IGA Supermarket
30-5500 Clements Cres Peachland BC V0H 1X5 · Restaurant - Food Service
6 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed the artificial lighting fixture in the walk-in cooler to be missing a protective cover. Operator is to send a picture of the protective cover once it has been replaced.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Staff indicated that when cooling whole chickens, the bags are opened and chickens are moved directly from the warmer to the fridge. Placing hot held foods directly into the cooler without allowing an initial cooling process can result in temperature abuse of other products held within the cooler. Also, skipping the initial cooling procedure may not result in the chickens being cooled throughout within the required time frame. Please ensure that chickens are provided time to cool prior to placing them into refrigeration units, temperatures should be monitored and recorded during the cooling process to ensure cooling procedures are sufficient to meet the required cooling timeframe. Please update cooling procedures in the Food Safety Plan, and ensure staff are aware of proper cooling procedures.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed a build up of organics and food debris underneath and behind equipment and storage shelving.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?