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Nature's Bounty

9-1257 Trans-Canada Hwy Sorrento BC V0E 2W0 · Food Retailer - Food Store

7 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer not currently in use for washing process for scoops.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - upright older True cooler at 8C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Spray bottle of sanitizer did not provide adequate amount of sanitizer. Reviewed sanitizer concentration with operator. For sanitizing food contact surfaces (from a spray bottle or bucket of wiping cloth), 200ppm of chlorine or 200ppm of Quats (Quaternary Ammonium) is required. 200ppm of chlorine can be made by adding 5mL (1tsp) of household bleach to 1L of water. 200ppm of Quats should be made according to manufacturer's instructions. For manual dishwashing, 100ppm of chlorine or 200ppm of Quats is required. 100ppm of chlorine can be made by adding 2.5mL (1/2 tsp) of househould bleach to 1L of water. Also reminded that during the sanitizing step for manual dishwashing, items must be submerged in the sanitizer solution for at least 2 minutes, then let air dry.
  7. Monitoring

    0 infractions