Lavington Market
6320 Hwy 6 Coldstream BC V1B 3C7 · Food Retailer - Food Store
9 inspections
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: There is a gap under the front door. Corrective Action: Seal the gap. Ensure there is no daylight under and around exterior doors.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Food in the walk-in dairy cooler was measured at 6°C. Corrective Action: Adjust or service the cooler so it maintains food at 4°C or colder. F1.2B(2): Observed perishable creamer packets stored at room temperature. Corrective Action: Keep creamer under refrigeration or on ice/ice-water bath 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: There is a gap under the front door. Corrective Action: Seal the gap to exclude pests. Ensure there is no visible daylight under and around exterior doors.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: One shelving unit in the back walk-in cooler is heavily rusted. Corrective Action: Remove the affected shelving. Replacements must be new and in good condition. F2.5B(1): Inadequate sanitation in some areas: • Walk-in dairy cooler (interior, shelves, beverage tracks) • Hard to reach spaces (corners, between coolers) Corrective Action: Clean the areas identified. F2.5B(2): There is a handle missing from one cooler door. Corrective Action: Install a suitable handle. F2.5B(3): There is a leak/condensate drip at the evaporator in the walk-in dairy cooler. Potential slip hazard for staff. The catch bin obstructs access to one end of the cooler. Corrective Action: Adjust or repair the system so water/condensate is contained and does not drip. In the meantime, remove residual water and continue to clean all sections of the cooler as needed.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: Paper towel is not available at the front hand sink. Corrective Action: Supply paper towel within reach of the sink.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Some food in the main walk-in cooler was measured at 7°C. Corrective Action: Store higher-risk food towards the back of the cooler. Adjust or service the unit so food is maintained at 4°C or colder in all sections. There is temperature variation in the open sandwich display cooler. Do not overstock. Keep product near the back. Monitor temperatures frequently. Service the unit if food is not held 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: Some interior thermometers are missing or inaccurate: • Dairy walk-in cooler • Prep table cooler Corrective Action: Obtain new NSF-certified refrigerator thermometers for these units. Inaccurate thermometers are to be removed from the main walk-in cooler.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Some shelving units in the dairy walk-in cooler are rusted. Corrective Action: Replace any heavily rusted shelves with new stainless steel wire shelving units. F2.5B: Inadequate sanitation in some areas: • Hard to reach spaces in the back area • Heavy debris on ceilings, walls, and beverage tracks in the dairy walk-in cooler • Exterior of the proofing cabinet Corrective Action: Clean the areas identified.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food stored in the sandwich cooler measured at temperatures that fluctuated between 7°C - 10°C. Corrective Action: Move all potentially hazardous foods to a cooler that can maintain 4°C or colder at all times. Adjust or service the sandwich cooler so it holds food at 4°C or colder. F1.2B: Food in the large walk-in cooler at the back of the facility is being stored at temperatures between 5°C - 8°C. Corrective Action: Adjust or service the walk-in cooler so it holds food 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat (quaternary ammonia) test strips outdated. Corrective Action: Obtain new test strips to adequately measure sanitizer concentration.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: One of the fans located in the back walk-in cooler is broken. Corrective Action: Have the fridge serviced to ensure the cooler is in good working condition. F2.5B: Inadequate sanitation observed in the dairy/pop cooler at the back of the store. • Visible debris seen on shelves. • Dairy residue on the floor and shelves. Corrective Action: Adequately clean floors and shelving within the unit. Ensure all spills are cleaned up immediately.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Food in some sections of the open-air sandwich display cooler was measured at 7°C. Temperature tends to increase near the front and right-most areas of the unit. Corrective Action: Adjust, repair or service the sandwich display cooler so it maintains food at 4°C or colder at all points. In the meantime, transfer products towards the back and left of the cooler. F1.2B(2): Coffee cream packets labelled "keep refrigerated" are held at room temperature. Ice was not provided or replenished. Corrective Action: Store cream packets at 4°C or colder OR discard packets that remain after a 2-hour holding period at room temperature.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Quat (quaternary ammonia) test strips are not available. Corrective Action: Obtain Quat test strips.
- 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): F2.5B: Inadequate sanitation observed. • Debris and loose items around and behind the open-air sandwich cooler • Cardboard used to line shelving in the walk-in cooler has visible mould • Dust and debris accumulation on the evaporator fan covers, fan housing, and ceiling in the walk-in cooler Corrective Action: Clean the areas and equipment identified. Remove cardboard. Clean walk-in cooler racks as needed. Food contact materials and storage surfaces must be smooth, non-absorbent, and cleanable.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: Back door to outside storage areas left open at the time of inspection. Corrective Action: Keep back door closed to prevent the entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5J: Light fixtures over the back dishwashing and food prep areas, and the front coffee and food display counters have uncovered fluorescent bulbs. Food and food contact surfaces at risk of contamination with glass in the event of bulb breakage. Corrective Action: Install shatterproof covers or shatterproof protective tubes in the light fixtures identified. Email pictures of protected fixtures to EHO for resolution.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A At the time of inspection, it was observed that Quats test strips were available onsite at the Quats dispenser station, but it was noted that they expired 15Sep2018 and that they were for measuring a 2-chain Quat product. NOTE: the use of multi-Quat sanitizer requires a QT-40 test strip rather than a QT-10 or the product onsite, which is intended to verify a 2-chain Quat. Operator to ensure they obtain QT-40 test strips. ACTIONS REQUIRED: • Operator to replace Quats test strips with Quats QT-40 (0-500 ppm range) and email/text photo clearly showing expiry date on new strips to Environmental Health Officer (EHO) for infraction resolution.
- 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): F2.2B-1 Daylight visible around/under the front exterior door. ACTIONS REQUIRED: • Operator to replace door sweep/weather stripping for front exterior door and email/text photo(s) to EHO clearly showing no daylight visible under/around front door for infraction resolution. F2.2B-2 Daylight visible around the back exterior door. ACTIONS REQUIRED: • Operator to replace weather stripping for back exterior door and email/text photo(s) to EHO clearly showing no daylight visible around back door for infraction resolution.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5K Tongs for bulk candy were found inside the candy bins at the time of inspection, which could contaminate the candy inside. Operator removed the tongs from the candy bins at the time of inspection in order to clean and sanitize them prior to placing the tongs in a container outside of the candy bins next to the candy bags. Operator to put up a sign directing customers to use the tongs and place them back in the container. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to ensure tongs are stored outside of the candy bins to prevent contamination. • Operator to clean and sanitize tongs and container daily. • Operator to put up a sign directing customers to use the tongs and place them back in the container.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): F2.3C Manual warewashing (if occurring at all) continues to occur in a one-compartment laundry sink that is becoming increasingly dirty. Manual warewashing must be done for the baking items, ice cream, beverage machines, etc. These items are to be washed in soapy water, rinsed with clean water, sanitized for at least two minutes, and air dried. F2.3D Clean in place warewashing procedures for equipment such as ice cream and beverage machines are not in place. F2.3E Wiping cloths in continuous use being kept at room temperature can allow bacteria to grow and re-contaminate surfaces and hands. F2.3G Chemical test strips required to verify the concentration of sanitizer used. Please obtain Quats and chlorine chemical test strips.
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4L Front exterior door now closes all the way but daylight is still visible under the door. Daylight is also visible under/around the back exterior door and the door to the outside storage shed. F3.4M Back kitchen area has a single laundry style sink that is to be used for both warewashing and handwashing. The sink is quite scored, stained, and is becoming difficult to clean and sanitize. The use of laundry style sinks is not ideal as they need replacement frequently once they become scored, stained and difficult to clean and sanitize. The use of stainless steel sinks is ideal as they are durable, easily cleaned and free from any noxious or toxic substances. For the type of operations occurring at this facility, a minimum of a 2-compartment sink with a drain board plus a separate handwashing sink are required for manual dishwashing. Please contact your EHO to discuss options. • Operator installed shatterproof lights/covers on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. Issue resolved. • Operator removed filling hose from the laundry faucet to create an air gap and prevent the possibility of backflow.
- F3.4L - The premises must be protected against entry of pests.
- F3.4M - Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.7A-F Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.8A-C Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions