Fortune Health Foods
9-750 Fortune Dr Kamloops BC V2B 2L2 · Food Retailer - Food Store
10 inspections
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No chlorine sanitizer test strips were observed at the time of inspection. Corrective Action: • Purchase new chlorine sanitizer test strips to monitor the concentration of the chlorine sanitizer solution (100 ppm concentration).
- 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): • (1) Open bags of dry goods observed in the back storage area. • (2) Excess boxes and equipment accumulated in the back storage area. ** These conditions can provide shelter for pests. Corrective Actions: • (1) Transfer all open bags of dry goods into pest proof containers. • (2) Clear all boxes and equipment from the back storage area. Ensure nothing is stored on the floor (≥6 inches above) to allow for cleaning and monitoring of potential pest activities.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • (1) Lack of prepared sanitizer solution (e.g., chlorine @100 ppm concentration) in the food handling area. • (2) Lack of dishwashing space for utensils used to scoop dry goods. Corrective Actions: • (1) Ensure a chemical sanitizer solution is made available to staff (e.g., 100 ppm chlorine concentration by combining 1/2 teaspoon bleach + 1 L water). Use test strips to verify concentration. • (2) If adequate clean-in place washing/sanitizing cannot be provided, a minimum 2 compartment sink is required to allow for washing/sanitizing of utensils used to scoop dry goods.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Dry goods are repackaged in an unsanitary manner. Corrective Action: • Clear a dedicate food handling counter, separate from all other activities, to allow for sanitary repacking of dry goods. Incompatible activities such as staff break room and personal items must be stored away from area in which dry goods are handled.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Please provide physical separation between prepackaged foods and non- food items ( Simco supreme hair fixer, Fair&lovely BB cream, coconut hair oil are displayed on the same shelf as jaggery, cooking oil and rose water)
- 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): Woods chest type freezer has a thermometer but therm is broken and needs to be replaced
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink in the staff washroom is not supplied with paper towels
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer for the chest type freezer is missing
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): tongs for Halvah almond bars to be stored in a sanitized container and once tongs are used and become soiled it must be washed, rinsed and sanitized (bleach solution, 1 tsp to a Litre of water)
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Reminder given to staff that hand wash station in washroom must be supplied with single service towels at all times ( don't use re-usable cloth towels to prevent re-contaminating hands)
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions