Van Westen Vineyards
2800 Aikins Loop Naramata BC V0H 1N0 · Tasting Room - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - sanitizer used is not approved, citric acid is not approved as an effective sanitizer for food premise use - approved sanitizers are approved as follows: - QUAT 200ppm - chlorine bleach 200ppm (approx. 1.5tsp/1L bottle) - iodine 25ppm - hydrogen peroxide max 3%
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel was empty and refilled at the time of this inspection.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): A handwashing sink must be at the Tasting room bar. Please forward a plan to this office for approval before constructing it.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?