Skip to content
Loading map…

Edgewood General Store

217 Lakeshore Ave Edgewood BC V0G 1J0 · Restaurant - Food Service

6 inspections

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2C: Food in the hot holding case was measured at 50-57°C. Holding time is 2.5 hours. The food is unfit for consumption due to improper storage. Corrective Action: Discard unsafe food. Adjust the temperature of the unit so it maintains food at 60°C (140°F) or hotter. Verify internal temperatures with a sanitized probe thermometer. Food stored at 4-60°C for 2 hours or longer is unsafe and must be discarded.
      • F1.2C Potentially hazardous foods must be transported 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 could not be located. Corrective Action: Obtain chlorine test strips. F2.1B: There is no thermometer in the lower section of the horizontal display cooler. Corrective Action: Provide an NSF-certified refrigerator thermometer for the bottom section.
      • 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): F2.3B: Manual dishwashing does not include a consistent sanitize step. RECURRING INFRACTION. Corrective Action: Retrain staff. Sanitize cleaned equipment. Wash items with soap and rinse under running water in the first sink basin. Immerse items in sanitizer solution at 100-200 ppm chlorine (2.5-5 mL bleach per litre water) for at least 10 seconds in the second sink basin. Larger items may be spray-sanitized provided all surfaces are saturated. Leave sanitized equipment to air dry on a clean surface/dish rack. F2.3D: Sanitizer solution in one spray bottle was measured at 0 ppm chlorine residual. Corrective Action: Prepare new sanitizer solution at 200 ppm chlorine (5 mL bleach per litre water). Do not use commercial cleaners for sanitizing. Do not combine cleaner and sanitizer. Replace spray bottle sanitizer solution daily or when tested below 200 ppm.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C: The paper towel dispenser at the hand sink (2-basin sink) is empty. Corrective Action: Refill the dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1A: The operating permit is not displayed. Corrective Action: Post the permit in a visible location at the premises. If the permit cannot be found, contact our office to obtain a replacement ($30 fee).
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  2. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: Inconsistent temperature in the hot holding unit. Some samosas were measured below 60°C. Corrective Action: Adjust or service the hot holding unit so it maintains food at 60°C or hotter in all areas of the unit. Product held at 4-60°C for longer than 2 hours is unsafe and must be discarded. F1.2B: Some food in the top section of the deli display cooler was measured above 4°C. Temperature is variable. Corrective Action: Adjust or service the cooler so food is held at 4°C or colder throughout the unit. Ensure rack liners and other materials are not obstructing air circulation.
      • 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.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3C: Inadequate reheating procedures. Corrective Action: Reheat food to an internal temperature of 74°C or hotter before hot holding. Verify with a sanitized probe thermometer.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5: Improper handwashing technique. Corrective Action: Retrain. Wet hands with warm water, lather with soap for 15 seconds, rinse thoroughly, leave the water running - dry hands with paper towel, turn off the taps using paper towel.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: A thermometer is not present in the hot holding unit. Corrective Action: Provide an NSF-certified hot holding thermometer for the unit.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • 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 in some areas: • Lower section of the deli display cooler • Under racks in the walk-in cooler • Some surfaces in the meat processing room Corrective Action: Clean the areas identified. Remove cardboard from the lower section of the display cooler. F2.5C: Used wiping cloths are stored loose on work surfaces. Corrective Action: Keep cloths immersed in sanitizer solution at 200 ppm chlorine or Quat residual. Soak for at least 30 seconds between uses. Change the cloths and solution every 2 hours or when tested below the required concentration. Cloths for handling hot items must be kept clean and dry.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Some content in the Food Safety Plan is out of date. Corrective Action: Revise the Plan.
  3. Monitoring

    9 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): F1.1B: The internal temperature of cooked food is not verified. Corrective Action: Cook raw protein and other potentially hazardous food to a safe internal temperature (e.g. chicken to 74°C). Verify with a sanitized probe thermometer.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B(1): Observed pizza buns displayed at room temperature. The holding time is not monitored. Corrective Action: Display pizza buns at room temperature for a maximum of 2 hours. Buns held at room temperature for 2 hours or less can be transferred to a cooler at 4°C or colder. Perishable food stored at room temperature for longer than 2 hours is unsafe and must be discarded. The buns can also be stored in a hot holding unit at 60°C or hotter, or cooled immediately and reheated to order. F1.2B(2): Food stored near the door of the reach-in beer cooler was measured at 8°C. Product elsewhere in the unit is held at 4°C or colder. Corrective Action: Move perishable food further towards the back of the cooler so it is maintained at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: Inadequate monitoring of cooling processes. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. The following methods can be used to increase the cooling rate: • Divide food into smaller batches • Place food in wide, shallow trays • Stir frequently • Place food container over an ice bath (equal parts ice and water)
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: One fly ribbon is suspended above a food preparation area. Corrective Action: Carefully remove the ribbon. To prevent contamination from falling debris, do not suspend fly ribbons above food processing or clean item storage areas. F1.7B: Residue is present on interior surfaces of the ice machine. Corrective Action: Empty ice from the machine. Wash and sanitize interior surfaces. Clean internal components in accordance with manufacturer instructions. Do so on a regular basis.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips to monitor sanitizer concentration. Ensure the test strips are designed for use in food premises and have a test range of 10-200 ppm. F2.1B(1): A probe thermometer is not available for use. Corrective Action: Obtain one or more NSF-certified probe thermometers to monitor cooking and cooling temperatures. F2.1B(2): Interior thermometers are not present in the walk-in cooler, beer cooler, and lower section of the display cooler. Corrective Action: Obtain NSF-certified refrigerator thermometers for each unit. Ensure all coolers contain accurate thermometers.
      • 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): F2.3B: The manual dishwashing procedure in the front 2-compartment sink does not include a sanitize step. Corrective Action: Clean and sanitize food contact surfaces: • First compartment: wash with warm (45°C) water and detergent • First compartment: rinse under warm running water • Second compartment: Immerse in 100-200 ppm chlorine solution for 2 minutes (2.5-5 mL bleach per litre water) • Set items to air-dry in a clean place The installation of a commercial stainless steel 3-compartment sink with new faucet assembly is recommended. Ensure that wash, rinse, and sanitize steps for dishwashing in the meat processing room occur in a single direction from dirty to clean. If sanitizer solution does not exceed 200 ppm chlorine, rinsing is not required after the sanitize step. F2.3D: Vinegar is used as a cleaner and sanitizer. Vinegar cannot eliminate microorganisms to the standard required for food contact surfaces, and is not safe or necessary as a post treatment step for bleach sanitizing. Bleach and vinegar are incompatible and can create harmful by-products when combined. Corrective Action: Discontinue the use of vinegar on food contact surfaces. Wash items and fixed surfaces with mild dish soap and warm water. Sanitize with a dilute bleach solution at 200 ppm chlorine (5 mL bleach per litre water). Verify the concentration with test strips. At 200 ppm, the solution will readily evaporate from the surface and rinsing is not required; however, water is sufficient for a final rinse where applicable. For ease of use, 1 litre spray bottles should used to prepare sanitizer. Maintain separate bleach solution for the meat room and front food prep area. Label the spray bottles to indicate their contents.
      • 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: Inadequate sanitation in some areas: • Lower section of the display cooler • Under racks in the walk-in cooler • Utensil storage drawers Corrective Action: Clean the areas identified. Store food products on clean racks elevated at least 15 cm (6 in) above the floor. The fan covers in the walk-in cooler should be cleaned as needed. F2.5J: Some glass light fixtures do not have protective covers. Corrective Action: Install shatterproof covers, tube guard sleeves, or shatterproof bulbs for light fixtures in the meat processing room, front food preparation areas, and anywhere exposed food may be contaminated in the event of bulb breakage.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1A: The Permit to Operate is not clearly displayed. Corrective Action: Post the Permit in a visible location at the premises.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan is incomplete. Corrective Action: Complete the Food Safety Plan template. List all current menu items according to their process category (e.g. No Cook, Cook-Chill-Serve). Environmental Health Officer (EHO) to provide monitoring logs for temperature control and sanitation.
  4. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    6 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): No food handling occurring at the time of inspection. 1.3 Obtain an accurate NSF certified probe thermometer for verification of internal cooking temperatures.
      • 1.3 - Accurate thermometer must be available to monitor process.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.1 Deli display cooler at 7-8 °C. Turned down at time of inspection. Retested and it was 4.7 °C. 4.2 Accurate NSF certified thermometers required for all cold holding equipment (including coolers & freezers).
      • 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): 8.3 Operator to obtain chlorine chemical test strips to verify sanitizer concentration. 8.4 Ensure deli meat slicer is cleaned and sanitized at an appropriate frequency. Please include your procedures in your sanitation plan. Bleach in a spray bottle was tested to be 200 ppm chlorine - good.
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.1 Fluorescent lights above the slushy machine require shatterproof tubes/cover to protect the food prep area from broken glass.
      • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 17.1-17.6 Please ensure your food safety plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Refer to the document Writing a Food Safety Plan pages 10-14 for food safety plan templates. Please add your menu items and submit for review and approval.
      • 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): 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.
  6. Monitoring

    0 infractions