Mark Creek Market Deli
355 Ross St Kimberley BC V1A 2C4 · Restaurant - Food Service
14 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips are not being utilized by staff to verify the QUATs sanitizer is at the correct concentration. Temperature logs should also be on site in the department (rather than in the office) and filled out for temperature monitoring of refrigerators, freezers, hot holding equipment and internal cook temperature of the deep fried chicken.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Staff were only using water to clean the meat slicer between use. Sanitizer should be used throughout the day to sanitize the meat slicer and at the end of the day the unit should be taken apart and thoroughly sanitized.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips for the sanitizer used in the deli/meat area were not available. Please locate the sanitizer test strips and have them on site at all times. Staff should be trained on how to use them.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The large deli case containing deli meats was measuring at 8 - 10 C on the side closest to the fried chicken hot holding unit (the other side was at 4 C). Upon investigation it was discovered that the side that was too warm was blocked with ice and required defrosting.
- 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
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Some wood shelving is now showing porous surfaces. Raw wood cannot be properly sanitized. Please ensure these surfaces are sealed to facilitate proper cleaning and sanitation. [2] Moist wiping cloths were observed on surfaces. Sanitizing solution was not readily available and in use. though raw meats were being cut at the time of inspection. Please remember that moist wiping cloths act as a breeding ground for germs at room temperature; therefore, between uses, they should be stored in a sanitizer bucket of sufficient sanitizer solution. Please remember to monitor your sanitizer concentration with test strips. Please remember that best practice is to sanitize as you go; saturate surfaces with sufficient sanitizer concentration and leave on for at least two minutes to ensure a kill-step for illness-causing organisms. [3] Breading for the fried chicken was observed at room temperature. Staff explained that they fill the tray in the morning and then raw chicken gets rolled in it to be breaded several times a day throughout the day. At the end of the day the left over breading material is discarded. The breading that is exposed to raw chicken needs to be temperature controlled or discarded after each use. Discussed with staff options for solutions such as pushing the breading tray into the walk-in cooler between uses during the day, or completing the breading step in the walk-in cooler, or using small amounts of breading and discarding left over after use immediately. Please be sure to update your Food Safety Plan with this very important information and ensure all staff are on the same understanding.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Items were observed in the designated handwash station. Please remember that the handwash station should be accessible at all times. Handwashing is the most important means to preventing from cross-contamination. This facility only has a two-compartment-sink that includes the designated handwash station. It would be advised to install at least one additional sink and designate it to handwashing so that the 2-compartment-sink can be used for the 3-step-dishwashing-method. Please ensure that your handwashing and dishwashing activities are clearly separated and that a thorough sanitation step is applied in the sinks prior to being used for other than handwashing. Your Sanitation Plan should be very clear on this as well.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was observed, but critical processes were not addressed in it. Please update your Food Safety Plan with: - time/temperature control of breading or discard leftover breading after each use - sushi/salads from approved/inspected sources and there need to be temperature checking upon receiving these foods (logs should be kept) - clear separation of activities in time/space to minimize the chance of cross-contamination
- F3.3C Written food handling procedures must identify all critical control points.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Light fixtures in the walk in cooler do not have protective coverings. 2. Ceiling paint above the cutting table (near the lights) are peeling.
- 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
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Meat slicer in the deli is visibly dirty. Ensure that the meat slicer is cleaned and sanitized in between uses.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Hot holding unit containing pizza noted to be hot holding below 60 degrees C. Internal temperature of pizza were temped at 49 degrees C and 57 degrees C respectively. Operator was told to place the food in the adjacent unit that was holding chicken until the unit could reach temperature. There should also be temperature monitoring done on this unit to ensure that the temperature stays at 60 degrees C or higher at all times.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer in spray bottle by the meat slicer did not have any sanitizer detected. Operator stated a fresh solution of sanitizer will be made. Please follow manufacturer's instruction for mixing sanitizer solution and change every four hours or as often as it is necessary.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Wiping cloths including ones used for cleaning the meat slicing machine were left out and not sanitized. Operator made up a 200ppm QUAT solution for wiping cloths. This was corrected during inspection. Lysol "kitchen cleaner" was used for food contact surfaces in the deli. Operator was instructed to use a 200 ppm QUAT solution instead and follow the posted sanitation plan. This was corrected during inspection.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan needs to be revised to reflect current operations. Updates include revising the mixing of QUAT sanitizer according to manufacturer's instructions. Also, revising the procedure for cleaners used to sanitize food equipment; only approved sanitizers such as bleach and QUAT should be used on food contact surfaces.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions