Konig Meat & Sausage Company
1210 7th Ave Invermere BC V0A 1A0 · Restaurant - Food Service
13 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Checked chlorine levels and found concentration to be to high. Recommend using chlorine test strips to ensure sanitizers are maintained at appropriate levels.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperature of prep cooler and found it to be 8°C. Potentially hazardous foods should be stored at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Canned mustards from the "Mustard Chef" were observed on site. Prior to recommencing sales to the public, verification in the form of a "Food Processor Inspection Report" from Interior Health must be provided to the facility to be considered an approved source.
- F1.6A All foods on the premises must be from an approved source.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Multiple foods items stored uncovered on top of the display case. All food items accessible to the public must be stored in a manner that prevents contamination. 2. A knife was observed stored between the wall and the sandwich cooler in a hard to clean area. All food equipment must be stored in a manner that prevents contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator aware that FoodSafe certificates have 5 year expiries. Operator currently registered in course. Once complete, please send confirmation to the undersigned.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
2 infractions
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator locating completed Food Safety Plan. As discussed, please sent documents to Interior Health for review.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator locating completed Food Safety Plan. As discussed, please sent documents to Interior Health for review.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available on site at the time of inspection.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not available on site at the time of inspection.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Deli table at 9*C. Food items moved at time of inspection. Operator to follow up with corrective action.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Wiping cloths to be stored in sanitizer solution (100-200 ppm chlorine). 100-200 ppm chlorine solution required during operation.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): As discussed, ensure that meat slicer is not only washed with soap and water but sanitized at least every two hours. Bottle of 100ppm bleach would suffice (1/2 tsp per liter of water)
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?