Falls Heritage Market
5109 9th Ave Okanagan Falls BC V0H 1R4 · Food Retailer - Food Store
8 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips have expired. Operator to purchase new test strips
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Do not store sliced meats and dairy in fridge until temperature has been corrected.
- 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?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): do not use cloth towels for hand drying.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Potentially hazardous foods (ie: dairy creamers) were being stored at ambient temperature in excess of 2 hours. Measured at 21-23C - CDI Operator voluntarily discarded product. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Portion out amounts needed for anticipated rushes. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 2 - Are proper hot holding procedures followed?
- Observation(s): 1. Hot held items measured at 50C at the time of inspection - CDI Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. 2. Hot holding unit did not have an accurate thermometer at the time of inspection - CDI Provide accurate internal thermometers for the hot holding unit to verify that they are able to maintain temperatures at or above 60C.
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 2.2 - Accurate thermometers must be provided to monitor equipment.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions