Canco #257 Store
10 Old North Thompson Hwy Clearwater BC V0E 1N2 · Food Retailer - Food Store
8 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sandwich cooler: 6.2 C. Milk cooler: 4 C
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility has chlorine test strips, but is using quat sanitizer. Quat test strips needed, and/or have bleach onsite for sanitizing food contact surfaces.
- 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): Clean up is needed at back sinks to allow proper access for equipment and utensil washing for the store and ice cream service.
- 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.
- F2.5K 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
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • 1x thermometer required for milk cooler.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Coffee creamer was stored at room temperature beside the coffee machine. Ensure the creamer is refrigerated at 4C or colder as indicated on the label. Staff discarded coffee creamer.
- 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
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Thermometers required inside fridge units containing food items. 2) Test strips are required for the sanitizer - if using bleach, purchase chlorine sanitizing test strips. If using "quats" based sanitizer, purchase test strips for quats. Sanitizer test strips can be purchased online or Cleanway supplies in Kamloops should you be in the Kamloops area.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) You must ensure that the equipment and parts inside the coffee machine are cleaned and disinfected as per the instructions provided by the manufacturer on the inside of the machine. You must use the 2 compartment sink method with soap and hot water, rinse and then hot water and sanitizer (such as bleach or quats). Provide a written procedure on how the parts inside the machine are cleaned and disinfected. Provide written procedure for cleaning and disinfecting the internal food contact parts for the coffee dispensing machine.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) As discussed handwash sink requires paper towel inside a dispenser located at the handsink. (currently located stacked on top of ice cream chest). Provide by May 25th
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) As per F2.3 above, provide written procedure for cleaning and disinfecting the internal food contact parts for the coffee dispensing machine.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions