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IGA Supermarket #102

13-590 Hwy 33 Kelowna BC V1X 6A8 · Restaurant - Food Service

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Single display cooler at front in deli area is difficult to maintain at 4C due to design of the unit. Top portion of the cooler where it was measured at 6C-8C in various spots. Bottom portion of cooler found to be at 3C to 4C at time of inspection. Please replace this cooler with one of appropriate design as soon as possible. In the meantime, do not store foods that must be kept refrigerated in any portion of the cooler unless it can be reliably kept at 4C or less, while the top was found to be higher this includes both the top and bottom portions of the cooler unit.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  4. Monitoring

    2 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Fish being thawed at room temperature in the sink. This was corrected during inspection.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towels not stocked at the sink in the meat processing area. This was corrected during inspection.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Carton of creamer for coffee sitting out at room temperature. This was corrected during inspection. Chicken display case and soups holding at 70 degrees C or higher.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE or its equivalent verification not available.
      • 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.