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Red Road Recovery

1129 Creighton Valley Rd Lumby BC V0E 2G1 · Institutional - Food Service

1 inspection

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B(1): Raw eggs in the cold storage room were measured at 9°C. This room was intended as a walk-in cooler but cannot consistently maintain food at 4°C or colder. Corrective Action: Transfer the eggs to a cooler at 4°C or colder. Keep only shelf-stable food in the cold storage room. F1.2B(2): Food in the domestic fridge (steel finish) was measured at 7°C. Corrective Action: Adjust or service the unit so it maintains food at 4°C or colder. Operator to ensure the warming unit holds food at 60°C or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Some utensils are in poor condition (wooden spoons). Corrective Action: Discard the affected items. F2.5B: Inadequate cleaning in some areas. Overall sanitation is good. • Evaporator fan covers in "Fridge 2" • Containers for clean utensil storage Corrective Action: Clean and sanitize the areas identified.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.5: The operator does not hold a valid FOODSAFE certificate. Corrective Action: Operator to complete FOODSAFE Level 1 training or equivalent, ensure compliance with both requirements below.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.