Askew's Foods - Downtown

111 Lakeshore Dr NE Salmon Arm BC V1E 4N3 · Food Retailer - Food Store

10 inspections

1. MonitoringMay 12, 2025

   0 infractions

2. MonitoringMay 13, 2024

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2A - Temperature of whole chicken in hot holding unit measured at 45 °C. Hot held potentially hazardous foods must be maintained at a temperature of 60 °C or above to prevent the growth of pathogens. Adjust temperature of hot holding unit to ensure that food is maintained at 60 °C or above. F1.2B - Temperature of sandwich cooler measured at 8 °C. Cold held potentially hazardous foods must be maintained at a temperature of 4 °C or below to prevent the growth of pathogens. Adjust temperature of cooler to ensure that food is maintained at 4 °C or below.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): A gap was observed under the back delivery door. Exterior openings of the premises must be protected against the entry of pests. Install new door sweeps or weather stripping to seal the gap under the back door.
     • F2.2B The premises must be protected against entry of pests.
3. MonitoringApr 21, 2023

   0 infractions

4. MonitoringApr 7, 2022

   3 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Temperature of front sandwich cooler, deli cooler and produce cooler measure 6-7 Celsius.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Some air space noted around the back doors by the cardboard box crusher and the by the meat department.
     • F2.2B The premises must be protected against entry of pests.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): A paper towel dispenser needs to be installed at the produce sink to protect it from contamination and getting wet.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
5. MonitoringJan 28, 2019

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): 1. Temperature for dessert/juice cooler located by the entrance was measured at between 5C and 6C. 2. Temperature for butter/egg cooler was measured at between 8C and 10C. Manager was requested to move all potentially hazardous foods to another cooler capable of maintaining at 4C or colder. It was also discussed that items should not be stacked so high so that temperatures cannot be maintained. 3. Temperature for produce cooler storing sprouts was measured at between 5C and 6C. According to managers, this unit will be replaced with a new one shortly along with other produce coolers. 4. Temperature for walk-in cooler located at the produce department was measured at ~6C. According to produce manager, there appears to be an issue with insufficient refrigerant when the technician came last. However it is unknown when the issue can be addressed. Please advise. 5. Observed cut-up vegetables being stored on ice. Temperature of product is not being maintained at 4C or colder. Cut up fruits and vegetables are considered potentially hazardous foods and must be kept at 4C or colder. Please relocate these items to a cooler capable of maintaining at 4C or colder.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Meat Department: 1. Thermometer is needed in walk-in cold-holding units. Note: Please ensure appropriate test strips are used to verify the sanitizing solution concentration.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Deli/meat department: 1. A door sweep must be installed at the back door located by the deli/meat department walk-in cooler to prevent the entry of pest. Warehouse: 1. A door sweep is required at the back door located at the warehouse.
     • F2.2B The premises must be protected against entry of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Meat department 1. Observed exposed wood shelving units in meat walk-in freezer. It was discussed that bare wood must be sealed or painted to allow for easy cleaning and sanitizing. 2. White shelving unit located in the walk-in cooler by the deli/meat department must be repainted. Otherwise stainless steel shelving should be used. Note: Ceiling to the store is open. It was discussed that open ceiling is an ideal entry point for pests especially when the ceiling is connected to the warehouse or other departments.
     • 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.
6. MonitoringMar 27, 2017

   3 infractions

   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): 1. Assistant manager informed that deflectors have been installed at the cooler storing sprouts. According to assistant manager, temperatures have been fairly consistent. Temperature was measured at between 5C and 8C at the time of inspection. Although the temperature dial on the cooler is showing 4C, it may not necessarily be keeping the products at that temperature. Discussed that temperature dial should be adjusted so as to maintain the temperature of the products (such as sprouts and cut up fruits and vegetables) at 4C or colder. Also discussed that it is good practice to record the actual temperature reading on the log sheet instead of just check marks and that the temperatures should be recorded twice daily (first thing in the morning and at the end of the day). Temperatures should be monitored throughout the day to ensure that potentially hazardous foods are kept at the appropriate temperature. This way if temperature measured appears to be rising then corrective actions can be taken immediately. 2. Surface temperatures for cut watermelons, pineapples on ice were measured at ~10C. As it appears that the ice is not capable of keeping these potentially hazardous foods at 4C or colder, it was discussed that the cut up melons and fruits should be moved to a cooler capable of maintaining at 4C or colder. 3. Eggs cooler temperature was measured at between 8C and 10C. As of March 29, 2017, this section has been serviced. Resolved.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): A bucket of sanitizer solution storing wiping cloths was measured at <200ppm. CDI - Corrected During Inspection. Please ensure to label all chemicals including spray bottle of sanitizer solution.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 1. Observed tongs stored on top of the sprouts. Please ensure a container is used to store the tongs to prevent the handle from contaminating the sprouts. CDI - Corrected During Inspection. 2. Cutting board at the produce station is quite heavily scarred. This should be replaced or filed down to allow for proper cleaning and sanitizing. 3. Observed using a bucket to scoop ice in the ice machine. Discussed that a proper ice scoop should be used and it should be stored in a clean container. The container, the scoop and the ice machine should be properly cleaned and sanitizer on a regular basis. 4. Observed using cardboard on shelving units located in the deli/meat cooler. Discussed that cardboard is porous, cannot be properly cleaned and is a good medium for bacterial growth. Please remove all cardboard liner. 5. Observed a gap between the floor and the back door located at the deli/meat cooler. This could be an entry point for pests. Please install proper door sweep at the bottom of the door.
     • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
     • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
     • F3.4L - The premises must be protected against entry of pests.
7. MonitoringMar 18, 2016

   2 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): 1. Vegetable cooler measured at between 6C and 8C. Sprouts were discarded at the time of inspection. Temperature dial was adjusted and temperature was dropping at the time of inspection. Please continue to monitor the temperature and ensure it is capable of maintaining at 4C or less. 2. Surface temperatures for cut watermelons, pineapples on ice were measured at ~10C. Discussed with assistant manager some possible solutions to keeping melons and cut up fruits at the appropriate temperature of 4C or less. Note: Please ensure accurate thermometers are used to monitor the cold-holding temperatures. Each cold-holding unit should have accurate in-unit thermometer. NSF-certified thermometers are recommended.
     • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
     • 4.2 - Accurate thermometers must be provided to monitor equipment.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Meat department: Throughout the day, wiping cloths and knives are not being sanitized in the meat department. Please ensure that wiping cloths and knives are washed and sanitized throughout the day. Suggested using a bucket of sanitizer for storing and sanitizing wiping cloths. This should be part of the sanitation plan. Note: Produce department: Quats sanitizer solution was measured to be ~400ppm. Manufacturer's instruction label indicated that 200pm is sufficient for food contact surfaces sanitizing. Please ensure proper dilution is provided for sanitizing food contact surfaces.
     • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
8. MonitoringFeb 5, 2015

   0 infractions

9. MonitoringJan 15, 2014

   1 infraction

   • 9.4 - Is all food on the premises fit for human consumption?
     • Observation(s): Baby food found on shelf past best before date. Manager removed all old stock at time of inspection.
10. MonitoringJan 9, 2013

    0 infractions