The Country Kettle
6024 Hwy 97B SE Salmon Arm BC V1E 2R1 · Food Manufacturing - Food Processing
6 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): For clean jar/lid disinfection, please use a thermometer to verify rinse water is at least 82C/180F for at least 30s.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips available. Chlorine test strips must be available to ensure chlorine sanitizer is maintained at 200ppm.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips available. Test strips must be available to confirm concentration of chlorine sanitizer (100-200ppm)
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure chemicals needed to monitor the jam are not expired and in good condition. pH buffer, test strips for sanitizer.
- 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): Jars need to be washed rinsed and sanitized in compartment sink prior to filling with hot jam
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Buffer solution for pH meter is expired. Please ensure pH meter is calibrated prior to each use with non-expired buffer solution. A record of pH measurements for each batch should be kept for validation. Chlorine sanitizer test strip should also be available to test the concentration of sanitizer spray solution (100-200ppm required).
- 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): In reviewing your sanitation protocols, canning jars and lids are not being sterilized prior to use. In light of the risks presented by the untreated water source as well as the method of canning used, it is critical that jars and lids be sterilized by submerging in water at a rolling boil for 10 min as close to the point of filling as possible (jars should remain warm/hot and protected from exposure). An electric table-top induction burner can easily be used to achieve this in the absence of a second stove unit. The metal shelf on which jars are set to drip dry after cleaning is not smooth and may be difficult to sanitize properly--please line with single-use paper towel when in use after the initial cleaning step.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): One set of fluorescent lights is missing the shatterproof cover. Please replace cover.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please use the provided guidance document to complete a food safety plan for your products.
- 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?
- Observation(s): Please use the provided guidance document to complete a sanitation plan for your products.
- 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.
- F2.1 Does the facility have proper monitoring supplies?