Huckleberry Mountain Market
A-1720 Sandner Frontage Rd Christina Lake BC V0H 1E3 · Food Retailer - Food Store
11 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer in the bakery was very low on chlorine concentration. Please ensure to replace sanitizer (water/bleach) solution regularly as active ingredient loses effectiveness over time to reach sanitization concentrations.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach sanitizer in meat department was found to be above 200ppm. Bleach sanitizer must be at 100-200ppm to ensure adequate sanitation and to avoid the risk of chemical contamination of food.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- 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): * Bleach sanitizer in meat department was observed to be above 200 ppm. Bleach sanitizer must be at 100 ppm to ensure adequate sanitation and to avoid the risk of chemical contamination of food. Until test strips are available, use this formula - 1/2 teaspoon of bleach per 1 L of water. * Observed wiping cloths in the meat department sitting on the counters. Wiping cloths that are not stored in sanitizer solution between uses are a breeding ground for bacteria. Cloths used for wiping down counters in the kitchen must be left in a sanitizer solution between uses or only used once with a sanitizer spray before laundering. * Discussed with meat department kitchen staff the need to sanitise meat cutting/processing equipment after it's been cleaned with soap and water.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Soap was not available at the meat department. Soap was provided at the time of inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): One wall panel in the meat freezer is loose and will require repair in future. The wheeled cart used in the bakery has a damaged top and should be replaced with a smooth washable one as this cart is used for various food related purposes. Should obtain washable surface item for bakery walk in racks. Cardboard being used for bread pans is not appropriate.
- 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