- Operation processes Kale Chips, Crackers, Granola, Macaroons, Spreads (nut/ seed based), Mousse (nut/ seed based), Dairy Free Cheese Cakes (nut/ seed based).
- Products are offered for sale at farmers markets and retail.
- Finished products of nut/ seed based spreads, cheeses, and mousse are stored and sold frozen. Frozen products are transported in a battery powered portable freezer.
- Part-Time Membership at YVR PREP. Operation has Walk-In Cooler, Dry Storage Room, Freezer, and Cold Prep Room Shelving assigned allotments as part of YVR PREP membership.
- Operation is assigned to Station 2 in Cold Prep Room. Hours of Operation: 7 am to 12 pm, Tuesdays and Wednesdays.
- Cold Prep Room Handsink is accessible, provided with hot and cold water, liquid soap and papertowels.
- Walk-In Cooler: 4 deg C
- Upright Stainless Steel Freezer: -17 deg C. Products are maintained in a frozen state.
- Food storage practices in Dry Storage Room, Walk-In Cooler, Freezer, and Cold Prep Room shelving appears satisfactory - food is protected from contamination.
- Station 2 work area, equipment, utensils, and dry ingredient storage areas maintained in a sanitary condition.
- 200 ppm Quats sanitizer available for sanitizing food contact surfaces.
- Reviewed warewashing procedures with operator. All equipment used are washed in dishwasher.
- Mason jars are used for packaging spreads. New materials only.
- High Temperature Sanitizing Dishwasher: 77.0 deg C at dish surface.
- Written Approval is required before any changes/ additions are made to the existing operation. |