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Jim's Food Market (Little Fort)

9844 Hwy 5 Little Fort BC V0E 2C0 · Food Retailer - Food Store

6 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Two McCray display coolers were checked ( both maintain PHFs at safe temperatures ≤40°F/4°C ATOSA dairy cooler (3 door)keeps products at-1 to 5°C
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): walk in cooler does not have a thermometer ( the one being used is broken/malfunctioning)
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): three pepper cheese buns, bacon cheese sticks, cheese sticks and savoury danishes-these products are assumed to be Potentially Hazardous Foods(PHF's) until proven otherwise ( Operator must get the products tested for Aw/water activity and/or pH in a food laboratory to prove products are NON- PHF)-they are being held at ambient temperatures inside glass showcase/cabinet with no Holding time label ( Maximum of 2 hrs.)-products are discarded at time of inspection; other PHFs ( deli meats, eggs, milk) being held in the walk in cooler are kept at safe temps. (32-40°F), thermometer is provided
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
  5. Monitoring

    1 infraction

    • 9.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Sausage rolls and samosas must either be kept hot ( >60degC ) or cold (<4degC)
      • 1 Observation, Low Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
      • 1 Observation, Low Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must be marked with a display time.
  6. Monitoring

    0 infractions