Blind Bay Village Grocer (Deli)
2798 Balmoral Rd Blind Bay BC V0E 1H1 · Restaurant - Food Service
6 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Central cheese display measured approx. 9°C when inspection was first conducted, temperature came down to 4°C by end of inspection. Please ensure this cooler is monitored closely. Thermometers were placed in the cooler at time of inspection. Refrigeration temperatures are monitored and recorded twice daily.
- F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Inadequate temperature maintenance for foods in Chinese food side of the display cooler. Temperatures noted - chow mein: 5.6 °C; rice: 6.8 °C; greek salad: 5.8 °C. Also, refrigerated portion of soft serve ice cream unit needs to be adjusted colder. Dairy product temp was noted at 6.9 °C. Please ensure staff are aware of food safety plan details regarding corrective actions for food temperatures and routinely take action, as required. Deli meat display cooler, cake display cooler, walk in freezer and walk in cooler were all at appropriate temperatures.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): There was a lot of food being prepared, and there was cooked, diced chicken and beef pot pie filling sitting out at room temperature. Chicken measured 18C, and beef filling was at 35C. Please ensure that prep time for perishables at room temperature is within the 2 hour window, and then either cooked, reheated, cooled or held hot. Staff were not sure how long things had been out at room temperature, please implement a tracking system for this (e.g., stickers or wax pencil to note time).
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - floors could be cleaner throughout this area - floors under and behind equipment especially need cleaning There should be a DEEP CLEAN of food processing areas (i.e., deli, bakery, meat and produce) in particular on at least a QUARTERLY basis.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Deli hot display unit at 50C (chickens).
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The deli meat slicers are wiped with sanitizer throughout day, but only broken down at end of day. Please breakdown, clean and sanitize at least every 4 hours.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions