Highland Valley Foods
20-150 Opal Dr Logan Lake BC V0K 1W0 · Food Retailer - Food Store
4 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All fridges and freezers need an independent thermometer to monitor temperature. Corrective Action: Acquire thermometers for each unit, and monitor temperature daily.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine sanitizing solutions measured much greater than 300ppm. Solutions were diluted to 200ppm and procedure for preparing solutions discussed.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): As discussed clean/sanitize inside the produce walk in cooler
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Remove hose from sink in produce area so staff can wash their hands properly
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide applicable test strips for sanitizers used onsite ie. chlorine test strips for Bleach, Quat test strips for quat sanitizers
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Produce section-Follow the wash, rinse , sanitize, air dry procedure for all food contact surfaces Remove hose from the produce sink-non food grade Vinegar and water is not an approved sanitizer
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Remove hose from sink in produce area so hands can be washed properly.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide applicable test strips for sanitizers used onsite ie. chlorine test strips for Bleach, Quat test strips for quat sanitizers
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Vegetable Cooler-mold and mildew to be cleaned off condenser fan and ceiling. Repair dripping from the fan unit
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?