IGA Deli
9-10017 Main St Lake Country BC V4V 2T9 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Top half of refrigerator unit used for making sandwiches measuring above 4C. Removed all potentially hazardous items from the refrigerator unit and placed in a working cooler. Corrective Action: Ensure that the refrigerator unit is part of regular temperature monitoring and record in temperature monitoring logs. Measure the unit twice a day to ensure food is being stored at the correct temperature. Ensure temperature logs for all cooling and hot holding equipment are being maintained.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): No sanitizer present at time of inspection. Employee informed EHO that sanitizer has been ordered but not delivered. Corrective Action: Sanitizer solution was present at the correct concentration in the produce department, bottles of sanitizer to be refilled daily in the produce department until sanitizer solution is available.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUATs sanitizer measured at 0 ppm at the time of inspection. Staff was unsure of how to test the sanitizer solution. Corrective Action: Ensure that sanitizer bottles are tested and changed daily to ensure proper concentration of sanitizer (ex. 200 ppm QUATs solution).
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- 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 holding unit at entrance to the deli measuring below 60°C on front half and lower shelves. One food item on top shelf at time of inspection temped above 60°C (satisfactory). Informed food only maintained in display case for a maximum 2 hours. Staff member mentioned that front light has gone out which may be affecting temperature. Corrective Action: Ensure hot holding unit is part of regular temperature monitoring and record in temperature monitoring logs. Measure the unit at least every 2 hours to ensure food is holding temperature. Ensure temperature logs for all cooling and hot holding equipment are being maintained.
- 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): Review meat slicer cleaning procedures and frequency with all staff. Informed that there is many new staff. Corrective Action: Ensure the meat slicer and all other food contact surfaces are cleaned and sanitized at least every 4 hours or as needed to mitigate cross-contamination. Ensure sanitizer bottles are tested or changed daily to ensure proper concentration of sanitizer (ex. 200 ppm QUATs solution).
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 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): Handles and inside cooling equipment doors and shelves in need of attention. Corrective Action: Clean and sanitize all high touch surfaces on a regular basis. Ensure in/under handles are on the regular cleaning schedule.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Deli meat cooler sitting at 5-6°C. Corrective Action: Ensure all potential hazardous foods are stored at 4°C or colder. Ensure doors of cooler are promptly closed after opening; ensure doors properly closing/sealing. Ensure internal temperature is being recorded every 2 hours to maintain temperature control.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Deli/meat freezer has ice buildup on door seal. Corrective Action: Replace or repair door seals of freezer. Ice buildup at and around door may become hazardous to employees working in area. Equipment must be maintained in good repair. Ice buildup and leakage of cooling air may impact internal temperature of freezer overtime. Cardboard buildup at back door by deli/meat freezer. Corrective Action: Ensure cardboard and unwanted materials are dealt with promptly and organized in a manner which may not harbour pests.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1.) The hard-to-reach area of the meat slicer was found to have accumulation of grease and food debris. 2.) Accumulation of food debris was observed along the tracks of the cooler door at the front serving area.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1.) The light cover above the preparation counter was found missing. 2.) Paperboards were used as floor mats and liners inside the walk-in cooler.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions