Butcher Boys Food Mart
4803 Pleasant Valley Rd Vernon BC V1B 3L7 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure that all quats sanitizer dispensers in the facility are tested and documented daily. All cooler , hot holding and cooking temps are monitored and documented daily.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All sanitizer concentrations must be monitored and documented daily. NOTE other than the sanitizing concentration monitoring the overall monitoring and documenting of operating parameters is very good inc cooking temps.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): -Deli fridge: 1C and Display Fridge: 4C, Bakery walk in freezer: -17C -Cream cheese icing is placed in display fridge, any cinnamon buns made with this go in this cold case as well **No NSF certified thermometer inside the display fridge with sandwiches
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): **There is quite a bit of dust on the lights, ceiling, and vent in the bakery area of the deli
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): **No written food safety plan
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): **No written sanitation plan
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): **-Thermometers are missing in all the deli coolers -Temperatures are being recorded for the coolers and freezers using an infrared gun
- 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): Wiping cloth stored in greater than 200ppm Quaternary Ammonia sanitizer solution. Deli meat slicer is sanitized with Quaternary Ammonia frequently after use and then broken down at the end of the day for a thorough cleaning and sanitizing, reminder that sanitizing of the slicer should be done at least once every 4 hours. Discussed three compartment sink warewashing and it is being done correctly with the 3 sinks, the Quaternary Ammonia sanitizer is measured as per the manufacturer's recommendations for sanitizing. **7 Knives in the deli are being stored in between two counters - as discussed this is not a very sanitary way of storing knives as any food debris or contamination may get onto these knives
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Fluroescent lights in the food handling area of the deli do not have shatterproof covers
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions