2291 Save-On-Foods - Clearwater
101-365 Murtle Crescent Clearwater BC V0E 1N1 · Food Retailer - Food Store
2 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Quats test strips in the bakery were expired. Please supply current strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Bakery: cleaning of containers that have food debris/stains, Health Officer showed staff member onsite which containers. • Milk/dairy walk in cooler, a bit of containers and debris under back shelving along the wall. Please clean remove items. • expired baby formulas - have staff check dates and remove expired items. Nutrients contained in baby formula can degrade over time and past expiry dates.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Bakery: Bottle labelled as "sanitizer" with orange product was not sanitizer but Neutral Cleaner - ensure this is labelled correctly. Microwave in bakery requires cleaning - chocolate spilled in microwave. • Store: Flour has spilled on the shelves in the flour section. Please clean. • Meat Dept: Walk in cooler floor required cleaning • Broken cooler door to be repaired - advised that the door has arrived and refrigeration company to attend to repair (please complete within 2 weeks)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Note: In bakery - staff are writing down temperatures for some of the coolers as 5-7C. Health Officer checked these units and they were maintaining <4C. If staff are noting temps greater than 4C they should be retaking the temperature/checking temperature at a different time (defrost cycles often have temperatures >4C, but units maintain food less than 4C) and confirming that the units are maintaining 4C or less. Please review this with staff.
- F3.3C Written food handling procedures must identify all critical control points.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?