Canned soups sold at an Oregon gift shop geared toward tourists may not meet food processing standards, the U.S. Food and Drug Administration says.

Oregon Wild Berries, doing business as Chef Edwin’s Soup, has not documented that it has fixed serious violations discovered during an inspection of its low-acid canning facility in May 2017, the FDA said in an Aug. 9 warning letter to the company.

The soups are sold online and at the Oregon Wild Berries store, which is part of the Berry Patch Restaurant off Highway 30 in Westport.

Stan Egaas , who owns all three businesses, did not respond to a request for an interview Friday.

The condensed soups, sold in glass pint jars, include clam chowder, oyster stew, smoked salmon chowder, mushroom soup and roasted tomato soup. The market also sells its own jams, jellies and syrups.

The FDA did not order a recall or stop production of the soups, and there have been no reports of illness.

The Oregon Department of Agriculture also inspects the canning facility.

Its last inspection, in October 2015, noted violations, but none rose to the level of an enforcement action such as a recall, ODA spokesman Bruce Pokarney said.

Among the violations:

The clam chowder contained shrimp, which is an allergen, but it was not declared on the ingredient label.

The seafood chowder contained clams, but not razor clams as claimed on the ingredient label.

The thermometer used to check the initial temperature of food was not checked for accuracy.

A pump container with bleach was not labeled with its contents.

Product codes on containers did not identify the establishment where the product was packed or the contents of the container.

Canning records were not available or didn’t provide required information.

The company did not have all of its processes approved by FDA.

The restaurant and store have been in business for two decades, according to their web site. Soups were added in 2012.

tloew@statesmanjournal.com, 503-399-6779 or follow at Twitter.com/Tracy_Loew

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