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Valley Graze

1-2114 Nicola Ave Merritt BC V1K 1R6 · Restaurant - Food Service

2 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. NEW INFRACTION: The kitchen refrigerator temperature, and the food temperature, was 17° C at the time of inspection. Adjust the temperature setting so that the food temperatures are maintained at 4° C (40° F), or colder. 2. NOTE: Do not store any items on top of the refrigerator, or between the refrigerator and the freezer. These units cannot dissipate the heat if items are placed/stored against the units. Also, to assist dissipating heat from the refrigerator and freezer, leave a space at the back of each unit. 3. NEW INFRACTION: The meat and cheese sandwiches, and the other items on the top shelf of the front-counter display unit are high hazard foods and must be refrigerated.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): 1. NEW INFRACTION: Foods for use in the restaurant cannot be cooked in a residential kitchen (e.g. ground beef). All foods prepared and served to the public must be prepared in an approved food facility (i.e. the restaurant). 2. NOTE: Provide information from the food processor (Jill's Homestead Shop) that the canned food products being retailed in the restaurant are being processed in an approved facility, and that the canning process used for each item has been reviewed and approved by a canning authority. Until this information is received by Interior Health, the canned food products must be removed.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): RESOLVED AT TIME OF INSPECTION: All coolers/refrigerators must a have visible thermometer so that staff can monitor the temperatures everyday to ensure that foods are being stored at the required safe temperature. Also, staff must have a probe thermometer so that food temperatures can be monitored.
  2. Monitoring

    0 infractions