Oriental Supermarket
2-2575 Hwy 97 N Kelowna BC V1X 4J5 · Food Retailer - Food Store
11 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of display cooler was measured at 18-20 °C. Internal temperature of cheese loaf and egg tarts were measured at 19.4 °C and 19.2 °C. Operator was instructed to discard potentially hazardous foods stored in the cooler and do not store perishable foods in this cooler until the temperature is maintained below 4 °C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No temperature logs were maintained for coolers, freezers, and hot-holding unit. Operator was instructed to monitor the temperatures daily and maintain a log sheet. Some food products, such as cheese loaf and egg tarts, were noted to be processed on site. Please provide a food safety plan for the food items processed on site.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please provide a food safety plan of BBQ pork prepared in the restaurant and sold hot-held at the food store.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Ready to eat potentially hazardous such as meat internal temperature verified 37 Celsius which is body temperature and considered the ultra danger zone
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- 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): Mai's Kitchen Chili Oil with seasoning (chili, garlic, shallot, vegetable oil) processed on site. Low acid foods processed in oil must be processed in a safe manner using a standardized recipe were the pH and Water Activity has been tested and confirmed with Interior Health that the product does not pose a Botulism risk.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Large mechanical chopper had food residue and staining of silicone seal along with electric meat slicer that was still dirty after cleaning
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan needs to be updated, please follow template and links provided in the e-mail of this report
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): food preparation area at the front of the store was not stocked with single use paper towel
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Back processing area sushi machine must be cleaned after every use. Operator is aware how to clean equipment - please ensure staff are trained on this and clean all equipment after use immediately. Equipment was taking apart and set aside to be cleaned.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Back processing area handsink had a soap dispenser not accessible due to a ice machine blocking it at time of inspection. Please move soap dispenser to an accessible location - soap can be provided via a standard handpump in meantime.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
8 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Each of the three facility dedicated handwashing sinks were missing either or both of liquid soap & paper towel. Although it is noted that a handsink was provided at the back processing area as requested, liquid soap and paper towel dispensers were not provided at this new hand sink. Accordingly, proper handwashing practices could not be observed by staff at the time of inspection.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Additional cleaning is required in the back food processing area (including refrigerators/freezers) and upkeep of finishes to provide for a cleanable facility.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Each of the three facility dedicated handwashing sinks were missing either or both of liquid soap & paper towel.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food processing and handling procedures have not yet been submitted to Interior Health as requested, including specific details on portioning of food for retail sale, preparation of advanced prepared cooked meat/poultry, sectioning of raw fish, temperature standards, etc.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A written sanitation plan has not yet been posted or submitted as requested.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
12 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially hazardous food (PHF) items including raw pork blood & a large amount of raw tuna for sashimi were observed being left out at room temperature for extended periods awaiting processing. In the case of raw tuna, whole quarters from the freezer were observed being left out to partially thaw at room temperature until soft enough to section, wrap and either refreeze or refrigerate. Thawing raw fish at room temperature is not considered an accepted standard for preparing fish for sashimi. In particular, scobrotoxin-forming fish like tuna must be maintained at ≤4deg.C until required for service.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): No handwashing was observed at the time of inspection by staff conducting multiple activities and in contact with both ready to eat food and raw animal products.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): What appeared to be blood from food processing was observed on dry ingredient storage bins (corn starch, potato starch, sugar) and the back ice machine where ice is also used for drinking purposes within the Yamato restaurant. The back food processing area, including the cutting board used during processing of raw tuna for sashimi, was observed in an unsanitary condition at the time of inspection and, no sanitizer solution was available or in use in this back processing area. When asked to mix a solution of sanitizer, a staff member brought out a spray bottle with undiluted sanitizer. Food containers with food inside, as well as, clean empty food storage containers, were observed being stored directly on the floor in the back processing area.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature monitoring records for refrigerators and final cook temperatures for advanced prepared meat were not being maintained at the time of inspection. Test strips were not available/not in use for verifying chlorine (dishwasher) or quaternary ammonia (hard surfaces) sanitizers.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quaternary ammonia sanitizers were either missing in food preparation areas or improperly mixed.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed raw tuna used for sashimi thawing at room temperature at the time of inspection to enable sectioning of fish for sushi/sashimi. It is also unclear whether there is adequate space within the current walk-in refrigerator for thawing of ready to eat ingredients like tuna & salmon for sashimi, etc.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A build-up of organic filth, debris and mould was observed in food processing and storage areas, including the walk-in refrigerator, storage shelving, food containers, floors, along walls, underneath equipment, etc. Observed clutter/effects or equipment that were improperly stored or not suitable for storage directly within food processing areas. These effects may serve as harbourage areas for pests and impact cleaning within the food facility. For example, cluttered equipment/effects were observed in the back food processing area including a forklift in middle of the processing area and, clutter behind the open refrigerated display unit at the back of the store. Also, the back walk-in freezer was disorganized, overloaded with food and not maintained in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): As noted in the past, food storage and processing areas in the back of the supermarket appear to be at their maximum capacity and additional food production has been added without consultation with Interior Health. For example, the back walk-in freezer was observed with too much food storage, to the point where the centre floor area in the freezer was almost completely cluttered with frozen food. The walk-in refrigerator was full at the time of inspection and it is unclear whether there is enough space for processes like cooling and thawing of food (ie. fish for sashimi must be thawed under refrigeration prior to processing, not left to thaw at room temperature). Further, the supermarket loading area beside the overhead door that is also used for storage for the forklift, has become part of the food processing area and this has occurred without expanding the business to provide separate areas for storage of equipment and food processing.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): A dedicated handwashing sink has not been provided at the back food processing area of the Oriental Supermarket and may be contributing to a lack of appropriate hand washing observed at the time of inspection.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): A new food service area was substantially constructed in the front area of the grocery store at the time of inspection - plans for this newly constructed food service area have not been provide to Interior Health and have not received approved.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan details are either not being followed or are inadequate to ensure safe food preparation and handling.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Based on the above noted infractions, proper sanitation practices are not being conducted per a written sanitation plan.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions