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Tony's Cidery

6167 Hwy 6 Coldstream BC V1B 3C6 · Beverage Manufacturing - Food Processing

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Observed moisture and black residue at the floor-wall junction under the three-compartment sink. The joint is not properly coved. Corrective Action: Clean the area. Determine if moisture intrusion or associated damage has occurred. Complete repairs if required. Install cleanable baseboards at the floor-wall junction below the sink, and anywhere baseboards are absent and water or debris accumulates.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan is not available. Corrective Action: Locate or develop a Food Safety Plan for beverage manufacturing. Ensure all relevant process-related critical limits and product data are specified for safety and quality control purposes (e.g. temperatures, pH, pasteurization, ABV etc.). Maintain process logs where appropriate.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Find or produce a Sanitation Plan. Store a copy at the premises. Consult and update as needed.
  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips to monitor bleach sanitizer concentration. Ensure strips are intended for use in food premises and have a test range of 10-200 ppm. F2.1B: Thermometer inside the domestic refrigerator in the back area is inaccurate. Corrective Action: Discard broken thermometer. Obtain a new NSF-certified refrigerator thermometer for the unit.
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: Visible gap under the back garage door. Corrective Action: Seal the gap to exclude pests. Ensure there is no visible daylight around the door frame.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Observed food debris accumulation inside the domestic fridge/freezer in the back area. Corrective Action: Clean the fridge and freezer surfaces to remove debris. Do so regularly.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: Water accumulates in the basin of the front hand sink (cider tasting area) during normal use. Corrective Action: Repair or service the hand sink lines so water drains freely from the sink basin. F2.7B: Soap is not provided at the back hand sink. Corrective Action: Install a wall-mounted soap dispenser at the back hand sink. Ensure it is easily accessible from the sink area. Liquid soap should also be supplied in a wall-mounted dispenser at the front hand sink. F2.7C(1): A loose paper towel roll is provided at the front hand sink. Paper towel is prone to contamination if not properly contained. Corrective Action: Install a wall-mounted paper towel dispenser at the front hand sink. Dispensers that minimize contact points are recommended (e.g. motion sensor, hanging sheet). F2.7C(2): The mounted paper towel dispenser in the back area is not easily accessible from the handwashing station. Corrective Action: Re-locate the dispenser so it is closer to the back hand sink. Ensure paper towel is readily accessible.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1B: Food is being processed and served for immediate consumption onsite. The facility is not permitted to operate as a food service establishment. Corrective Action: Discontinue food service. Apply to Interior Health for a permit to operate as a food service establishment. Food service can resume once operations are approved by an Environmental Health Officer (EHO) and applicable fees are received. Submit an application by the noted date.
      • F3.1B Operator must have health approval to operate.