Clinton Budget Foods
1429 Cariboo Hwy Clinton BC V0K 1K0 · Restaurant - Food Service
9 inspections
- Monitoring
7 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Operator has placed labels on the ground beef, however the information on the labels is incorrect. Ensure labels accurately reflect the source of the ground beef.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips available on site. Corrective Action: Acquire test strips are available to monitor concentration of sanitizing solutions daily. Monitor the expiry date of the test strips.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rear door was closed at time of inspection, however large gaps remain around most of the edges of the door. Corrective Action: Repair the door so that when it is closed, there are no gaps and no light visible around the outside.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Floor in the food preparation area is damaged with several sections missing exposing unfinished sub floor below. Holes in the sub floor extend into the basement. This flooring is not smooth, durable, or impervious and presents a contamination risk as it cannot be cleaned. Corrective Action: Have the floor repaired/replaced so that the material is smooth, durable, impervious, and easy to clean. The operator initially reported this would be completed in 15 days however this has not been completed. Operator confirmed it will be completed in two weeks.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Repeat Infraction: No Food Safety Plan available on site. This was noted in a previous inspection and not corrected. Corrective Action: Prepare and submit a comprehensive Sanitation Plan to the EHO. Resources provided.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Repeat Infraction: No sanitation plan on site. This was noted in a previous inspection and not corrected. Corrective Action: Prepare and submit a comprehensive Sanitation Plan to the EHO. Resources provided.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): One FoodSafe certificate provided, however this individual is present at all times while the facility is open. Ensure that at least one person with valid FoodSafe is present when the facility is open. Ensure anyone handling food at this location completes FoodSafe certification.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Repeat Infraction - Food stored in the hot holding unit was measured at 45°C. Corrective Action: Discard food that was not maintained at a temperature of 60°C. All food being stored in a hot holding unit must be stored at a minimum of 60°C at all times.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Sanitizer test strips were not located on-site. Corrective Action: Acquire test strips.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: The back door was left open. Corrective Action: The door must be closed at all times.
- 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): Floor in the food preparation area is damaged with several sections missing exposing unfinished sub floor below. Holes in the sub floor extend into the basement. This flooring is not smooth, durable, or impervious and presents a contamination risk as it cannot be cleaned. Corrective Action: Have the floor repaired/replaced so that the material is smooth, durable, impervious, and easy to clean. The operator initially reported this would be completed in 15 days however this has not been completed. Operator confirmed it will be completed in two weeks.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Repeat Infraction - No food safety plan was available on site. This is an outstanding infraction. Corrective Action: Prepare a food safety plan and submit it to the Environmental Health Officer for review.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Repeat Infraction - No sanitation plan was available on-site. This is an outstanding infraction. Corrective Action: Prepare a sanitation plan and submit it to the Environmental Health Officer for review.
- 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.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): F3.5: Repeat Infraction - one employee on-site must have a valid food safe certificate. Corrective Action: Acquire food safe certificates for any staff members cooking.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
12 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Repeat Infraction: Hot holding unit temperature measured at 50°. Food temperatures measured with probe thermometer from 48°C to 52°C. Products within determined to be subject to temperature abuse and were discarded. Corrective Action: Have the unit serviced so that it is able to maintain ≥60°C consistently while in use. Monitor and record the temperature of the unit at regular intervals through the day. Ensure the unit us fully preheated prior to placing hot food inside.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Packages of frozen round beef with no labels found in the freezer. Operator was unable to produce a label or invoice at the time of the inspection. Corrective Action: Remove the packages of ground beef from the freezer until their source can be confirmed and appropriate labels attached.
- F1.6A All foods on the premises must be from an approved source.
- F1.7 Are foods protected from contamination?
- Observation(s): • No sanitizer present on the premises, and operator confirms that they do not sanitized food contact surfaces, equipment or utensils. • Bags of frozen sausage rolls and samosas broken open in the chest freezer and are loose in the freezer compartment. Corrective Action: • Suspend all food preparation and service until all surfaces, equipment, and utensils have been washed, sanitized with an appropriate food surface sanitizer of acceptable concentration, and air dried. • Transfer these loose items in the freezer to an appropriate food safe container or bag.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips available on site. Corrective Action: Once a sanitizer is chosen, ensure the corresponding test strips are available to monitor concentration of sanitizing solutions daily. Monitor the expiry date of the test strips.
- 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): Repeat Infractions: • Back door was open at time of inspection. When closed, the door does not seal and has large gaps around the edges, This can allow for the entry of pests. • Clutter and garbage provide harborage for pests. • Food debris throughout the rear of the premises are attractants for pests. Corrective Actions: • Keep the back door closed at all times, unless it is actively being used ie for deliveries. Repair the door so that when it is closed, there are no gaps and no light visible around the outside. • Remove all clutter and garbage from the food preparation area • Clean and sanitize the entire food preparation area to remove food debris and other attractants.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- 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): No sanitizer in use on site. Food contact surfaces, equipment, and utensils are not being sanitized. Corrective Action: Choose an approved food safe sanitizer and prepare working solution of an appropriate concentration. This solution must be used to sanitize all surfaces, equipment, and utensils in the facility including regular sanitizing through the day, and for all manual dishwashing. Concentration should be monitored using test strips.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Repeat Infraction: Food spills and debris noted throughout the food preparation area including food contact surfaces, equipment, floors and walls • Floor in the food preparation area is damaged with several sections missing exposing unfinished sub floor below. Holes in the sub floor extend into the basement. This flooring is not smooth, durable, or impervious and presents a contamination risk as it cannot be cleaned. Corrective Action: • Fully deep clean and sanitize the entire food preparation area including food contact surfaces, equipment, floors, and a walls. Remove all spills and food debris. Include all of these activities in your regular sanitation schedule to prevent this from occurring in the future. • Have the floor repaired/replaced so that the material is smooth, durable, impervious, and easy to clean. The operator repots this will be completed within 15 days.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Repeat Infraction: No drying rack available for dish drying. This was noted in the previous inspection and not corrected. The operator indicated he has the rack on the premise and will install. Corrective Action: Install the dish drying rack.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Handwash stations near the ice cream freezer, and in the food preparation area were not equipped with paper towel • Handwash station in the food preparation area was obstructed by a pallet of items • Hand wash sink near the coffee station does not have soap or paper towel Corrective Action: • Place a paper towel dispenser at the sink next to the ice cream freezer and ensure it is filled at all time with single use product. Have the paper towel dispenser in the food preparation area repaired so it dispenses properly. • Ensure all hand wash sinks are accessible and unobstructed at all times. Do not stack deliveries or pallets in front of the sink • Equip the hand wash sink at the coffee station with soap and paper towel.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Repeat Infraction: No Food Safety Plan available on site. This was noted in a previous inspection and not corrected. • Temperature logs are not maintained. Corrective Action: • Prepare and submit a comprehensive Food Safety Plan to the EHO • Monitor and record temperature of all hot and cold holding units in the facility at least once daily. Template provided. Send the next month records to the EHO for review.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Repeat Infraction: No sanitation plan on site. This was noted in a previous inspection and not corrected. • Sanitation logs are not maintained. Corrective Actions: • Prepare and submit a comprehensive Sanitation Plan to the EHO. Resources provided. • Monitor and record concentration of sanitizing solutions daily, or more frequently as needed. Template provided.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): One FoodSafe certificate provided, however unable to determine if this individual was present at all times while the facility is open. Ensure that at least one person with valid FoodSafe is present when the facility is open, and it is recommended that anyone handling food at this location complete FoodSafe certification.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot holding display: 57 C. Two door glass front freezer in preparation area: -1 C. Egg wash and feta cheese was left out at room temperature (no active preparation was being done).
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door is not properly sealed. Food spills noted throughout prep area. Some flies noted in prep area.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Food spills noted on stainless steel table and other surfaces in preparation area. General cleaning is needed in storage area and thorough cleaning is needed for food equipment and utensils in preparation area. Ensure all food contact surfaces are washed, rinsed and sanitized after each use.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Drying rack is needed above dishwashing sinks.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser in prep are needs refilling.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan available onsite
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan available onsite
- 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.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): None of the staff onsite at time of inspection have valid food safety training certificates.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back receiving door was observed with a small gap even when closed. This can allow possible entry of pest into facility. Corrective Actions: • Ensure that the gap is sealed or new weather stripping is added to seal it. There should be not gap in this door.
- 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): • Sanitizer solution was reformulated, the new solution was measured at 200 ppm chlorine. The bottle was labeled as sanitizer - bleach + water As an operator you must ensure that the sanitizer is checked with sanitizer testing strips and regularly reformulated as the bleach concentration will degrade overtime and use,
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Please provide copies of current Foodsafe certifications for staff at the store. A Foodsafe certified staff member must be on site at all times. Provide EHO with copy for verification
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Corrective Actions: • Ensure that a probe thermometer is always available onsite to use. it must be accessible to staff and used to test if cooking temperature are being met (74°C) • Testing strips are also needed. Please purchase the required testing strips.
- 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): Please have a sanitizer solution (bleach 200 ppm- ) available for front counter or microwave "food prep" areas. Please be reminded to have this labeled as well.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Please provide copies of current Foodsafe certifications for staff at the store. A Foodsafe certified staff member must be on site at all times. Provide EHO with copy for verification
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Ensure that a probe thermometer is always available onsite to use. it must be accessible to staff and used to test if cooking temperature are being met (74°C) • Testing strips are also needed. Please purchase the required testing strips.
- 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): Please have a sanitizer solution (bleach 200 ppm- ) available for front counter or microwave "food prep" areas. Please be reminded to have this labeled as well.
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator to provide copy.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips were not available during inspection. Please have them available for sanitizer verification.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Please have a sanitizer solution (bleach 100 ppm- 1 capful to 3-4 L) available for front counter or microwave "food prep" areas. Please be reminded to have this labeled as well.
- 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): Hand washing station by microwave and coffee area was obstructed with a "live bait" cooler during inspection. There is a second hand sink available behind the counter. Please have both hand sinks available to encourage hand hygiene.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Please provide copies of current Foodsafe certifications for staff at the store. A Foodsafe certified staff member must be on site at all times.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine monitoring test strips must be available and in use. Please report to inspector once the test strips are sourced.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Basement appears to have living quarters that are not separated by lockable doors at this time. Operator explained there is no one living in the building; former operator was occupying basement before and items were left behind. Please report to inspector once this issue is being resolved.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Please report to inspector once food safety training certifications are attained.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?