor and ensure all dishwashers have soap.
- F3.2 - Is the contact information the same?
- Monitoring
5 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Hand sink required by gelato serving area. Additional wine serving area has been installed with two compartment sinks, one sink is required to be designated for hand washing. Provide paper towel and soap dispenser by each sink prior to operation.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Gelato area added without approval, and wine service area extended. No plans submitted to Interior Health. Additional food service layouts and service areas require plans to be submitted for review and approved prior to installation and use.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The gelato serving area requires a hand sink. All glass washers require soap for the wash cycle. the glass washer in the separate tasting room requires soap. The sinks sink adjacent to the glass washer is to be provided with hand soap and paper towel dispenser. All high temperature glass washers require 82° C 180° F rinse temperature. Outstanding item out of compliance since June 2015.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): No hand sink by gelato dispensing area, required. Require paper towels soap and hot and cold water. Reviewed at time of visit, to provide a plan with the proposed locations. This is overdue.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Recommend staff note and record if glass washer have soap and note the rinse temperature.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Hand sink required by gelato serving area. A additional serving area is being installed and will require a hand sink .
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Gelato area added, and wine service area extended. No plans submitted for approval or review. Additional food service layouts and service areas require plans to be submitted for review and approved prior to installation. This revised area requires hand sinks. Provide a plan showing bar area and gelato area. Plan to show sinks, refrigeration, dishwasher and include in the the plan the location of the new hand sinks that are required.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The glass washer in the separate tasting room requires dish soap. The hand sink adjacent to the glass washer is to be provided with soap and paper towels.
- 14.13 - Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): No hand sink by gelato dispensing area, no hand washing sink provided by new serving area. Reviewed location to provide hand sinks at time of visit, to provide a plan with the proposed locations.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions