Friesen's Countrytyme
9172 Kalamalka Rd Coldstream BC V1B 3C3 · Food Retailer - Food Store
4 inspections
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: A spray bottle that contains a cleaner is labelled as a sanitizer. Corrective Action: Discard the cleaner, rinse the bottle, and refill with sanitizer solution at 200 ppm Quat. Fill spray bottles with the correct chemical product to correspond with the label. Retrain staff on the dispensing and use of chemicals as needed.
- 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(1): Many work areas in the bakery are disorganized, aging, and include unsuitable/makeshift materials and surface finishes. Corrective Action: Assess the condition of the bakery. Restructure the area to ensure a proper environment for safe food handling: Remove items that are not necessary for routine operation. Refinish, remove, or replace any surfaces that are damaged, absorbent, unsealed, prone to collecting debris, or otherwise incompatible with food preparation. Repair or replace broken equipment where appropriate. F2.5B(2): Inadequate sanitation in some areas. Recurring infraction. • Hard to reach spaces (corners, under and between equipment) • White upright freezer (interior) Corrective Action: Clean the areas identified. Sanitize food contact surfaces.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6G: The ceiling light fixture near the walk-in cooler is not working; There is insufficient lighting in that area. Corrective Action: Repair or replace the fixture (or replace bulbs) so it is functional and provides adequate light to support cleaning, maintenance, and injury prevention.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E: The hand sink (one basin of the warewashing 2-sink) is obstructed with unclean items. Corrective Action: Keep the hand sink clear and accessible to enable proper handwashing.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A(1): One food can has a significant dent (bottom seam, pointed). Corrective Action: Discard the product. Inspect incoming canned food, reject damaged items. F1.7A(2): A spray bottle labeled as sanitizer may instead contain water which is sprayed directly onto food. Chemical contamination hazard. Corrective Action: Correctly label all spray bottles. Fill bottles to correspond with the label. Provide separate food-grade spray bottles for water and other food ingredients. See F2.3D.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: Several exterior doors are open. Corrective Action: To exclude pests, keep the doors closed or install screen doors. Leaving certain doors open for short periods may be acceptable if it is necessary for food service and dining area access. F2.2C: There is a moderate-large population of flies in the premises. Corrective Action: Take measures to reduce the number of flies: Remove attractants. Clean and sanitize the premises per F2.5B. Control entry points. Consult a pest management professional if needed.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- 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 one spray bottle (bakery) was tested at 0 ppm Quat. Other spray bottles appear to contain detergents or combinations of soap and sanitizer. Cleaning and sanitizing procedures are unclear. Corrective Action: Prepare new sanitizer solution at 200 ppm Quat residual. Replace spray bottle solution daily or when tested below 200 ppm. Do not mix soap and sanitizer. Clearly label all spray bottles to identify their contents. Retrain staff as 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: There is a leak from the walk-in cooler evaporator unit. Corrective Action: Repair the system to stop the leak. Any malfunctioning/leaking freezers must be repaired or replaced. F2.5B(1): Inadequate sanitation: • Surfaces and hard to reach areas • Interior of bakery coolers and freezers • Plastic shelving unit near the bakery ovens • Walk-in cooler (floor/mat, left shelving unit) Corrective Action: Clean the premises thoroughly, including the areas listed. Sanitize food contact surfaces. Low shelves should be elevated at least 15 cm (6 in) above the floor to enable proper cleaning underneath. F2.5B(2): One fly trap is suspended above a food prep table in the bakery. Corrective Action: Position fly traps away from food processing areas and clean item storage.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): F1.6A(1): Some food products in the retail area are not produced in an approved food premises. Corrective Action: Suspend the sale of any product not verified to be from an approved source. The Health Officer will advise on the status of the affected products. F1.6A(2): The safety of some food made onsite has not been reviewed as part of the existing plans (e.g. jam, dried fruit). Corrective Action: Develop Food Safety Plan sections for any specialized retail food product made onsite that deviates from routine processes, such as canned food. F1.6B: One batch of cookies has been left uncovered for an extended period. The operator intends to discard the batch. Corrective Action: Discard the product as intended.
- F1.6A All foods on the premises must be from an approved source.
- F1.6B All food on the premises must be fit for human consumption.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: One rack in the walk-in cooler is heavily rusted. Corrective Action: Obtain a new stainless steel rack to replace the damaged one. F2.5B(1): Inadequate sanitation in some areas: • Under racks in the walk-in cooler • Interior of the upright freezers Corrective Action: Clean the areas and equipment identified. F2.5B(2): The slatted wood storage rack near the walk-in cooler is not well maintained. Paper shelf liners are not suitable. Corrective Action: Remove the liner material. Place items directly on the rack. Store smaller items in cleanable containers. Determine options for modifying or replacing the aging rack; advise the Health Officer beforehand. F2.5E: The bakery contains extensive clutter and miscellaneous equipment. Corrective Action: Assess the stored items. Remove any equipment or material that is not necessary for routine operation. Clean and reorganize the 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: Paper towel is not available at the bakery hand sink. Corrective Action: Supply paper towel in the mounted dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food stored in the walk-in cooler was measured at 5-7°C. Corrective Action: Adjust, repair or service the cooler so it holds food 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: Thermometers in the walk-in cooler and domestic reach-in freezer are inaccurate. Corrective Action: Discard the thermometers. Obtain new NSF-certified refrigerator and freezer thermometers for each unit.
- 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: Visible gap along the right-side of the back exterior door. Corrective Action: Seal the gap to exclude pests. Ensure there is no visible daylight around the door.
- F2.2B The premises must be protected against entry of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): F2.4A: Food in the domestic reach-in freezer was measured at 0°C. Corrective Action: Adjust or repair the freezer so it maintains food at -18°C or colder.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- 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 in the walk-in cooler. • Residue and staining inside reach-in freezers Corrective Action: Clean the areas and equipment identified. Do so on a consistent basis. General sanitation to be improved in the bakery area. Remove any obstructions to the cleaning of hard-to-reach spaces (e.g. items stored in between coolers). Continue to reduce clutter in storage areas. Remove equipment and materials that are not required for food related operations. Plans should be determined for the repair or replacement of aging shelves, equipment, and spot repairs (i.e. tape seal at the walk-in cooler door) over the long term. F2.5J: Glass light fixtures do not have protective covers. Corrective Action: Install external shatterproof covers, tube guard sleeves, or shatterproof bulbs for all light fixtures in the bakery area. F2.5K: A scoop for bulk flour was observed inside the container, with the handle in direct contact with the product. Contamination risk. Corrective Action: Store scoops in one or more clean, dry containers outside of the bulk bin OR wash and sanitize scoops after each use.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Soap is provided in unclean bulk containers at the primary hand sink. An adequate dispenser is not available. Corrective Action: Install an enclosed wall-mounted soap dispenser at the hand sink (two-compartment sink).
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?