vinAmite Cellars
5381 Hwy 97 Oliver BC V0H 1T0 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): ensure test strips are used to check sanitizer levels for Ostro San disinfectant deoderizer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): This may be an old bottle of sanitizer as it is not reading detectible sanitizer concentrations. ensure proper test strips are used to check concentration levels
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Facility will not start above service process to patrons until May longweekend. Potentially hazardous foods currently onsite in back line cooler are for workers consumption. Line cooler measured at 10-14C. Ensure that the refrigeration unit can maintain temperatures at or below 4C prior to the start of your food service to the public. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. Unit had an accurate, internal thermometer at the time of inspection.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Sanitizer (QUATS) was too concentrated at the time of inspection. Sanitizers must be at the appropriate concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Verify concentrations with test strips. Refresh solutions as needed. Follow manufactures directions on dilution and mixing. High temperature dishwasher reached at least 72C at the time of inspection. Test strips available at the time of inspection.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Sanitizer bottles were unlabelled at the time of inspection. Ensure that chemical solutions are labelled to prevent misuse, especially when they are stored in clear bottles.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): A sanitizer is required to sanitize counter tops, hand contact areas and any items which cannot be washed in the dishwasher. Sanitizer to be chlorine, quaternary ammonium or iodine. Please utilize right away. Dishwasher rinse gauge may not be working.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?