Blue River Petro Canada
883 Shell Rd Blue River BC V0E 1J0 · Restaurant - Food Service
9 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Sandwiches and pepperoni packages with cheese sticks in a cooler not maintaining 4C . Staff member moved items at the time of inspection. Do not use this fridge unless it can maintain potentially hazardous food items <4C/40F. Pop and water can be stored in this cooler only. • Unless manufacturer notes that the pepperoni stuffed cheese sticks can be stored at room temperature after cooking, please store in the fridge. If storing at room temperature, please supply Health Officer verification. • Hot holding and other coolers acceptable.
- 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): • Facility using bleach, test strips are long expired (2022) please purchase new test strips (bleach if not using the quats sanitizer).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • "spring/winter" clean required in cupboards and hard to reach areas in food service, inside/outside coolers/freezers. Remove items no longer being used, and ensure proper storage of items. Health Officer will supply 1 month for a thorough clean/reorganization of food service storage areas. • Sandwich display fridge was not maintaining 4C. All potentially hazardous food items moved at the time of inspection. Only pop and water can be used in this fridge until repaired or it can maintain items at 4C/40F or less. • Do not store ice cream cones uncovered. Move/cover today.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Ongoing, staff to look into upgrading the current small two compartment sink to larger compartment sinks (Ideally 3 compartment) to facilitate proper wash/rinse/sanitize. Operator to provide timeline of upgrade by date noted. As this is a long standing infraction, this must be addressed this year.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • 1x prep fridge not maintaining 4C at the time of inspection. Operator adjusted the cooler, however temperature did not drop below 4C at the time of inspection. Staff directed to move all food items until such time as the cooler can maintain food items less than 4C.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Ice cream cones not to be stored above ice cream cooler - can be subject to contamination by customer sneezing etc. Please move to back counter and keep in box. Staff instructed to move items during inspection - RESOLVED. Please ensure cones etc are stored behind the counter and inside packaging. • Do not store ice cream scoops in water. Health Officer to email hand out on ice cream scoop storage. RESOLVED.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Deli meat and condiment cooler >4c at time of inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): • Food items noted as "refrigerate after opening" were kept at room temperature. Discarded by operator at the time of inspection. Advised those items were not in use.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • 2 compartment sink to be set up with sanitizer and soap and cleared of items. • Food preparation limited to equipment and utensils that can be washed in the 2 comp sink - wings and other items that used larger equipment no longer prepared at facility. • Bleach sanitizer was too strong - diluted at the time of inspection. Ensure staff follow the test strips and chart when making up the sanitizer. Corrected during inspection.
- F2.3B Manual dishwashing procedure 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Clean out cooler where food debris has spilled.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Walk in freezer - currently not operational, items have been moved to other freezers. Advised part has been ordered and should arrive for mid December. • New rubber door seals required for the freezer in the back area.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Post permit.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Ensure staff record the exact temperature in logs, not the legislated number of 4C. Discussed and resolved with manager. Health Officer to review logs next time attending.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Facility is currently not using the 2 compartment sink in the back room for manual dishwashing. Staff stated the single handwash sink is being used for both handwashing and dishwashing. This is not a sufficient or approved procedure. Owner is to contact EHO to discuss a solution.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • See F2.3 for information.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Handwash sink is also currently being used as a dishwashing sink. The handwash sink must be dedicated to only handwashing and must remain accessible to staff at all times.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): • See F2.3 for further information. Operator is to contact EHO to discuss renovations/changes occurring on-site.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Hot held foods <60C. Operator turned the food up at the time of the inspection. RESOLVED.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) No sanitizer in bottles when Health Officer attended - New bottle made up at the time of inspection. RESOLVED.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Outstanding Items - Completion on or before the date noted above - please send a picture showing compliance. 1) Condensation of water has built up inside the sandwich cooler. Please clean and send a photo showing that the cleaning has taken place. 2) Do not store the tongs for the hot items on the counter below the hot holding unit - store them on a clean and sanitary surface, and ensure that they are removed every 2-4 hours and washed/rinsed/sanitized. Resolved: 1) Unlabelled sanitizer - labelled at the time of inspection. RESOLVED.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) It was noted during the inspection that the facility has a 2 compartment sink for the washing/rinsing and sanitizing of equipment. Sinks are of domestic size. The facility to look into upgraded the washing/sanitizing capabilities of the kitchen as the sinks are not large enough to submerse equipment full, and lack the 3rd compartment that is needed to properly wash/rinse/sanitize. The Canadian Food Retail and Food Services code has removed 2 compartment sinks as suitable washing set ups, and facilities are to upgrade to 3 compartment sinks that are large enough to submerse the largest cooking/baking/serving utensil, or provide adequate sinks and commercial dishwasher as approved by Health Officer. Health Officer to discuss with owner regarding options as owner was not onsite during the inspection.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Staff have not been keeping up the temperature logs. Please begin again. Also, audit cooking logs to be kept as well. I will email copies of these. Please scan and email me copies of the logs on the date noted above.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): 1) Probe thermometer required to monitor internal temperature of cooked items (such as samosas, chicken, etc). Samosa - probed internal > 74 deg C at the time of inspection.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Please clean up the items off the floor in the walk in cooler. Please take a photo showing that the floors have been organized and cleaned.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Temperature logs to be kept for the hot holding items (internal probe/thermometer in unit). Please begin today and take a picture and send showing the temperatures on the date noted above.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) EHO to email the template for completion.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
2 infractions
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): • FOODSAFE Level 1 certified person not present at time of inspection.
- F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature records to be maintained on a daily basis for prep and sandwich display coolers and hot holding unit. • Copy of food safety plan guide and temperature logs provided for operator use.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Monitoring
2 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Probe thermometer should be provided for cooking of hot dogs to ensure temperatures are met.
- 1.3 - Accurate thermometer must be available to monitor process.
- 2 - Are proper hot holding procedures followed?
- Observation(s): All hot held items greater than 60degC. As above, provide probe thermometer (or other thermometer) to measure the temperature of hot dogs and soups (to ensure they are held greater than 60degC.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
2 infractions
- 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
- 1 Observation, Low Severity of Consequences : Chemicals, cleaners and other agents must be stored in a room or cabinet separate from any food.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Foods stored in refrigerated display case were relocated until temperature is at 4 °C or colder.
- 1 Observation, Low Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?