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Frontier Super Save General Store

122 Highway 23 N Revelstoke BC V0E 2S0 · Food Retailer - Food Store

Official record from Interior Health →View on Google Maps →

Details

Google rating
3.5 / 5 (4)

Contact details, hours and reviews from Google Maps

Inspection summary

Frontier Super Save General Store has been inspected 8 times by Interior Health Authority since April 30, 2013. The most recent inspection, on July 22, 2024, recorded 1 infraction.

4 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on July 22, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 26, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 18, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 26, 2019. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler containing cheese and single-serve creamer measured at 10 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at a temperature of 4 °C or below. Repair, replace or adjust temperature of cooler to ensure that food is maintained at 4 °C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please ensure an accurate thermometer (eg. NSF certified) is located within each cold storage (fridge/freezer) unit to allow for accurate discernment of temperatures. One is needed for the walk-in unit (door readout may not be accurate) and additional 3 for freezer storage. Inform by email once task is complete.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Hot chocolate machine dispenser has powder build-up. Please ensure detailed cleaning of all equipment parts are completed as per manufacturer's instructions. A cleaning schedule sign-off is recommended. Bleach solutions should be made for use at the point of use, otherwise concentration would need to be checked to be 100-200ppm with a chlorine test strip. Staff on site indicated that the staff responsible for cleaning the unit has been dismantling and cleaning the unit regularly with a final sanitizing step in the sink, but must have missed it recently. Also we discussed that the dispensing nozzles that are exposed should be cleaned and sanitized daily. A sign reminding of manual warewashing step is being provided by email. Please confirm that these instructions and cleaning frequency reminders are provided to responsible staff.
      • 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.
  4. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Walk-in cooler needs improved cleaning and de-cluttering. Clear floor and complete a thorough clean. The fan case/blades also need cleaning. Please ensure adequate procedures are in place to maintain organization and cleanliness. 2. Slushy machines - clean and sanitize drip trays daily, back air vent needs cleaning. Please ensure all drip trays at beverage counter are cleaned and sanitized daily or more frequently if necessary. 3. Hot chocolate machine dispenser has powder build-up. Please ensure detailed cleaning of all equipment parts are completed as per manufacturer's instructions.
  5. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Walk-in cooler can be kept cleaner (debris and wrapping noted on floors).
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Nasa Rouf

    Friendly staff. This place also serves as the front office for the frontier motel. Also a greyhound stop, and somehow affiliated with uhaul as well.

  • Cam Smith
  • Nasa Rouf

    Friendly staff. This place also serves as the front office for the frontier motel. Also a greyhound stop, and somehow affiliated with uhaul as well.

  • Cam Smith
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