Askews Market Deli
436 Main St Sicamous BC V0E 2J0 · Restaurant - Food Service
11 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): During inspection, some accumulated dust and debris was noted on the condenser unit in the walk-in cooler. • Remove the condenser fan covers, clean and sanitize before replacing on the condenser unit in the walk-in cooler. Clean and sanitize the condenser unit, walls and ceiling near the condenser. During inspection, raw chicken was observed stored in bins, on the floor of the walk-in cooler. All food must be stored at least 6" off the floor to ensure it is protected from contamination. • Ensure all food is stored at least 6" off the floor at all times.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towels are not supplied in a dispenser; loose rolls are currently in use. Install a suitable dispenser to maintain sanitary handling and minimize contamination risk.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher was reading 185F at the manifold, and was reportedly just serviced (Good). The 2 new deli staff were unclear on disinfectant and on proper cleaning procedures and intervals for meat slicers (see closing comments).
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): These were requested but the acting manager was unable to locate at the time of the visit.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Staff were not aware of the availability of sanitizer test strips. Chlorine and quat test strips must both be available to assess sanitizer level concentration for their various application. Both products are to be used at 200ppm.
- 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): 1. While deli slicers are fully dismantled for cleaning and sanitizing end of day, staff was not aware of the frequency at which the deli slicers must be cleaned and sanitized throughout the day during use. All food contact surfaces in continuous use must be cleaned and sanitized at least every 4 hours. Please ensure protocols are in place to ensure clean in place measures are occurring at a scheduled frequency. While the slicers do not necessarily need full dismantled cleaning every 4 hours, all contact surfaces should be cleaned of any visible residue using a warm soapy wash, rinsed, and a food-grade sanitizer (eg. 200ppm quat or chlorine solution) applied to wet the surface, followed by airdrying. Do not combine washing and sanitizing steps (eg. add soap and bleach to same solution). This same frequency of cleaning and sanitizing, or alternatively replacing with clean utensils, applies to all food contact surfaces stored/displayed at ambient temperatures (eg. hot food tongs/spoons, cutting boards, cutting knives). 2. Staff are under the impression that bleach should not be used on stainless surfaces in the kitchen and are using vinegar/water mixture. Owner has indicated that vinegar/water was only to be used for external display surfaces of equipment. Please correct any misconceptions and ensure a suitable sanitizer is applied for surface sanitation in the kitchen area. Either 200ppm quat or chlorine would be acceptable.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1. Cooling of hot foods should not be conducted in plastic containers due to potential for plastic degradation by heat. Use metal inserts which are more suitable for this purpose and have better heat transfer properties to facilitate cooling. Please also see cooling comments. 2. Tubs of raw rotisserie chicken are stored directly on the floor. Should these units ever be transferred to other surfaces/counters prior to washing, it can lead to contamination of these surfaces. Please look for means to elevate products off the floor in this context as well as in the walk-in freezer, where a number of boxed products are stored directly on the floor.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Staff are checking internal cooked temperature of rotisserie chicken (180°F or higher--good) but are not checking the cooking temperatures of other items to ensure that 74°C (165°C) is being met (or alternate manufacturer specified temperature if applicable, especially if higher) prior to placing in display case for hotholding. Please ensure all cooking temperatures are verified. A batch of chicken pieces out of the oven were probed at the time of inspection to be ≥ 76°C. Please communicate these requirements to staff. Inform once communications has been completed.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure test strips are available for assessing the concentration of your quaternary ammonium sanitizer. This sanitizer must be used at a 200ppm concentration to be effective and require no potable water rinse. The wash and rinse temperatures of the hi-temp dishwasher should be monitored (wash minimum is 150°F, rinse minimum is 180°F). These criteria must be met to ensure wares are sanitized. Please include these specifications within your sanitation plan. You can also find these indications on the metal plate at the bottom of your unit.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): A number of flies are noted around the premises. The vector bluelight was noted to have a burnt bulb. Please have your PCO service the unit. Flystrips are permissible for use to supplement pest control measures. Ensure they are not placed over food prep areas. Minimize harbourage/breeding areas by keeping dirty rags contained, frequently emptying garbage, cleaning all food residues etc.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A number of boxes/buckets containing food ingredients are being stored directly on the floor (eg. in the walk-in units, under the table across from the walk-in units). Please keep all food containing items off the floor. This has three food safety functions: to minimize potential for contamination, to facilitate cleaning of the floor, and to reduce the potential for cross-contamination when the buckets are moved onto tables etc. Please re-arrange storage conditions to support this. Prior to moving buckets from the floor to another area, clean and sanitize the exterior/bottom of the buckets.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The single sink at the deli side is intended to be for handwashing. Frequent and proper handwashing is critical food safety in the deli--glove use does not replace handwashing. Please keep this sink accessible to facilitate handwashing at all times. Do not store sanitizer buckets in the sink. Please inform once suitable location for sanitizer buckets has been determined.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.1 Are proper cooking procedures followed?
- Monitoring
5 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): **In speaking with the deli supervisor, she mentioned leftover hot chickens that don't sell are taken out and then placed into the cooler when it is hot. This is the same with any leftover soup. We had discussed that proper cooling temperatures are as follows: 60C ->20C in 2 hours(i.e. out at room temperature for a maximum of 2 hours), then 20C -> 4C in 4 hours(i.e. in refrigeration) is proper cooling method. As there wouldn't be much chickens or soup leftover, please ensure that the onsite probe thermometer is used to measure temperatures of cooling chickens and cooling leftover soup Leftover soup is only re-heated once
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): **No NSF certified thermometer inside deli meats display case, bakery cooler and walk in cooler -All refrigeration is at 4C or less, freezer was at sufficient temperature
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): **Food handler handling raw chicken with gloves had touched chicken and then the handle of the oven. Chicken debris was noted to be on the handle(they did throw away the gloves afterwards). Discussed this with deli supervisor and she had wiped it with the bleach cloth from the sanitizer bucket. Deli supervisor mentioned that it is typical that someone usually opens the door while the person is putting in the chickens
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): **Carried over from 2014 routine inspection report for bakery area: -hardwood prep table beside the white oven has a deep crack in it - this is an ongoing infraction -plumbing leak under the three compartment sink by dishwasher is leaking - this is an ongoing infraction what is being followed up with it?
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): ** No written food safety plan procedures onsite for deli foods
- F1.3 - Are proper cooling procedures followed?
- Monitoring
2 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): 1) The spray bottle with the Quaternary Ammonium Compound (QAC) had only approximately 150 ppm using my test papers. The minimum QAC concentration for sanitizing food contact surfaces (tables, counters, meat slicer, etc) in the assembled position is 200 ppm in Canada. The high temp commercial dishwasher reached 77 °C on the first cycle/run (very good). This temperature was measured at the utensil using a maximum registering waterproof thermometer. The BCCDC "Guideline for Mechanical Warewashing in Food Service Establishments" specifies a minimum of 71 °C at the utensil (82 °C on the guage/at the manifold).
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): 1) The pail of chlorine sanitizer (with wiping cloths) had approximately 75 ppm using my test papers. The minimum chlorine concentration is 200 ppm for sanitizing food contact surfaces in the assembled position (100 ppm for utensils submerged for 2 minutes).
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions
- Monitoring
0 infractions