Lavington Superette
6015 Hwy 6 Coldstream BC V1B 3L9 · Food Retailer - Food Store
5 inspections
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: There is a gap under one of the front double doors. 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation in some areas: • Upright sandwich cooler (mould on shelves, beverage tracks) • Back storage room (under shelves, loose items) • Microwave interior Corrective Action: Clean the areas identified. Sanitize interior surfaces of the cooler and microwave. Reorganize the storage room as needed. There are several unused commercial appliances onsite that should be removed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- 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 in some areas: • Microwave interior • Upright dairy cooler (shelving and door tracks) • Under shelves in the back storage area Corrective Action: Clean the areas identified. F2.5J: Glass light bulbs in the sandwich display cooler are unprotected. Corrective Action: Install shatterproof covers or tube guards for each bulb. The ceiling at the coffee bar is damaged. The operator must take measures to protect the public if the ceiling is found to be a safety hazard.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- 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 temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Perishable single-serve creamer was stored at ambient temperature (25°C) for an extended period. The product is unsafe due to improper storage. Corrective Action: Discard the creamer portions. Store perishable cream 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.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): F1.6B: Packaged dry pepperoni in the open-air display cooler is covered with a white substance; uncommon for this type of product. Corrective Action: Discard or return the affected pepperoni to the supplier. Inspect food for signs of spoilage. Store products in accordance with manufacturer instructions.
- F1.6B All food on the premises must be fit for human consumption.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food stored in the dairy cooler measured at 7°C. Corrective Action: Transfer higher risk products to an alternate cooler at 4°C or colder. Adjust, repair, or replace the cooler so food is maintained at 4°C or colder in all sections of the unit. See infraction F2.5A.
- 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: No thermometer present in the sandwich display cooler. Corrective Action: Obtain an NSF-certified refrigerator thermometer for the cooler. Maintain accurate thermometers in all refrigeration and freezer units.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): RECURRING ISSUE F2.2B: Significant gap down the center of the main doors. This enables pests to enter the premises. Corrective Action: Seal the gap to exclude pests and prevent infestation. Ensure there is no visible daylight between, under, and around the main doors or other outdoor entry points.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Sanitizer solution is not available for use. Corrective Action: Prepare sanitizer solution at 200 ppm chlorine or 200-400 ppm quaternary ammonia (Quat) residual. Label spray bottles. Follow Sanitol (Quat sanitizer) manufacturer directions for dilution. As an alternative, unscented household bleach can be diluted at 5 mL bleach per litre water to yield 200 ppm chlorine solution. Verify concentration with test strips. Replace spray bottle solution daily. Sanitizer solution must be available for use during operation.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Left door of the dairy cooler does not seal properly at the door track when closed. Door appears loose, tends to rebound upon closure. This may contribute to the noted temperature control issues. Corrective Action: Repair or replace the door so it closes in a controlled manner and forms a proper seal to the door track. F2.5B: Observed loose products and food residue in the novelty ice cream freezer. Corrective Action: Clean interior surfaces of the freezer to remove residue and stray items. F2.5J(1): Most ceiling light fixtures do not have protective covers. Bulbs appear to be a combination of plastic LED and glass fluorescent. Corrective Action: Install shatterproof covers or shatterproof bulbs in all light fixtures. F2.5J(2): One interior fluorescent bulb in the sandwich display cooler does not have a protective cover. The other bulb has a shatterproof sleeve. Corrective Action: Install a shatterproof sleeve over the unprotected bulb.
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: Daylight visible through gap in front doors. Pests can enter the facility through this opening. Corrective Action: Install weather stripping to cover gap between front doors. To resolve infraction, email picture of front doors with weather stripping installed to EHO.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?