Wolfgang Grain & Flour
591 Enderby Grindrod Rd Enderby BC V0E 1V4 · Food Manufacturing - Food Processing
5 inspections
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - significant improvements to pest proof the facility by installing new doors and filling cracks - still one poly wall that needs to be properly finished - still needs to ensure door sweeps and fittings are tight (small man and large loading doors)
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): There are two exterior entry doors and a window that open into the food premises that allow pest entry. - one door was left open - second door removed and replaced with poly drape - window was open with no screen There is also a back door to house that opens into milling area that has significant wear from dog scratching, animals are not allowed in food processing areas. The grain storage area is outside packaging area and just barely under the roof overhang, and is not properly protected from weather or pests. There was no visual evidence of grain bag being contaminated at time of visit but it was noted to be left open.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - windows and doors missing or open - grain not properly protected - traps available but not out - there was a lot of outdoor storage on the property that could serve as pest harbourage areas The operator was advised to make the milling, packaging and grain storage areas pest proof, and to have pest traps or bait placed around and inside the food premises (but not anywhere where they could contaminate food products).
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The food premises must be weatherproof and pest resistant: - window must be kept closed or a screen installed - weatherproof tight fitting doors must be installed on both entrances - grain storage area must be enclosed to prevent pest entry or have grain stored in a pest and weather proof bin
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Please see F2.5 in regards to design deficiencies.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): In a prior report, it was noted that the operator washes hands in the house but that he must have hand sanitizer available in the food premises.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5G - Processed flours are stored in non-food grade garbage pails. Food must be stored in a manner that prevents contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): There is no water in the facility. As water is not needed for the processing, it can be plumbed from your well and be used only for sanitation use only. ***This is a repeat infraction***
- F2.1A - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Counters and food contact equipment (scale, scoop) must be cleaned with soap and water and then sanitized with a 200ppm bleach solution (1 tsp (5mL) of bleach to 1L of water) and allowed to air dry immediately prior to any processing. Utensils such as scoops must be washed with warm soapy water and then fully submersed in a 200ppm bleach solution for a minimum of 2 minutes and then allowed to air dry. Scoops should then be stored in a sealed container and not let on the counter in the facility.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): The facility is unfinished. There is no exterior door to keep pests out. Part of the ceiling and walls are plastic covered insulation. There are many areas of bare wood, all surfaces must be smooth, easily cleanable and impervious to moisture. Bare wood must be sealed. ***This is a repeat infraction***
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The facility is not protected from the entry of pests. ***This is a repeat infraction***
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- F3.4G - Food premises operations must be separated from incompatible areas and activities.
- F3.4L - The premises must be protected against entry of pests.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): No running water and no handwash sink in the facility. All facilities must have a hand wash sink. Until a plumbed in hand wash sink is installed use a temporary hand wash station set up - information provided. ***This is a repeat infraction***
- F3.5A - Handwashing station must be supplied with hot and cold running water.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?