Circle K #11219
2087 Vernon St Lumby BC V0E 2G0 · Food Retailer - Food Store
10 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Some food in the small sandwich cooler was measured at 7°C. The temperature is variable. Only products at the very back of the unit are held at 4°C. The exterior temperature display is not representative. RECURRING INFRACTION. Corrective Action: Transfer overstock to an alternate cooler at 4°C or colder. Adjust, repair, or replace the sandwich cooler so food is maintained at 4°C or colder. In the meantime, reduce the quantity of perishable food in the cooler (1-2 layers only) and keep it towards the back so it is held at 4°C or colder. Restock from the walk-in cooler as needed.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation of the plastic shelving units in the walk-in cooler. Corrective Action: Clean and sanitize the affected shelves to remove mould and debris.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Some food in the open sandwich cooler was measured at 7°C. Corrective Action: Move food towards the back of the cooler so it is held at 4°C or colder. Do not overstock. Adjust or service the cooler as needed so food is maintained at ≤4°C in all sections. Monitor and record temperatures.
- 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
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B (1): Front sandwich cooler was operating at 7°C on the bottom shelf. The unit operates colder (4°C) on the upper two shelves. Corrective Action: Adjust or service the sandwich cooler so it holds 4°C or colder throughout the entire unit. F1.2B (2): Bagged milk product located in the dairy dispenser machine was measured at 6°C. Corrective Action: Adjust or service the dairy dispenser machine so it holds food at 4°C or colder at all times.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Plywood covering a hole at the concrete utility structure at the rear of the property is dislodged, leaving the hole and utility lines exposed. Injury hazard. Corrective Action: Adequately cover or fill the hole to eliminate the potential injury hazard.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Food stored at the front of the open-air sandwich display cooler was measured at 7°C. The unit operates at 4°C or colder towards the back. Corrective Action: Transfer potentially hazardous food towards the back of the display cooler so it is held at 4°C or colder. F1.2B(2): Bagged milk products in the dairy dispenser machine were measured at 6°C. Corrective Action: Decrease the unit temperature so dairy is maintained at 4°C or colder. To ensure accurate monitoring, place the thermometer probe in contact with the dairy bag(s) inside the dispenser.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Left-most Froster machine has a leak. Residual liquid is being contained in a catch tray. Repairs are scheduled. Corrective Action: Advise the Environmental Health Officer (EHO) of the timeline for repair. Empty the catch tray regularly. Clean the area as needed.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A Quats QT-10 chemical test strips required to verify the concentration of sanitizer used. ACTIONS REQUIRED: • Operator to obtain appropriate chemical test strips (e.g. QT-10 Quats) and have available onsite for use in order to accurately verify the level of specific sanitizer used onsite. Operator to and email/text photo(s) to EHO clearly showing expiration date and type of chemical test strip(s) for infraction resolution.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B Daylight was still visible at bottom of main exterior door on jam side as the door does not sit flush against the door jam. ACTIONS REQUIRED: • Owner to repair door/install weather stripping/door sweep on exterior door and email/text photo(s) to EHO clearly showing no daylight visible under door for infraction resolution.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B, C, & D At the time of inspection, Quats sanitizer solution was not available onsite for manual dishwashing or clean in place warewashing. Sanitizer must be available onsite at all times and be kept at the correct concentration level for adequate sanitizing action. ACTIONS REQUIRED: • Operator to obtain Quats sanitizer and ensure it is kept available onsite at all times. • Operator to email/text photo(s) of sanitizer onsite to the EHO for infraction resolution.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E Handwashing/warewashing sink was observed to have a coffee carafe being stored in the sink at the time of inspection. ACTIONS REQUIRED: • Operator to remove item from sink. • Operator to ensure handwashing station remains accessible at all times (i.e. do not store items in the sinks) in order to facilitate proper and frequent handwashing.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): F1.4B NSF certified thermometer(s) required for walk-in cooler, Breyer's ice cream chest freezer.
- 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): F3.4L-1 Front exterior door still does not close completely - appears to hit at the top and not close all the way on the bottom. F3.4L-2 Daylight is visible around and under the front door to the facility. Please adjust new door sweep (lower to cover the gap better) and install weather stripping to prevent entry of pests.
- F3.4L - The premises must be protected against entry of pests.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): F3.5B Handwashing station at the front service area has soap in the dispenser however the batteries for the dispenser have died. Operator reports that batteries have been ordered and are scheduled to arrive this week. In the interim please supply liquid hand soap in a pump dispenser.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): 13.1 Facility was undergoing a renovation at the time of inspection. No additions or removal of equipment reported to be occurring - installing new coffee station.
- 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 14.12 Front exterior door does not close completely - need to adjust the self-closing door arm to pull door closed all the way. 14.12 Daylight is visible around and under the front door to the facility. Please install door sweep and weather stripping to prevent entry of pests.
- 14.12 - The premises must be protected against entry of pests.
- Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
0 infractions
- Monitoring
0 infractions