Circle K #11194
71-2801 10th Ave NE Salmon Arm BC V1E 2S3 · Restaurant - Food Service
11 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Used pizza cutter sitting on counter at room temperature beside pizza oven. Ensure that dirty utensils are removed from the area after use to discourage its reuse.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5 Used pizza wheel cutter was left on counter for extended time after use, exposing it to possible contamination. Corrective Action F2.5 Wash pizza cutter and store in protective cover/container in between uses.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of pizza in the hot holding unit measured at 55 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at a temperature of 60° C or above. Adjust temperature of hot holding unit to ensure that food is maintained at 60 °C or above.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
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- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Spray bottle or bucket of sanitizer was not available for sanitizing food contact surfaces. Quats solution was available but no solution was made and ready-to-use at the time of inspection. Please ensure spray bottles are labelled and ensure test strips are available to verify the concentration. Note: - Please ensure all service utensils (e.g. tongs for baked goods and candies) are properly washed and sanitized using the three-compartment sink manual dishwashing method. Reminded that washing and rinsing can be done in the first sink and sanitizing can be done in the second sink. Manual dishwashing method includes: 1) wash with warm soapy water 2) rinse with warm water 3) sanitize with Quats at 200ppm by submerging the items in the solution for at least 2 minutes 4) air dry.
- F3.2 - Is the contact information the same?
- Observation(s): Please provide information regarding the changes and when it will occur.
- F3.2A - Updated contact information must be provided to the health officer.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution for food contact surfaces was not available at the time of inspection. Quaternary Ammonium (Quats) dispenser was not providing adequate amount of Quats. None was detected with test strip. Please ensure that 200ppm of Quats is available for sanitizing food contact surfaces or for manual warewashing. Requested operator to use bleach solution for sanitizing food contact surfaces until adequate amount of Quats can be provided. For a spray bottle, 200ppm of chlorine is required to properly sanitize. 200ppm of chlorine can be made by adding 1tsp of unscented household bleach to 1L of water. For manual dishwashing, 100ppm of chlorine is sufficient for sanitizing. 3 compartment sink manual dishwashing method includes 1) wash with warm soapy water 2) rinse with warm water 3) sanitize with bleach solution by submerging the item in the solution for at least 2 minutes then 4) air dry.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No sanitizer at the time of inspection. Reviewed with operator regarding approved sanitizer for food contact surfaces. Approved sanitizers include chlorine at 200ppm or Quaternary Ammonium (Quats) at 200ppm. Please ensure that all food contact surfaces including any clean-in-place equipment are cleaned and sanitized with approved sanitizer at appropriate concentration on a regular basis. This should be part of the facility's Sanitation Plan. Note: - 200ppm of chlorine can be made by adding 5mL of household bleach to 4 L of water. - 200ppm of Quats should be made according to manufacturer's instructions. - Reviewed manual dishwashing method with operator. This should be part of the facility's sanitation plan. Manual dishwashing includes: 1. wash with warm soapy water 2. rinse with warm water 3. sanitize with chlorine at 100ppm or Quats at 200ppm by submerging the equipment/utensils (including tongs) in the sanitizer solution for at least 2 minutes. 4. air dry - 100ppm of chlorine can be made by adding 2.5mL of household bleach to 1L of water. 200ppm of Quats should be made according to manufacturer's instructions. - Please review with staff regarding proper manual dishwashing method.
- 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): New operator. Requested to provide proof of FOODSAFE certification.
- 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
- 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available on-site upon request.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available on-site upon request.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions