Edgewood General Store
217 Lakeshore Ave Edgewood BC V0G 1J0 · Food Retailer - Food Store
7 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): F2.5B(1): There is a leak at the sink (p-trap) in the meat processing room. Corrective Action: Repair the sink/water system to stop the leak. F2.5B(2): Inadequate cleaning in some areas. Overall sanitation is satisfactory. • Microwave interior • Under shelves in the walk-in cooler • Walk-in freezer (packaging and debris) Corrective Action: Clean the areas identified. Remove the trays from under the display racks in the walk-in cooler. The trays can obstruct and discourage proper cleaning; Inspect the area periodically and clean as needed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food was measured above 4°C in some coolers: • Dairy and meat walk-in cooler (6°C at the glass doors) • Front areas of the open-air produce cooler (12°C) Corrective Action: Adjust or service the walk-in cooler so food is held at 4°C or colder. Store product towards the back of the produce cooler. Avoid overstock. Monitor and record temperatures for all refrigeration units.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The thermometer in the produce cooler is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit.
- 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: There are gaps under the garage door and man door in the receiving area. Corrective Action: Seal the gaps to exclude pests. Ensure there is no visible daylight under and around closed exterior doors.
- 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: Meat processing equipment is sprayed with sanitizer, not always immersed. Corrective Action: Sanitize any cleaned items (that can fit in the warewashing sink) via immersion in 200 ppm sanitizer solution for 10-30 seconds. Larger cleaned items can be spray-sanitized provided the solution is applied to all surfaces. F2.3D: Vinegar is used as a cleaner and sanitizer in the meat processing room. Vinegar is incapable of achieving the 5-log (99.999%) reduction of pathogens required for food contact surfaces. Corrective Action: Discontinue the use of vinegar as a sanitizer. Use an approved product suitable for food contact surfaces (e.g. 200 ppm bleach solution or quaternary ammonia sanitizer).
- F2.3B Manual dishwashing procedure 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): F2.5B(1): Fly ribbons are suspended above food contact surfaces in the meat room. Corrective Action: Position fly ribbons away from food prep areas and clean item storage to prevent contamination from fallen debris. F2.5B(2): There is a hole in the floor inside the meat room. Trip hazard and potential pest harbourage area. Corrective Action: Determine its purpose (i.e. floor drain, access port). If it serves no essential purpose, fill and/or cover the hole so the floor is continuous and easy to clean. Do the same for other uneven areas. F2.5D: Unlabeled spray bottle in the meat room. Corrective Action: Label all spray bottles to identify their contents.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7C: Customers obtain single pepperoni by hand from open packages in the reach-in beer cooler. No utensils are provided. This can contaminate the remaining portion. Corrective Action: Provide equipment (e.g. utensils, utensil storage container, bags, signage) so patrons can obtain pepperoni in a sanitary manner. Clean and sanitize utensils and their storage container daily or as needed when stored at ≤4°C. In-use utensils at room temperature must be cleaned and sanitized at least every 4 hours.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: There are gaps under and around the front exterior door and under the garage door in the back storage area. Corrective Action: Seal the gaps to exclude pests. Ensure there is no visible daylight under and around exterior doors.
- 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): F2.5A: The evaporator fan covers for the back walk-in freezer are not installed. Fan blades are exposed. Corrective Action: Briefly shut down the unit and safely reinstall the fan covers.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 4.1 Raw meat display cooler at 7-8 °C. Turned down at time of inspection. Retested at 6-7 °C - continue to adjust and monitor or call for service. 4.2 Accurate NSF certified thermometers required for all cold holding equipment (including coolers and freezers). Store walk-in cooler, display freezers are monitored with an alarmed system which signals the owner at home when temperatures are not in compliance. Please supply an external NSF certified thermometer in these units as well.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 8.8 Ice scoop being stored on top of a dusty box. Please store ice scoop in a sanitary container with a tight fitting lid and wash, rinse, sanitize daily. Ice scoop was washed, rinsed and sanitized then placed in a container with a lid at the time of inspection. Meat processing area is to be washed with hot soapy area, rinsed with clean water, sanitized with 100 ppm chlorine bleach and air dried.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 14.11 Back storage area is cluttered and could create a harbourage area for pests. Please declutter and ensure all food for human consumption is stored at least 6 inches off the floor. 14.12 Daylight is visible under the garage door. Please install a new door sweep/weather stripping/level concrete floor to prevent entry of pests.
- 14.11 - The premises must be maintained to prevent harbourage of pests.
- 14.12 - The premises must be protected against entry of pests.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 18.1-18.3 Please ensure your sanitation plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Please refer to the document Writing a Sanitation Plan and submit for review and approval.
- 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.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions