Blind Bay Country Market - Deli & Chester's Chicken
2411 Golf Course Dr Blind Bay BC V0E 1H2 · Restaurant - Food Service
2 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator indicated bins for thawing chicken are sanitized by wiping with cloth dipped in sanitizer. For proper sanitizing the equipment must be submerged in sanitizer for a minimum of 30 seconds in 200ppm QUAT solution. Large equipment such as these bins can be sanitized in two steps, one side followed by the other.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit acquired previously is no longer valid under new name "Chester's Chicken".
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sandwich cooler was 7 °C. Move potential hazardous foods to a cooler operating at or below 4 °C until sandwich cooler is adjusted to maintain the proper temperature. TRUE cooler: 3.4 °C; domestic refrigerator: 4 °C; Chicken hot holding: 67 °C; sausage rolls: 65 °C.
- 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): Quat test strips are needed. Thermometers are provided in coolers and chicken hot holding unit. Operator also has probe thermometer for checking food temperatures.
- 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?
- Observation(s): Hand sink was obstructed by food equipment. Hand sink needs to be free of obstructions so that it accessible at all times for handwashing.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan is missing some details.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?