Three Sisters Winery
1250 Munson Ave Penticton BC V2A 8S5 · Tasting Room - Food Service
7 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): QT-10 test strips are available but had something spilled on them and/or appear faded and are difficult to use. Purchase new test strips. Keep them dry and out of sunlight.
- 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): Quat sanitizer was greater than 400 ppm. Bottle diluted to be between 150-400 ppm as intended by manufacturer. Use test strips to measure the sanitizer concentration immediately after making it. High temperature dishwashers on site are able to reach 71°C or higher when measured using a maximum registering thermometer.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: One fridge was missing a thermometer inside. Corrective Action: Have an NSF certified thermometer available in the fridge. Quat test strips are available on site.
- 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): Observation: Quat sanitizer in bottle measured above 400 ppm. Manufacturer label notes a concentration between 150-400 ppm to be used on food contact surfaces without requiring a potable water rinse after use. Corrected During Inspection: Quat sanitizer in bottle was diluted to be between 200-400 ppm. Further Corrective Action: Slightly adjust automatic dispenser so that quat solution is dispensed at a concentration between 150-400 ppm. Note: Ensure to label bottles with appropriate sanitizer
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Locate or draw up a new Food Safety Plan for the limited food service and forward a copy to this office.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Draw up a Sanitation Plan and forward a copy to this office.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Caulk the floor/wall joints.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
2 infractions
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): FoodSafe now expires every 5 years. Go to FoodSafe.ca for more information.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
1 infraction
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?