Ukrainian Orthodox Church
1044 8th St Kamloops BC V2B 2X8 · Food Manufacturing - Food Processing
10 inspections
- Monitoring
3 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Five freezer units were checked. Woods upright freezer ( in the pantry) had a temp of 18-20°F
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan (HACCP plan) is not available onsite
- 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): Sanitation Plan is not available onsite
- 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.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.2 - Is the contact information the same?
- Observation(s): Primary Operator to change from Liz LYNE to Bella Bugera
- F3.2 - Is the contact information the same?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.7G - Food processing operators must have their food safety plan approved by the health officer.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): please replace plywood sheets ( being used inside freezers for storing perogies) with materials that are food-grade to ensure cleanability
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions