Sun Stream Fruit Ltd.
1712 Oliver Ranch Rd Okanagan Falls BC V0H 1R2 · Food Manufacturing - Food Processing
4 inspections
- Monitoring
11 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Tray of sliced apples were placed in a broken dehydrator for a day with fan on prior to dehydrating due to back log from the 4 broken dehydrators.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Bags of apples had holes in them and there were moths and/or fruit flies in the bags of dried fruit. These were discarded during inspection.
- F1.6B All food on the premises must be fit for human consumption.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F1.7 Are foods protected from contamination?
- Observation(s): Food contact surfaces had layer of dried fruit on them. These were not being used at the time of inspection, however they had not been cleaned in well over a week. Bags of dried and processed fruit had holes in them and had insects in them.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips for sanitizer (bleach) must be purchased.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Fruit flies and mice droppings were found on premise. Sticky mats had dead mice on them.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Facility needs bleach and proper procedures for washing. Instructions were left with the employee working there.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Aprons had thick film of dried fruit on them. Aprons must be regularly washed after each shift. Floors, walls, shelves, dehydrating mats, and utensils all need to be washed and sanitized. This has not been done in a while. A sanitation plan and schedule must be implements immediately.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5I All employees in food preparation areas must wear clean clothing and footwear.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The premise, especially in the back where the apples are stored in bins is extremely dark. Better lighting must be put in place. 4 of the 5 dehydrators were broken at time of inspection. This left many apples sitting for extended periods of time without being refrigerated or dehydrated.
- F2.6C Cooking equipment must be of the type or capacity to meet the needs of the premises.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.5 Are the FOODSAFE training requirements being met?
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Bags of dried product are stored on the ground and in piles. Food should be stored off the floor on shelves. Air circulation space should be provided between large bags of dried fruit. Premises is under renovation and remediation and food has not been properly separated from construction activities. Tools and paraphernalia are stored everywhere throughout premises. Dried fruit lying open on trays. All surfaces are dirty and worn and most are not suitable for food contact.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some food contact surfaces are worn and can no longer be effectively cleaned and sanitized. Items not required for food operations i.e. tools, Food must be separated from asbestos remediation and construction/renovation materials. Food items should not be stored on the floor. • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food. • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition. • F2.5E Equipment or materials not required for food related operations must be removed from the premises. • F2.5G Foods must be stored in a manner to prevent contamination.
- 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.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- 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.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Bags of dried product are stored on the ground and in piles. Food should be stored off the floor on shelves. Air circulation space should be provided between large bags of dried fruit.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Operator advises that rodents sometimes are found in the premises. They do not contract the services of a pest control company. Perimeter of building /site could be harbourage for rodents and should be de cluttered.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some food contact surfaces are worn and can no longer be effectively cleaned and sanitized. Items not required for food operations i.e. bed mattress and furniture must be removed. Food items should not be stored on the floor.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - please have a sanitizer readily available to sanitize food contact surfaces
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): - please make hand sink operational to allow for proper hand washing where foods are being handled
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?