Armstrong Regional Co-Operative - Salmon Arm Gas Bar
3100 10 Ave NE Salmon Arm BC V1E 2M7 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): There was some confusion about what they were using for sanitizer. They had some old final step bottles; an unused dispenser at the back; and old test paper. Please ensure staff understand what your sanitizer is; how to mix it; and ensure that a manager or supervisor tests it daily to verify proper concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The facility does not have QUATS sanitizer test strips to verify the required concentration of 200ppm QUATS. CORRECTIVE ACTION: Ensure QUATS test strips are available for all staff to verify QUATS sanitizer concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Premises uses chlorine sanitizer but has quat test strips. Obtain chlorine test strips that can detect between the 0-200ppm chlorine range. Please do not use the quat strips or store them in a manner that can cause confusion between what strips should be used. At this time, the quat strips do not serve a purpose at your facility. Please see additional comments for warewashing and sanitizer solutions under F2.3, as well as supplementary document provided by email. 2. Please obtain thermometers for all freezer units.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility does not have chlorine test strips to assess for required concentration of sanitizing solution (100-200ppm chlorine). Some strips were provided to the staff in the interim. Please ensure strips are on site at all times to assist staff with verifying sanitizer concentrations as needed. Confirm with me by email/phone once strips are in place.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach sanitizer solution was too strong for manual warewashing. Please ensure staff are observing required sanitizing solution concentrations as described in your sanitation plan and signages on the wall. Sanitizers that are too concentrated can leave a harmful residual on food contact surfaces, whereas if it is too dilute, the sanitizing effect will not be achieved. Ensure all surfaces are fully submerged in the solution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Kitchen staff was using the spray faucet for handwashing. Therefore hands cannot be washed properly. Reviewed proper handwashing procedure. Suggested designating the 3rd sink of the 3 compartment sink for handwashing.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Reviewed manual dishwashing steps with kitchen staff. Reminded that when using 3 compartment sink manual dishwashing method, all items must be 1) washed with warm soapy water, 2) rinsed with warm water, 3) sanitized with 100ppm of chlorine solution by submerging items in the solution for at least 2 minutes then 4) let air dry. Suggested that step 1 (cleaning) and 2 (rinsing) can be done in the 1st sink of the 3 compartment sink. Step 3 (sanitizing) can be done in the 2nd sink. Note: - 100ppm of chlorine can be made by adding 1/2 tsp of unscented household bleach to 1L of water. - Spray bottle of chlorine for sanitizing food contact surfaces was measured at >200ppm. 200ppm of chlorine can be made by adding 1 tsp of unscented household bleach to 1L of water. Concentration of solution should be verified with test strips.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- 2 - Are proper hot holding procedures followed?
- Observation(s): 1. Hot holding unit storing sausage rolls and wings is not capable of maintaining at 60C/140F or higher. Food items were measured at between 54C/129F and 57C/135F at the time of inspection and unit's temperature dial was adjusted. According to the temperature/time log, the foods were placed into the unit at around 11am. Sausage rolls and wings are to be moved to a unit capable of maintaining at 60C/140F or higher. 2. Pizza hot holding unit temperature was measured at ~55C/131F. Temperature dial was adjusted and temperature of unit was found to be satisfactory. CDI - Corrected During Inspection. Hot holding temperature should be monitored every 2 hours to ensure it is maintained at 60C/140F or higher. Note: - According to the food safety plan, all hot holding foods are discarded after 4 hours. Temperature/time log available. Discussed about checking the hot-holding temperatures of food within 2 hours of when the food is placed into the unit. If the temperature is found to be in the danger zone (i.e. between 4C/40F and 60C/140F) for more than 2 hours, then the food must be discarded. - Please ensure all hot holding units have accurate thermometers.
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 2.2 - Accurate thermometers must be provided to monitor equipment.
- 2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): 1. Sandwich/salad cooler was measured at >4C. Staff informed that it could be going through a defrost cycle. Also noticed that items stored at front were measured to be warmer than the items stored towards the back. Temperature was re-measured during the inspection and appeared to be decreasing. Ensure cooler temperature is maintained at 4C or less. Also suggested keeping a temperature log. 2. Pizza hot holding unit was measured at 55-57C. Staff increased the hot holding temperature at the time of inspection. Also suggested keeping a temperature log to monitor the hot holding temperature.
- 2 Observations, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 2 Observations, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 60°C or hotter.
- 2 Observations, Moderate Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
- 2 Observations, Moderate Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must be marked with a display time.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
1 infraction
- 4.2 - Do processes match the written food safety plan?
- Observation(s): Ensure Proper cooling procedure is followed for soup, and chili.
- 4.2 - Do processes match the written food safety plan?
- Monitoring
2 infractions
- 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Recently completed renovation. Approved on-site.
- Changes to the premises must not be made without approval of plans and specifications.
- Facility must be constructed to the specification of the approved plans.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Display cooler temperature was measured at between 5-8C near the front. Temperature at the back of the cooler was measured at 4C or less. Directed operator to ensure food are stored closer to the back of the cooler where temperature is maintained at 4C or less. Also recommended monitoring and recording the temperature of the cooler. Note: - Hot holding units (soup warmer and hot dog unit) not in use at the time of inspection. When in use please ensure it is capable of maintaining at 60C.
- 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?