AG Foods Store

4510 Barriere Town Rd Barriere BC V0E 1E0 · Food Retailer - Food Store

9 inspections

1. MonitoringNov 6, 2024

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Burnbrae naturegg eggwhites ( "keep refrigerated" instruction on the packaging) in cartons ( 3 units, marked down) were observed being stored/displayed on milk crates outside the cooler; All other PHFs in the coolers were being maintained at safe cold temperatures (4°C/40°F): raw meats in cutting room ( less than 2 hours in room, room at 10°C; meat walk in cooler(4-5°C); open case for packaged raw meats in front of cutting room (pork, beef steaks, chicken@<4°C); cooler for bacon &deli meats (34-36°F); Coldmatic WI Dairy cooler (4°C); Dairy display open case@38°F; Display open case for cr cheese/butter/SunnyD and eggs (34°F); open cooler for Litehouse dressings/soygenic tofu/Fresh Express salad bags/Taylor Farms chopped salad kits (<0°C); Alfalfa sprouts, mushrooms in produce case@<4°C; Produce walk in cooler ( dressings @38°F)
   • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
     • Observation(s): packaged mushrooms ( sliced organic white mushrooms and whole portobellos) were wrapped with cling film with no perforations ( risk for Clostridium botulinum growth due to anaerobic condition inside packaging)
     • F1.6C Food must be processed in a manner that makes it safe to eat.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A please see comment under F1.6 above ( microbiological contamination with C. bot for the packaged mushrooms)
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Meat department- staff were observed not following the Sanitation plan requirements for use of the three compartment sink (wash in 1st compartment, rinse in the 2nd one , and sanitize in the 3rd compartment prior to air dry; middle compartment contains Quat ammonia solution instead of clean rinsing water notwithstanding the labels on the front of the basins); the third compartment was observed not containing sanitizing solution but soiled trays.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A and 2.5B: Produce department veg. cutting /processing area has 2 chopping boards that have sustained deep cuts. Moreover the cuts have been stained. The boards must be replaced or re-planed to ensure exposed surfaces are smooth and impervious to moisture. F2.5K for the meat department cutting room hand wash station, the space between backsplash and sides of the tap must remain free from clutter or extraneous materials ( tools and/or washed re-usable mugs) to keep the station in clean/sanitized condition.
     • 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.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Operator must provide a scoop( with a handle) for the ice machine and not use a bucket for scooping ice from the machine
     • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
2. MonitoringNov 16, 2022

   3 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Staff's personal effect(s) ( e.g., purse) was found on the shelf inside the meat walk in cooler ( instead of being kept inside staff locker).
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No test strips for Chlorine sanitizer in Produce warewashing area
     • 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): Meat Dep't walk in cooler fan grilles are saturated with dust and grime and is overdue for cleaning, interior of Dairy Walk in cooler ( bottom of the doors to display shelving has a buildup of filth and/or mould/mildew); Deli cooler on Aisle 8 ( for Pom, Bolthouse, subs and salads) was found in need of cleaning ( narrow edge near the front bottom part was allowed to accumulate spilled food, dust and dead flies); Meat Dep't cutting room hand wash sink has a malfunctioning drain pipe ( and sink is not being used, warewash sink is used in the interim) and the malfunction or leak in the pipe is causing the floor to be flooded in vicinity of warewash sink)
     • 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.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
3. MonitoringNov 5, 2020

   0 infractions

4. MonitoringNov 28, 2018

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Reduced price yogourt products were being stored at ambient temps ( outside of cooler case where air temp was observed to be 12-13°C)-corrected during inspection ( CDI)
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): grilles ( 2) for the fan shroud in Meat cutting room need to be wiped clean to remove dust build-up
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
5. MonitoringNov 22, 2017

   3 infractions

   • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
     • Observation(s): EHO was not notified until today's inspection about the addition of the food processing equipment ( Bradley smoker)- smoker is located outdoors ( adjacent to the bay door, rear of the bldg)
   • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • F3.7G - Food processing operators must have their food safety plan approved by the health officer.
   • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
6. MonitoringNov 18, 2016

   1 infraction

   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): damaged floor tile in front of hot dog cooler is patched up with cardboard-this must be repaired so final finish is smooth and impervious to moisture ( i.e., cleanable)
     • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
7. MonitoringNov 26, 2015

   2 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Cooler for butter and margarine keeps products at temps >4degC (10-13degC)
     • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
   • 15 - Are there handwashing stations available and properly supplied?
     • Observation(s): four handwashing sinks checked ( except the one in deli)- Meat Dept. sink doesn't have a supply of hot water
     • 15.1 - Handwashing station must be supplied with hot and cold running water.
8. MonitoringDec 5, 2014

   0 infractions

9. MonitoringNov 19, 2013

   0 infractions