Copper Valley Grocery & Gas
18 Ponderosa Ave Logan Lake BC V0K 1W0 · Restaurant - Food Service
12 inspections
- Monitoring
7 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Operator reports using wipes and a wet rag in place of handwashing. Corrective Action: Proper handwashing cannot be replaced with any other method of cleaning hands. Discontinue use of wipes and rags for cleaning hands and be sure to wash hands regularly while preparing food.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rear door in food prep area has torn screen and a gap at the bottom that may allow for the entry of pests. Corrective Action: Repair the torn screen and place weather stripping or a door sweep at the bottom to seal against the entry of pests. If the door cannot be repaired, the solid exterior door must remain closed at all times.
- 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 wipes cannot be used in place of prepared sanitizing solution. The wipes are unable to ensure the surface stays wet at least 60 seconds, and you cannot monitor concentration of sanitizer in the wipes. Corrective Action: Prepare as solution of approved sanitizer such as quats or chlorine, and use to sanitize all surfaces, equipment, and utensils. These wipes can only be used as a final step after appropriate sanitizing.
- 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): Repeat Infraction: The handwashing sink in the food prep area was turned off, and obstructed. Corrective Action: The handwashing sink must be turned on, provide hot and cold water, and MUST be used by food handlers. There is no acceptable alternative to hand washing.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Repeat Infraction: Temperature logs are not maintained. Corrective Action: Monitor and record temperature of fridges and freezers daily. Template provided.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Repeat Infraction: Sanitation logs are not maintained. Corrective Action: Monitor and record concentration of sanitizing solutions daily. Template provided.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Repeat Infraction: Operator has still not completed FoodSafe Certification Corrective Action: Operator must complete FoodSafe Level 1 Certification immediately.
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
9 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Raw bacon stored above ready to eat foods and drinks in the walk in fridge. Corrective Action: Rearrange the walk in fridge so that raw bacon is stored on the bottom shelf.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): REPEAT INFRACTION: No sanitizer test strips for chlorine sanitizer on site. Corrective Action: Purchase chlorine test strips to monitor the concentration of sanitizing solution. Operator was left with some test strips until some are ordered.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rear door in food prep area has torn screen and a gap at the bottom that may allow for the entry of pests. Corrective Action: Repair the torn screen and place weather stripping or a door sweep at the bottom to seal against the entry 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): Sanitizer in food preparation area had 0 ppm chlorine. Operator prepared new solution and concentration was measured at 200ppm using EHO test strips
- 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): Wiping cloths not stored in sanitizing solution. Operator prepared a bucket of sanitizer for wiping cloths. This must be changed as needed to maintain appropriate concentration of sanitizer.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash station was accessible but not turned on. Ensure the sink in the food preparation area is turned on at all times during operating hours so that hot water is available.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): REPEAT INFRACTION: Daily temperature logs are not being maintained. Monitor and record temperatures for all coolers and freezers daily.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): REPEAT INFRACTION: Daily sanitation logs are not being maintained. Monitor and record sanitizer concentration daily.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): REPEAT INFRACTION: The primary operator must have current FOODSAFE training. Provide photo verification of course registration.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Soap dispenser at the food prep area handwashing station was empty at the time of inspection. Corrective Action: • Refill the soap dispenser at the handwashing station.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature logs of the coolers/freezers must be maintained. Please use the template emailed by the EHO.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Sanitation logs of the sanitizer solution concentration must be maintained. Please use the template emailed by the EHO.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Back hand sink needed liquid soap in dispenser. Ensure this sink is always supplied with hot and cold water when handling food
- 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): Food temperature in front deli display case found to be in excess of 4c Advised staff who stated they would contact owner
- 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
0 infractions
- Monitoring
6 infractions
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Plan was submitted for a temporary set up in lower food area.( May 2017) There is no plumbing currently in the back end of the store so a portable hand wash station was purchased to supply hot and cold running water for a temporary hand wash area with no expansion of services. Staff still noted to be slicing meat and wrapping sandwiches in the back room that they were previously told not to. All food handling to be done in the front until the back area has plans submitted and hand washing available. Submit plans and specifications for renovations to the back storage room
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): April 5/16 comments: Food being prepared and packaged in an area without sinks, and being used as the store storage area. The top of the Deep freezers are being used as the food preparation area and not clear what if anything being used to protect food from contamination from these surfaces. This has been documented in previous inspection reports as well . (Sept 2013) Any cutting boards used etc must be small enough to be able to be immersed in the domestic 2 compartment sink located at the front of the store. Back area has had some changes since last inspection: Stainless steel tables installed for food/meat slicers Staff indicated equipment can fit in the existing domestic 2 comp sinks at the front of the store where the sandwiches are now being made. They are still being wrapped however in the back room.
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Plan for consideration was submitted. This would be for a temporary set up in the back area with operator looking forward to establishing a more permanent situation of plumbing , drainage etc
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Domestic 2 comp sink at front of store Renovation of back not yet completed.
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- F3.4G - Food premises operations must be separated from incompatible areas and activities.
- F3.4M - Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Front hand sink supplied. Back portable hand sink not yet operational.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): In order for approvals of your addition, you must be following all aspects of the food safety plan including taking temperatures AND keeping records.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
5 infractions
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Staff still noted to be slicing meat and wrapping sandwiches in the back room that they were previously told not to. All food handling to be done in the front until the back area has plans submitted and hand washing available.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bleach and water sanitizer being used but bottle had no detectable bleach. Staff must be changing the sanitizer every couple days or at very least checking the concentration with the chlorine test strips
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): April 5/16 comments: Food being prepared and packaged in an area without sinks, and being used as the store storage area. The top of the Deep freezers are being used as the food preparation area and not clear what if anything being used to protect food from contamination from these surfaces. This has been documented in previous inspection reports as well . (Sept 2013) Any cutting boards used etc must be small enough to be able to be immersed in the domestic 2 compartment sink located at the front of the store.
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): The approved food preparation area is located at the front of the store but staff are not preparing food here. There has been no approvals given for food preparation in the back storage area. This area does not meet minimum health standards for this type of food handling. There are no sinks, surfaces are worn and area is being used to store retail store items including windshield wiper fluids. If you would like to proceed with getting this area approved for food preparation you will need to submit a plan to Interior health for approvals. Cease all food preparation including slicing meats in this area until approvals are obtained. The front food area is currently being used for drink dispensing units which could be moved elsewhere to improve space for food preparation.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4G - Food premises operations must be separated from incompatible areas and activities.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
8 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Front display case, food temperature found to be 7c. (sausage rolls). Operator states condenser in cooler ices up. Piping underneath had ice. This cooler should be serviced as food temperatures must be maintained at 4c at all times. If you are having problems lowering the temperature then service the cooler. Walk in cooler needs a new thermometer. Operator states temperature never changes which should be an indication that the thermometer likely is not functioning as it should. Reading on EHO thermometer was 38F, reading on walk in thermometer 42 F
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Any staff member accessing areas where food is prepared must have long hair tied back. This includes the back area. Staff must not prepare food or conduct duties such as wrapping muffins in an area without proper hand washing facilities.
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Food such as sandwiches are being prepared in the storage area of the premise which lacks plumbing and sinks. This is not permitted. There are no facilities for staff to wash hands before commencing food handling in this area.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): All equipment must be able to be immersed for sanitizing including cutting boards and meat slicer blades. If these sinks are not large enough, new sinks will be required. Back freezer tops are not constructed of material that would be conducive being sanitized appropriately and are being used for food preparation and packaging.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Food being prepared and packaged in an area without sinks, and being used as the store storage area. The top of the Deep freezers are being used as the food preparation area and not clear what if anything being used to protect food from contamination from these surfaces. This has been documented in previous inspection reports as well . (Sept 2013) Any cutting boards used etc must be small enough to be able to be immersed in the domestic 2 compartment sink located at the front of the store.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): The approved food preparation area is located at the front of the store but staff are not preparing food here. There has been no approvals given for food preparation in the back storage area. This area does not meet minimum health standards for this type of food handling. There are no sinks, surfaces are worn and area is being used to store retail store items including windshield wiper fluids. If you would like to proceed with getting this area approved for food preparation you will need to submit a plan to Interior health for approvals. Cease all food preparation including slicing meats in this area until approvals are obtained. The front food area is currently being used for drink dispensing units which could be moved elsewhere to improve space for food preparation.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff are not maintaining records cooler/freezer temperatures. Operator states thermometers never change temperatures. This should be an indication that thermometers need replacing. It is expected at minimum temperatures are taken and documented on a daily basis. Continued non compliance.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions