Tinhorn Creek Vineyards Estate Winery
537 Tinhorn Creek Rd Oliver BC V0H 1T1 · Tasting Room - Food Service
3 inspections
- Monitoring
4 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): hand sink does not have hot water, sink next to the dishwasher has hot water and staff are directed to use that sink for hand washing until issue can be resolved
- F1.7 Are foods protected from contamination?
- Observation(s): popcorn bowl is left inside the popcorn container. do not leave scoops or containers inside the bag as it can easily contaminate the food. recommend getting a scoop with a handle and ensuring the handle is stored/sticking out of the bag so it does not contaminate the food (or even store scoop seperately)
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): test strips for the Quats sanitizer is needed to ensure proper concentration. Sanitizer solution in a spray bottle should be changed often as it can start to lose its concentration over time
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): hand soap is needed at all hand sinks.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Sanitizer concentration for wiping cloths was low at the time of inspection. Follow the manufacturers directions for mixing solutions. Refresh as needed. Solutions need to be at least 100 ppm Chlorine. Dishwasher final rinse reached at least 72C at the plate level at the time of inspection.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Single-use paper towels for tasting room handsink was located in a cabinet. Workers can re-contaminate hands when trying to access paper towels after washing hands. Keep the paper towels in an easy-to-reach location for easy access and where workers won't re-contaminate hands from common touch surfaces.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1. Dishwasher final rinse was not being recorded. The final sanitizing rinse temperature for the dishwasher must be checked and recorded at least twice daily. The dishwasher must be able to achieve a final rinse temperature of 82C (at the gauge) or 71C (at the plate). Use a dishwasher safe thermometer to record internal temperatures. 2. Sanitation plan could not be located at the time of inspection. Ensure that an up-to-date copy of the Sanitation Plan is onsite for review and reference.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?