Gary's European Sausage & Deli
10-750 Fortune Dr Kamloops BC V2B 2L2 · Restaurant - Food Service
10 inspections
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): in addition to the use of an infrared thermometer which measures surface temperatures, operator must ensure each temp control unit ( ie, cooler) is equipped with an accurate reading thermometer; No test strips to allow verification of the concentration of the sanitizing chemical active ingredient ( Quat. ammonia)
- 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): F2.3 Procter & Gamble brand sanitizer ( AI: Quaternary ammonia (4 chain)) expired in 2018-operator must change sanitizer to one that is not expired
- 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 An area of of the wall behind the meat slicer is damaged and needs repair to ensure exposed surface is smooth and impervious to moisture
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C Staff lavatory is missing single-service product for drying hands
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1 Permit to operate is not posted in a conspicuous location-Operator must post permit or if missing, order a re-print from [email protected]
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No-Cook plan process-based FSP ( 1 page) handed to Manager. Please list the Potentially Hazardous Foods that this plan will apply to ( at the bottom of the page)
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • REPEAT INFRACTION: No sanitizer test strips present at the time of inspection. Bleach container observed in the processing area and QUAT sanitizer bottle in the deli area without appropriate test strips for monitoring of concentrations. Corrective Action: • Ensure appropriate chemical sanitizer test strips are available on site for staff to monitor the concentrations of the sanitizers. Monitor and log concentrations daily in the template provided.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Inadequate sanitation of meat slicers. The use of hot water and soap is not adequate in destroying disease-causing bacteria found in the animal based products. Corrective Action: • Ensure both meat slicers are thoroughly cleaned and sanitized using either chlorine (minimum 100 ppm chlorine concentration - combine 1/2 teaspoon of bleach per 1 L of water) or QUAT (minimum 200 ppm concentration) every 2 hours at room temperature when in use.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): one of 3 staff was observed chewing gum while performing food handling task
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Procter& Gamble chemical is now being used as a Sanitizer ( since COVID-19 started). It is a Quaternary ammonia product. Quat test strips are not onsite to verify concentration of prepared solution ( manual dilution)
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): hard copy of the handout/template ( Writing a Food Safety Plan) was provided to Owner, Jurgen G.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): EHO directed Jurgen to access the template/handout via the IH website ( online resource)
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Manager (TH) was not able to produce a valid FS1 Certificate ( search in the FS Registry shows 0 results for TH's and for JG's names).
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): One of the refrigeration units was not working properly. The issue was noticed immediately. The operator moved the product to the working side and the repair man was called on site.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Have working thermometers in all units to be able to monitor ambient refrigeration temperature. Staff should be trained on checking and recording the temperatures and notifying the owner/operator when there are issues. One of the units was missing handle which allows for warm air to enter the refrigeration unit.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Refrigeration units did not have working, accurate internal thermometers. Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C. Units measured at or below 4C at the time of inspection.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Cutting boards were showing signs of wear and tare. Replace any cutting boards that show signs of wear and tare as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods. 2. There was a hole in the wall by the handsink. Ensure that surfaces are smooth, easy-to-clean, impermeable, non-porous, and non-toxic.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs were not being kept - CDI Ensure that temperatures of all refrigeration units onsite are being checked and recorded at least twice daily. Take corrective actions as necessary.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 12.5 - Are foods protected from contamination?
- Observation(s): Some ready to eat foods in the walk in cooler are not covered. This is corrected during the inspection.
- Food must be protected from contamination.
- 12.5 - Are foods protected from contamination?