Upper Bench Estate Winery
170 Upper Bench Rd S Penticton BC V2A 8T1 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Prep table is exposed to rain water. Operator noted they were working on installing an overhead covering for this area. The pizza oven is nearby. Before installing an overhead covering near the pizza oven, please reach out to the local fire/building department to confirm their requirements. Reminder to clean outside of meat slicer as well as components that can be taken apart.. Small amount of food debris noted on machine. Recommend a holder for pizza peels.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- 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 sanitizer in spray bottles used on outdoor prep tables was above the concentration intended by the manufacturer label. Spray bottle was diluted to ~200 ppm. Staff agreed to maintain sanitizer at the concentration specified by the manufacturer going forward for food contact surfaces.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: QUAT sanitizer test strips could not be located during inspection. Corrective Action: Ensure appropriate QUAT based test strips are available to measure the concentration of sanitizer in use. Note: Please ensure thermometers are available in outdoor cooling units once in use.
- 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): Observation: QUAT sanitizers in spray bottles were above the concentration noted on the manufacturer label. Corrected During Inspection: Spray bottle was diluted to ~200 ppm. Operator agreed to maintain sanitizer concentration specified by manufacturer going forward. Operator was provided with a limited amount of QUAT test strips. Use test strips to monitor the concentration of sanitizers in use.
- 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
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): The lab and its chemicals must be moved so they are completely separate from the food and dishwashing area. Please contact this office for the plans you have to accomplish this.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff not able to locate the Food Safety Plan. Please post a copy where staff can easily find it and send a copy via email to this office.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff not able to locate the Food Safety Plan. Please post a copy where staff can easily find it and send a copy via email to this office.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The deli fridge containing cheese is at 6C and needs to be 4C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): This may have been received in the past, if so could Chris re-send it
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
0 infractions