Frank's General Store

1193 Hwy 6 Cherryville BC V0E 2G3 · Restaurant - Food Service

6 inspections

1. MonitoringMar 11, 2026

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2A: Chili in a crockpot was measured at 50°C. Holding time is 3 hours. The product is unsafe for consumption. Corrective Action: Discard the chili. Increase the temperature setting of the crockpot so it maintains food at 60°C (140°F) or hotter. Always preheat before adding food. Continue to reheat food to 74°C (165°C) or hotter before transferring to a hot holding unit. Potentially hazardous food held at 4-60°C for 2 hours or longer is unsafe and must be discarded. Keep perishable creamer packets at 4°C or colder. Ice cubes or an ice-water bath are more effective than hard ice packs.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A: Some food containers are stored on the floor in the walk-in cooler. Corrective Action: Store food on clean shelving at least 15 cm (6 in) above the floor.
     • 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): F2.1A: The sanitizer test strips are long expired. Corrective Action: Obtain new chlorine test strips.
     • 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): F2.2B: There are gaps under the front door. Corrective Action: Seal the gaps. Ensure there is no visible daylight under and around 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): F2.3A: The sanitizing rinse of the mechanical dishwasher was measured at 60°C at the plate surface. The exterior display indicates compliant temperatures, but testing at the interior shows insufficient sanitizing. Corrective Action: Repair or service the dishwasher so the sanitizing cycle consistently achieves a minimum interior temperature of 71°C (160°F) or hotter. In the meantime, manually wash and sanitize items in the 3-compartment sink. Chlorine sanitizer solution (spray bottle) was tested at a high concentration. Prepare sanitizer at 200 ppm chlorine using 5 mL bleach per litre of water.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B(1): The container used to store cheese during shredding is placed on an in-use garbage bin. Corrective Action: Discontinue this practice. Put the container on a clean surface only. F2.5B(2): Cardboard is used to line walk-in cooler shelving and absorb residual fryer oil. Excess cardboard can become a contamination source, pest attractant, and fire hazard. Corrective Action: Remove the cardboard. If necessary, use non-absorbent, washable material to line shelves. Clean to remove grease and debris as needed. F2.5C: Some food handlers dry their hands on absorbent cloths. Corrective Action: Wash hands when needed. Dry clean hands using paper towel from a dispenser. Clean cloths for handling hot items can be kept in a clean, neutral area if they remain dry and are replaced every 2 hours or anytime they become wet or visibly dirty. Operator to clean and sanitize the walk-in cooler shelving as needed.
     • 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.
2. MonitoringApr 8, 2025

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B: Perishable creamer packets at the coffee bar were measured at 8°C. Corrective Action: Store cream at 4°C or colder (under refrigeration or on ice). Perishable food held at 4-60°C for 2 total hours or longer is unsafe and must be discarded. Operator to ensure that corrective action is taken if non-compliant temperatures are recorded (e.g. food refrigerated above 4°C or hot-held below 60°C). Corrections should be documented in the temperature log sheet.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5: Observed one instance of improper handwashing technique. Corrective Action: Lather with soap for at least 15 seconds. Use paper towel to turn off the tap.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3D: Sanitizer solution in the wiping cloth bin was measured at 50 ppm chlorine residual. Corrective Action: Discard the weak solution. Prepare new sanitizer solution at 200 ppm chlorine. Chlorine sanitizer solution will be used in place of San-Kleen going forward. Use 5 mL (1 tsp.) unscented household bleach per litre of water to produce a 200 ppm chlorine solution. Replace spray bottle solution daily or when tested below 200 ppm. All food handlers must be able to prepare sanitizer solution when required.
     • 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): F2.5A: Some utensils are in poor condition (knife, wooden spoons). Corrective Action: Safely discard the affected items. Regularly inspect equipment and replace as necessary. F2.5B: Inadequate sanitation of the walk-in cooler shelving. Corrective Action: Clean and sanitize the shelving units. Low shelves should be elevated at least 15 cm (6 in) above the floor to enable proper cleaning; Operator to determine options for meeting this standard. Reorganize the walk-in freezer to reduce the amount of packaged food stored on the floor. F2.5C: Observed staff with cloths tucked into aprons. Corrective Action: Keep all in-use wiping cloths immersed in sanitizer solution at 200 ppm chlorine residual. Replace the cloths and solution every 2 hours or when tested below 200 ppm. Cloths for handling hot items must be kept clean and dry in a neutral area.
     • 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.
     • 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.
3. MonitoringNov 30, 2023

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B: Perishable creamer packets were measured at 15°C. Hard ice packs cannot keep the product at a safe temperature. Corrective Action: Discard the product. Store perishable creamer inside a cooler or on ice 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.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5A: Observed an employee touching their face and other items without handwashing prior to handling ready-to-eat produce. Corrective Action: Avoid touching skin, hair, and unclean items. If contact occurs, wash hands thoroughly before food preparation: • 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
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: The sanitizer test strips are expired. Corrective Action: Obtain new quaternary ammonia (Quat) test strips. If bleach sanitizer is used, obtain chlorine test papers. F2.1B: Interior thermometers are not present in some units: • Glass-door cooler at the line • Hot holding case at the front counter • Liquor walk-in cooler (contains dairy products) Corrective Action: Obtain NSF-certified thermometers suitable for each unit.
     • 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): F2.3A: The sanitizing rinse cycle of the mechanical dishwasher was measured at 68°C at the plate surface. The external temperature readout may be inaccurate. Corrective Action: Repair or service the dishwasher so the sanitizing rinse achieves a temperature of 71°C (160°F) or hotter at the interior, and 82°C (180°F) or hotter as read on the external display. In the meantime, manually clean and sanitize items as described in F2.3B. F2.3B: Inconsistent manual dishwashing and pre-wash procedures. Corrective Action: Clean and sanitize items that require manual dishwashing from right to left in the 3-compartment sink. Follow the same wash/rinse method for items to be pre-washed prior to using the mechanical dishwasher, if necessary. • First compartment: wash with warm (45°C) water and detergent • Second compartment: rinse under warm running water • Third compartment: Immerse in 200 ppm Quat sanitizer solution for 30 seconds • Set items to air-dry in a clean place Dilute sanitizer solution as per the manufacturer directions. San-Kleen Quat sanitizer should be maintained at 200 ppm.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B(1): Recent professional cleaning of the vent hood has not occurred. Lack of routine maintenance can increase the risk and severity of fires in the premises. Corrective Action: Have the vent hood/ductwork cleaned and maintained by a qualified professional. Do so annually or at a frequency specified by the service provider. F2.5B(2): Inadequate sanitation in some areas: • Fan covers in the walk-in cooler • Door tracks in the glass-door cooler at the line • White fan covers in multiple glass-door display coolers in the store Corrective Action: Clean the areas identified. F2.5B(3): Soiled cardboard and fryer oil containers are present near the deep fryers. Grease-soaked cardboard is a fire hazard and pest attractant. Corrective Action: Discard the cardboard. Clean often to remove residual oil near the fryers. Used oil containers should not be retained for extended periods. F2.5C: Used cloths are stored loose on work surfaces. Corrective Action: Keep wiping cloths immersed in sanitizer solution at 200 ppm Quat or chlorine. Soak for at least 30 seconds between uses. Change the solution every 2 hours or when tested below the required concentration. Cloths for handling hot items must be kept clean and dry. F2.5D: One sanitizer spray bottle is not labelled. Corrective Action: Clearly label all spray bottles to indicate their contents. F2.5G(1): Observed one fly ribbon suspended over a food prep table. Corrective Action: Remove the ribbon. Hang fly ribbons away from food and clean items. F2.5G(2): Some food containers are stored on the floor in the walk-in cooler. Corrective Action: Store food on clean racks elevated 15 cm (6 in) above the floor.
     • 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.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7: Inconsistent designation and use of a primary handwashing station. Soap and paper towel are not provided in proper dispensers at the sink. Corrective Action: Use the center basin of the 3-compartment sink as the handwashing station. During manual dishwashing, rinse items under running water in the center basin to keep it clear and accessible for handwashing. Install enclosed, wall-mounted soap and paper towel dispensers at the sink.
4. MonitoringApr 21, 2022

   7 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2A: Observed improper hot holding: • Meat sauce measured at 55°C • Soup measured at 42°C (both products held for a short period) Corrective Action: Increase the temperature of each hot holding unit so food is maintained at 60°C or hotter. Turn on appliances ahead of time and allow to stabilize at 60°C before storing food. Food held between 4°C and 60°C for 2 hours is unsafe and must be discarded. F1.2B: Product inside reach-in dairy cooler measured at 7°C. Corrective Action: Adjust, repair or replace dairy cooler so product is maintained at 4°C or colder.
     • 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): F1.3A: Time-temperature condition of food is not monitored during the cooling process. 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. Monitor using a timer and sanitized probe thermometer. Record temperatures in a log sheet. Use any of the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • 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.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: Sanitizer test strips are not available. Corrective Action: Obtain quaternary ammonia (Quat) test strips for use onsite. F2.1B(1): Missing or inaccurate cooler thermometers: • Kitchen prep table cooler (one of two thermometers is broken) • Reach-in glass-door meat/cheese cooler in front area Corrective Action: Discard broken thermometer. Refer to the accurate thermometer present inside the prep cooler. Obtain NSF certified refrigerator thermometer for the meat/cheese cooler. Ensure accurate independent thermometers are present in all coolers. F2.1B(2): Thermometer not present inside pizza hot holding unit at front counter. Corrective Action: Obtain NSF certified hot holding thermometer for pizza unit.
     • 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.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2B: Gap visible under garage door in dry storage/rear loading bay area. This can permit pest entry. Corrective Action: Seal the gap so no daylight is visible around the garage door.
     • 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: Manual dishwashing procedure does not include a sanitizing step. Observed dish rack in sink basin. Corrective Action: Wash, rinse and sanitize items to eliminate residue and bacteria. Clean and sanitize dish rack and place on clean counter near third sink compartment. • Wash items with detergent and warm water (45°C) in first sink basin • Rinse under warm running water in second basin • Immerse items for 2 minutes in sanitizer solution (200 ppm Quats or chlorine) in third basin • Air dry on clean dish rack
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
   • 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 observed: • Food debris visible in door track of front deli display cooler • Heavy debris on walk-in cooler fan covers Corrective Action: Clean the areas identified. F2.5C: Used wiping cloths stored loose on surfaces. Corrective Action: Launder used cloths. Prepare sanitizer solution at 200 ppm Quat or chlorine in an open container. Keep cloths immersed in solution during operation. Soak for at least 30 seconds between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Cloths used to handle 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): F3.3A: Food Safety Plan is incomplete. Corrective Action: Complete all sections of the Food Safety Plan template to account for all potentially hazardous foods onsite.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
5. MonitoringNov 15, 2019

   3 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Creamers stored at room temperature in a small insert with ice pack on the bottom. The temperature of the creamers measured to be around 7°C. Instructed operator to fill insert just below the top line and not to overfill, and add an ice pack to the side of insert to decrease temperature further.
     • 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): The appropriate chemical test strips are not available onsite. Test strips are required to ensure the proper sanitizer concentration is being used. Actions required: • Operator to acquire QT-10 test strips for the quats sanitizer being used. Send a photo to EHO of test strips onsite for infraction resolution.
     • 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): Green doors have daylight peaking through the middle crack and bottom. Gaps between door and door frame can allow pests to enter. Actions required: • Operator to install weather stripping and door seals to ensure no more daylight is visible through doors.
     • F2.2B The premises must be protected against entry of pests.
6. MonitoringOct 8, 2013

   0 infractions