Kootenay Market Elkford
4-814 Michel Rd Elkford BC V0B 1H0 · Restaurant - Food Service
11 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature charting required
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Hand washbasin requires repair.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 3rd compartment sink 0ppm must be 50-100ppm
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At least 1 staff per shift must have Food Safe
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: "Quat" test strips on site have expired. Corrective Action: Ensure non-expired "Quat" sanitizer test strips are available on site to monitor the concentration of the "Quat" sanitizer in use. Observation: No chlorine sanitizer test strips were available on site. Corrective Action: Ensure that chlorine test strips are available on site to measure the concentration of bleach based sanitizers used on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observation: Multiple flies observed in deli area. Corrective Action: Install fly traps in deli area (away from direct food preparation areas) to reduce number of flies in area.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: Cleaner used on bakery food contact surfaces (e.g. stainless steel table) requires a potable water rinse after use. Staff were not applying a potable water rinse after using the cleaner. Corrected During Inspection: Staff agreed to use a (100-200 ppm) bleach sanitizer spray on food contact surfaces going forward which does not require a potable water rinse after use. Notes: -1/2-1 teaspoon of bleach per litre of water will provide a concentration of 100-200 ppm of bleach/chlorine solution. -Any other approved food contact sanitizer may also be used instead of bleach water (e.g. Quat based sanitizers) -Meat slicing machine should be completely disassembled, cleaned, and sanitized at least every 4 hours once it has been used. Please note this in your Sanitation Plan.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: Deli operator noted that their FOODSAFE certificate has expired. Corrective Action: Ensure that the deli operator holds a valid FOODSAFE or equivalent training certificate. Note: In the absence of the operator at least one employee in a food service establishment must have valid FOODSAFE or equivalent training.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available on premise. Please locate test strips for use by staff to determine sanitizer concentration is adequate.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Hard to reach areas (behind equipment) and corners of flooring (around electrical conduit) in deli had visible food debris and dirt. Area requires cleaning to prevent pests
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 'Wood wyant' hand soap dispenser not properly functioning. Please investigate this and ensure dispenser is working at all times. At time of inspection a bottle of soap was placed adjacent to the sink for use.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): As discussed, ensure that products such as paper towel and hand soap are placed in dispensers and readily available at all times. Note - products available, however not in dispensers.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Flies present throughout the facility. Please work to eradicate flies from premise and maintain the premise free of pests.
- F2.2C The premises must be maintained free of pests.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): No staff member within the food service establishment area had valid FoodSafe at the time of inspection.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Numerous house flies were present in the deli/bakery. Employees currently using fly tape to address the issue but it is not sufficient. Futher remediation of the issue is required to eliminate the flies present at the facility. Options include contacting your pest control operator for solutions or installing an electronic fly trap.
- F2.2A - The premises must be maintained free of pests.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Raw chicken was observed stored above ready to eat meats. At the time of inspection an employee moved the raw chicken below the ready to eat products as required. The bottom shelf of the stand up cooler in the deli will be designated as the raw meat shelf.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station is equipped with liquid soap and paper towels but are not in dispensers. Ensure soap and paper towels are placed in dispensers as required.
- 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Updates required to draft-document.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Updates required to draft-document.
- 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?