Frontier Super Save General Store
122 Highway 23 N Revelstoke BC V0E 2S0 · Food Retailer - Food Store
8 inspections
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- 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.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- 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).
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions