Therapy Vineyards & Inn
940 Lower Debeck Rd Naramata BC V0H 1N1 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure there are quat test strips available on site to monitor the concentration of sanitizer in use (or chlorine test strips if bleach will be used). Ensure the large fridge has an accurate (e.g. NSF certified) physical thermometer placed inside.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher is able to reach at least 71°C when measured using a maximum registering thermometer. Ensure countertops where food is prepared are cleaned AND sanitized (even if food is prepared on top of a cutting board on the countertop). Follow the instructions of the poster on the wall. If the quat sanitizer available on site during the inspection is used a 200 ppm solution should be used.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: No Quat test strips are available for quat sanitizer in use to measure concentration. Corrective Action: Ensure Quat test strips are available to measure concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - QUAT based sanitizer currently being used does not provide adequate concentration of sanitizing agent - test strips indicate 50-100ppm QUAT concentration in solution after multiple additions into spray bottle - for a food premise, sanitizer solution must be 200ppm for QUAT based solution, or chlorine bleach - 1.5tsp chlorine bleach/1L spray bottle will make a 200ppm concentration solution. please ensure test strips are present
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): New fridge was at 5C and needs to be 4C or colder. Operator lowered the thermostat during the inspection. Ensure there is an accurate thermometer and that the temperature is 4C or colder.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Please forward the floor plan to this office.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please forward the Food Safety Plan to this office.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan must be sent to this office.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): A copy of the second FoodSafe Certificate needs to be sent to this office.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?