Lakeview Market
3033 Pandosy St Kelowna BC V1Y 1W3 · Food Retailer - Food Store
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Walk-in cooler in the meat department requires upgrading - walls are rusted, ceiling is peeling. Operators need to budget to do renovations following the busy summer season. **Walls, ceilings, floors, shelves and counters must be smooth, impervious and easy to clean in food preparation and storage areas
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Walk-in cooler in the meat department requires upgrading - walls are rusted, ceiling is peeling. Operators need to budget to do renovations following the busy summer season. **Walls, ceilings, floors, shelves and counters must be smooth, impervious and easy to clean in food preparation and storage areas
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Provide a thermometer in the hot holding case.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F1.2B - Accurate thermometers must be provided to monitor equipment.
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Pest activity observed in the large 'truck cooler' outside. Cleaning underneath pallets required; monitor pest activity specifically at the egg and cheese areas. PCO to be contacted and increase baiting in this area.
- F2.2A - The premises must be maintained free of pests.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
5 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Deli chickens are cooked in the bakery section. Record internal cook temperatures of chickens.
- 1.1 - Potentially hazardous food must be cooked to appropriate internal temperature.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 9.1 - Replace the rusted hooks used to hang meat. 9.2 - Store RTE hams separate (or separated in some way) from raw meats when hanging; and do not store raw and cooked meats beside each other on the same shelf in the walk-in cooler.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Front counter-top where meat and seafood are processed is broken and needs replacement to ensure sanitary food handling. Ensure that the countertops are smooth, non-porous and easily cleanable.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Procedures for cooking chickens, checking internal temperatures, dealing with leftovers...etc, must be developed/written down.
- 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?
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions