Canal Flats Family Pantry
8953 Arbuckle St Canal Flats BC V0B 1B0 · Food Retailer - Food Store
9 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Daylight can be seen around back door. To help prevent the entry of pests into the facility all entrances should seal properly.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Flooring in the walk-in cooler is soiled and requires cleaning and sanitizing. Flooring in the walk-in freezer has debris and requires cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Meat processing department was using an unknown sanitizer for food contact surfaces. The sanitizer did not have any concentration of chlorine, quaternary ammonium chloride (quat) or hydrogen peroxide, so it was replaced with quat during the inspection. Facility must ensure that all sanitizers are at the proper concentration and are labelled with their contents to prevent accidents and effectively kill food-borne pathogens. Alcohol sanitizers above 70% are effective at killing some viruses like Covid-19, but may not be effective against food-borne pathogens like bacteria and spores with a thicker membrane/cell wall.
- F2.3C Clean in place warewashing procedures 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Observed a build-up of mould on the inside of the egg and milk cooler. Also observed a build-up of dust on the fans within this cooler. These areas should be cleaned and sanitized with a bleach solution to prevent the contamination of food products. 2. Shelving units within the raw meat processing area had a light build-up of dirt/debris. Please ensure these shelving units are routinely cleaned and sanitized with the rest of the meat processing room each afternoon.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel in dispenser at hand sink in butcher area. Ensure the dispenser has paper towel in it or paper towel is available at the hand sink.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Dishware (meat and bakery area) were being washed, sanitized and then rinsed. Reviewed proper 3-compartment sink dishwashing method. Wash, rinse, fully immerse in sanitizer for 2 minutes, air dry. Additional info attached to report. 2. Ensure a sanitizer spray bottle or bucket is available for sanitizing surfaces/equipment. Use sanitizer in spray bottle to clean in place any items too large to wash in 3-compartment sink ie. parts of the meat slicer. Additional info attached to report. Ensure that wiping cloths are either single use or kept in a bucket of approved sanitizer (100-200ppm bleach or 200ppm Quats) when not in use.
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Knife holder in butcher area has ground beef debris on it. Ensure this is taken apart and cleaned and sanitizer regularly. 2. The counter in the butcher area has the laminate coming off in multiple areas/edges. This can make it difficult to properly clean and sanitize. Ensure this counter is replaced/repaired. 3. Ensure any equipment/clutter that is not required for the store is moved off the premises. It can make it hard to clean properly and gives pests hiding spots.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel in dispenser at hand sink in butcher area. Ensure the dispenser has paper towel in it or paper towel is available at the hand sink.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Cutting boards in the meat section had noticeable grooves at the time of inspection. Replace any cutting boards that show signs of wear and tare. Any board with noticeable grooves must be replaced as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods. 2. There was an accumulation of debris in the meat bandsaw at the time of inspection. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 10 - Are foods from approved sources?
- Observation(s): Several baby foods were noted to be past their expiry dates. Instructed operator to remove them from the shelf and to not sell them to the public. Ensure that products (especially baby foods) sold to the public are not past their expiry dates.
- 10.1 - All foods on the premises must be from an approved source.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions