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Canada Safeway Deli- Smithers

3664 Highway 16, Smithers, V0J 2N0 · Restaurant

4 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. Environmental Health Officer Observed the dedicated hand wash sink equipped with single use paper towel, liquid hand soap and supplied with potable hot and cold water, however, at time of inspection the sink's drain was unable to discard grey water and appeared to have a blockage. The environmental health officer directed the operator to inform staff to use the alternate hand washing sink equipped with liquid soap, single use paper towel that is supplied with potable hot and cold water under pressure with adequate drainage until the other hand wash sink is repaired and in good working order. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator to repair drainage in hand wash sink basin and ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water and adequate drainage of grey water from hand washing must be provided to facilitate proper hand washing.
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C - Cheese products were measured between 5-10°C. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some hard-to-reach areas, such as under equipment, and some cupboard handles were noticeably dirty during the inspection. Public Health significance - insufficient cleaning can lead to contamination of food or pest infestations.
      • Corrective Action: All areas need to be cleaned on a regular basis so that the facility is maintained in a sanitary condition.
  4. Routine Inspection

    0 infractions