Routine inspection conducted:
Hand washing sinks are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use towels.
Discussed sanitation procedures in place. Products in use: Caustic soda, citric acid, and hydrogen peroxide-based sanitizing agent.
It was stated that wine production equipment and parts are cleaned and sanitized prior to and after each use.
Backflow prevention in place at hose bibs used for filling tanks.
Sodium metabisulphite and other powdered chemicals stored in covered containers.
General sanitation good. No signs of pest activity observed at time of inspection.
Items generally stored off the ground.
A new commercial (high temperature) dishwasher is in place in the tasting room area. High temperature dishwasher measured 75 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C at the utensil surface).
Glassware stored in sanitary condition.
Note: Changes to layout, equipment, and operations have been made since the previous routine health inspection. Ensure requested documentation is submitted to the Environmental Health Officer for review by January 10, 2020.
Food safety and sanitation plan to be submitted for review by February 8, 2020. |