Nu Leaf Produce Market
2-740 Fortune Dr Kamloops BC V2B 8S9 · Food Retailer - Food Store
8 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Good Leaf brand packaged "cool crisp lettuce" in clamshell packaging ( more than 3 units) were observed sitting at ambient temperatures (17°C) on the counter by the POS/cashier. Six cooler units were checked ( including the walk in )
- 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): chlorine test strips are expired ( expired in Feb 2023) Veggie rack has no thermometer
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): F2.5G Operator must ensure that food is not stored directly on the floor. At the time of inspection, various fruits and veg. ( apples, tomatoes, winter squash, bananas) in their packing cardboard boxes were being stored directly on the floor; the floor in the walk in cooler is damaged and needs repair ( 2spots). F2.5B Fan grille for the herb cooler was observed unclean and needs to be wiped clean and sanitized to remove mould/mildew on the surface.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- 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): Alfalfa sprouts ( marked down products) were being stored at ambient temperatures on a shelf beside the walk in cooler Six cooler units onsite
- 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): Name of Inspected facility/food plant/ food manufacturing facility ( for the shelf stable bagged juices) to be provided to EHO.
- F1.6A All foods on the premises must be from an approved source.
- F1.7 Are foods protected from contamination?
- Observation(s): bin of lettuce is kept under the hand wash soap dispenser in the produce cutting area
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): cooler for juice and sliced watermelons ( by cashiers) is not equipped with thermometer; test paper is required to verify sanitizer or disinfectant concentrations ( sanitizer to have 200 ppm chlorine, while disinfectant to contain 500-1000 ppm chlorine)
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Helmi's Gourmet Foods chest type freezer needs a thermometer
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): walk in cooler ( dairy products kept @2-3°C); Kelvinator freezer ( chop'n blok meats@ 20 °F/-6.6°C); open produce case ( portobello mushrooms@ 10 °C cling film packaging does not have perforations-CDI ); Imberra (organic fresh herbs@40°F)
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): green chopping board to be replaced as it is heavily stained
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): floor in the back has holes in 3 spots-final finish must be smooth and impervious to moisture ( cleanable)
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Thermometer in Imbera fridge is missing-Operator to supply an accurate reading thermometer for this unit
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Produce rack was keeping Alfalfa Sprouts at 12degC-relocated to a functioning cooler Three other coolers were checked: Imbera cooler ( Fresh Express Spinach), cooler for Sundia fruit cups, walk in cooler ( milk) all keep PHFs at 4degC or below
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Diversey Viper accelerated hydrogen peroxide expired in 07/2013-operator must discontinue using this chemical for sanitizing Clorox bleach is available in premises for sanitizing ( provided sign to operator-Three Sink Dishwashing Method ); also left some Chlorine test strips with operator
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions