Husky (Esso) Travel Center
1340 Trans-Canada Hwy E Sicamous BC V0E 2V0 · Food Retailer - Food Store
15 inspections
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0 infractions
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2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The upper shelf was okay, but the bottom 3 were at 45C, likely due to each one missing the heating lamp. Directed to discard sandwiches therein , repair and better monitor.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - men's washroom needs repair to one sink and counter front - showers and ladies washroom looked good - candy storage near walk-in cooler entry needs decluttering, better access, and cleaning. Suggest either installing shelving that fits or having some custom shelves installed in nook
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Need to have protective bin and tongs for the open pepperoni. People can not use their bare hands for self serve
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food made in restaurant are kept in hot holder. Hot holder was measured to be at 40 Celsius
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Hot dogs and taquitos on roller were measured at 43°C (front) and 52°C (back. Settings were at "2" and "4" for the front and back, respectively. Foods were indicated to be placed on the unit around 8am, therefore approx 4 hours has elapsed. All foods on roller were requested to be discarded, with operator complying with request at the time of inspection. Operator instructed staff to place new products on roller on higher setting, and re-assessment 1 hr later provided surface temperatures of 76-85°C. Operator must ensure staff monitor and document hotholding temperatures. It is recommended that this assessment takes place within 60min of any temperature adjustments after initial reheating. Ensure all products are reheated to a minimum of 74°C prior to service. 2. Saran wrapped burgers in the warmer unit were measured at a surface temperature of 35-45°C. It was determined through operator, gas bar, and kitchen staff response, that the burgers were freshly made and placed in the warming unit <1 hr prior. Operator was permitted to increase temperature setting of warmer at the time of inspection. Re-inspection of warmer unit products after 1 hr provided surface temperature readings of 61°C - 82°C. Operator must ensure staff monitor and document hotholding temperatures. Warming unit must be turned on and held at or above the required temperature prior to placement of foods intending to be hotheld. 3. Display cooler beside the hot dog station was assessed at an ambient temperature of 7°C. This unit contains dairy products and must be maintain foods at temperatures of ≤4°C. Ensure temperature of unit is lowered immediately, or move dairy products to alternate cooler as needed.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Burger warming unit is missing a thermometer to assess hotholding temperature. Please place an accurate thermometer in the coldest zone of the unit (eg. lowest level front corner). Ensure the thermometer is suitable for monitoring hot temperatures (eg. oven thermometer). 2. Display cooler beside hot dog station is missing a thermometer. Please ensure an accurate thermometer is in place.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Liquid soap in dispenser must be supplied at the handwash station.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot dogs displayed on roller for self-serve were measured at 40°C. Upon inquiry, they had been placed on for heating 1.45hrs prior. Staff was instructed to rapidly heat hot dogs to >74°C and hold at a minimum of 60°C. Staff was instructed to monitor hotholding temperature to ensure critical limit is met. Refer to your posted food safety plan.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Food contact surfaces are not being sanitized. Ensure all food contact surfaces are cleaned with warm soapy water, rinsed, and then sanitized with an appropriate concentration of food grade no-rinse sanitizer. The quat sanitizer available is appropriate--ensure 200ppm concentration for use. Allow sanitizer to airdry. As discussed, please ensure tongs are cleaned and sanitized (or replaced) at least every 4 hours. Refer to your posted sanitation plan.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash station at the hot dog station must be equipped with soap in a dispenser at all times.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): Hot dogs are placed on a roller for at least an hour prior to sale but reheating temperature has not been verified nor is it monitored. Due to the relative low food safety risk presented should the commercially precooked hot dogs not be brought up to 74°C, the current method of reheating is fine but please verify that the method brings core temperature of hot dogs to 74°C. You may need to heat at a higher setting than hotholding.
- F1.1B - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): 1. There is no thermometer available to monitor the hotholding of hot dogs or the warming case for the premade hamburgers. Obtain accurate hotholding thermometers immediately to ensure required hotholding temperature of 60°C is being maintained. Ensure monitoring process is in place to ensure food safety requirements are in place for hotholding. This is to be implemented immediately and reviewed again during follow-up.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F1.2B - Accurate thermometers must be provided to monitor equipment.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Individual sized "pizza buns" as well as cheese breads with pepperoni are individually wrapped and sold as a shelf-stable item. As discussed, I have concerns about whether these items can be safely displayed and sold at room temperature. Staff indicated that the pizza comes from the supplier cooked and then they are frozen and wrapped, then thawed for display. The cheese/sauce components of the pizza look relatively moist. Supplier of the pizza product could not be verified at the time of inspection. Operator indicates that they come from walmart or are the same as the ones from walmart. Operator indicated that the "shelf-life" of the products are 5-6 days and that he sells many of them each week. Storage instructions for the cheese bread with pepperoni product just indicates "keep frozen". As discussed, provide written verification from the manufacturer of the products on suitable storage and display measures. Please send me this documentation immediately. Until proper storage method can be confirmed, these products should be stored under refrigerated conditions. 2. There is no thermometer in the dairy cooler. Obtain an accurate NSF certified thermometer. Ensure monitoring process is in place to ensure food safety requirements are met for cold storage. This is to be implemented immediately and reviewed again during follow-up.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Food contact surfaces are not being sanitized. Ensure all food contact surfaces such as dispensing nozzles, coffee canisters on a daily basis using a foodgrade sanitizer solution. Specific daily and weekly cleaning and sanitizing processes are to be followed for the hot chocolate/cappucino machine (see inside panel instructions). Please ensure the double compartment sink in the cleaning room is cleared and kept clean to facilitate sanitation. 2. The tips of the automated coffee cream dispensers are positioned outside of the temperature controlled unit. Please check with the manufacturer/spec manual on the proper cleaning and sanitizing requirements of these nozzles. Ensure procedures are being followed as milk residue in these tips if improperly managed can present a food safety issue. 3. Hot dog tongs are to be cleaned and sanitized (or replaced with a clean one) every shift. Please implement these processes immediately.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Better cleaning is required underneath food shelf near the cappuccino station. Sticky build-up is noted. 2. Syrup splashes and drips are to be cleaned up in the cleaning room.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station by the hot dog station is not supplied with liquid soap and paper towel. Please provide provisions immediately.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Written food safety plan is not in place. A separate document from the restaurant is to be written up. Use the provided guidance documents to assist in completing this requirement.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Written sanitation plan is not in place. A separate document from the restaurant is to be written up. Use the provided guidance documents to assist in completing this requirement.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
2 infractions
- 11 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Food store has hot breakfast sandwich and hot dog service now - this requires a permit to serve food. Please fill out the attached application for a food premises. Permit fees will need to be collected for this permit. As this facility has the same address as the restaurant, a reduction of fees form can be completed.
- 11.1 - Operator must have a valid permit to operate or approval to operate.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Sink located in between the hot dog roller and the cappuccino/hot chocolate machine does not have a liquid soap bottle with a pump. There is paper towel in a dispenser present though.
- 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
- 11 - Does the operator have a valid operating permit or approval to operate?
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