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Freshmart - Deli

355 Front Street, Tumbler Ridge, V0C 2W0 · Restaurant

5 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Hot holding unit temperature for rotisserie chicken was measured at 38 °C. There were two chicken in the unit and the internal temperature of chicken was measured at 54°C. Log that documented product production showed that chicken had been sitting in the hot holding unit for more than 3 hours. Food product needs to be held at 60°C or above to prevent the growth of harmful microbes that can increase the risk of foodborne illnesses. Upon investigation, operator noted that one of the knob for the hot holding unit was not turned.
      • Corrective Action: Operator voluntarily discarded the two rotisserie chickens. Operator put on signage at the back side of the hot holding unit to remind employees to turn on all knobs when setting up the unit and ensure the hot holding unit reaches 60 °C.
  4. Routine Inspection

    3 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Food permit was not posted in conspicuous location. This is to ensure the public is aware the kitchen is approved and is regulated
      • Corrective Action: Operator is awarr to ensure the Food Permit is always posted in conspicuous location.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In cooler #2, raw chicken observed above cooked chicken. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: The raw packages of chicken were immediately removed from that cooler and put in a separate cooler with other raw foods. Operator was reminded to ensure raw meats are always stored below and/or separate from ready to eat items, produce and cooked foods.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Surface sanitizer (quat) concentration in spray bottles measured ~ 50 ppm. Adequate sanitizer concentration allows for surfaces to be safe enough for food handling an reduces the risk of a health hazard.
      • Corrective Action: The bottles were emptied and refilled. Operator is aware to monitor the sanitizer concentration and ensure quat sanitizer is at least 200 ppm at all times.
  5. Routine Inspection

    2 infractions

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Observed no corrective action taken and documented for missing hot holding temperatures on Saturday of last week.
      • Corrective Action: Ensure that hot holding temperatures are consistently taken and documented.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Observed cracked floor tiles by the fryers and further degradation expected. Durable, smooth and easily cleanable surfaces are required throughout a food establishment to facilitate proper cleaning, minimize pest attractants and eliminate food contamination concerns.
      • Corrective Action: Repair or replace floor in your upcoming renovation plans.