Marshall's 150 Mile Store
3036 Hwy 97 150 Mile House BC V0K 2G0 · Restaurant - Food Service
9 inspections
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): During inspection, some frozen bread/dough in the chest freezer in the back was being stored unprotected from contamination, in a cardboard box with no plastic covering or lid. These frozen food items are at high risk of becoming contaminated when the freezer lid is lifted. • Ensure frozen food in the chest freezers is always stored in food-grade bins with securely fastened lids or bags to protect it from contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): During inspection, accumulated dust and dirt was observed on the condenser units in the walk-in cooler. This accumulated material can be blown by the fans around the walk-in cooler unit, leading to contamination of food. • Clean and sanitize the back of the condenser units, and the fan covers on the front after removing food items from below the condenser unit. Remove the fan covers, wash and sanitize before replacing them back on the condenser units. Use a strong sanitizer such as chlorine bleach to ensure the backs of the condenser units are properly disinfected.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3: Manual dishwashing procedure was missing an adequate sanitizing step. Corrective Action: When using a two-compartment sink, use the first sink to wash, and the second sink to rinse and sanitize or utilize a separate container to adequately submerge and sanitize equipment in bleach.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Counter top surfaces chipped and broken near deep fryer and on front counter.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
0 infractions
- Monitoring
2 infractions
- Are proper hot holding procedures followed?
- 2.2 - Accurate thermometers must be provided to monitor equipment.
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Deli cooler too warm at 7°C to 12°C. Must be ≤4°C.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions