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White Lake Organics Ltd.

3832 Pakka Rd Sorrento BC V0E 2W1 · Commercial Bakery - Food Processing

7 inspections

  1. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • 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?
      • 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.
  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - food safety certificate not available
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Thermometer in the fridge unit was inaccurate. The thermometer in the freezer unit (currently broken) was moved to the fridge unit. Readings on this thermometer reflect my measurements. 2. There are no test strips available on site to assess chlorine sanitizer concentration. The make-up ratio to achieve 200ppm chlorine was reviewed at the time of inspection (1 tsp unscented household bleach to 1 litre of warm water). Please obtain some chlorine test strips to assist with verifying concentrations as needed.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): This requirement remains incomplete. Please look to completing this requirement and submitting the document for me to review.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): This requirement remains incomplete. Please look to completing this requirement and submitting the document for me to review.
  5. Monitoring

    2 infractions

    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator has not fully completed the food safety plan. Please complete the plan by the follow-up date.
      • 17.7 - Food processing operators must have their food safety plan approved by the health officer.
    • Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator has not fully completed the sanitation plan. Please complete the plan by the follow-up date.
      • 18.4 - Food processing operators must have their sanitation plan approved by the health officer.
  6. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): At the time of inspection, it was noted that one of the thermometers is providing an inaccurate temperature reading of the cooler. It was shown to have a freezing temperature. Please ensure all thermometers are accurate and in good working order.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
  7. Monitoring

    0 infractions