Russian & Ukrainian Deli - Food Preparation
106-1960 Springfield Road Kelowna BC V1Y 5V7 · Food Retailer - Food Store
5 inspections
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Large display cooler is operating at >4C. There is visible ice build-up along the top of the cooler that may be affecting air circulation and temperature control. The digital thermometer is not accurately displaying the temperature of the cooler. The cooler requires repair, and cannot be used until it is capable of operating at 4C or below. An additional calibrated thermometer should be placed in the cooler as an additional monitoring tool.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Food handler must wash hands prior to handling food. Gloves are not a replacement for proper hand washing.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must obtain chlorine sanitizer test strips to monitor chlorine sanitizing solution.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine sanitizing solution must be made to 100-200 ppm (5 ml or 1 tsp of household bleach added to 1 litre of water and mixed in a spray bottle). A fresh solution must be made daily to sanitize food contact surfaces. Food contact surfaces must be cleaned and sanitized at least once every 2 hours.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Food handling is occurring at the front cashier/display area, but there is no handwashing station located here. This is a recurring infraction. --- There is a kitchen area in the back that is supplied with 3 sinks. As an INTERIM solution, food handling for packaging fish may occur here. Food handling is limited to packaging only, and must not include further processing, including, cutting or cooking: 1. Move the fish packing area to the back kitchen area. 2. Hands must be washed prior to handling fish. Gloves is not a replacement for hand washing. 3. A chlorine sanitizing solution of 100-200 ppm must be made to clean and sanitize the counter space either after every use, or at least every 2 hours. A fresh solution must be made daily, and monitored with the test strips. 4. There must be designated space for food handling in the kitchen area, that is separate from being used the area to make lunch or dinner. This area must be maintained in a clean and sanitary manner. In the meantime, food handling must cease until the above requirements are met. A follow-up inspection will be conducted on Thursday June 23 2022. --- As a LONGTERM solution: 1. A hand washing station must be installed in the front display/cashier area. Provide me with a timeline to have this completed by July 18 2022.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator must provide me with a valid FoodSafe Level 1 certificate (or equivalent) as the premise handles food.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- 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): The operator said that food is portioned in the front area of the facility and the area is not equipped with a handwashing station. The plastic containers used for portioning foods were being stored on the food display refrigerator in the front area and the operator moved the containers to the back food preparation area during this inspection. Do NOT prepare food (e.g. cutting, portioning, etc.) in the front area of the facility. Take corrective actions to ensure that only pre-packaged food is handled without opening its original packaging in the front area of the facility. You may cut and wrap food in the back food preparation area where a handwashing station is available.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Some foods that are portioned into a smaller quantity are handled without handwashing in the front area. The operator agrees to move the food handling to the back area where the sinks are available for hand washing and ware washing.
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Rodent dropping are present in the back room behind the chest freezers. More info about rodent control is available at: <https://www.healthlinkbc.ca/healthlinkbc-files/getting-rid-rodents>. The operator agrees to clean the area and monitor the premises including the dry food storage area for any pest activity. The operator agrees to contact me for follow up on Feb 9, 2018. More technical assistance, please contact a local pest control company.
- F2.2A - The premises must be maintained free of pests.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): A food vacuumed packaging equipment is present in the premises. The operator says that it is used for personal use only.
- F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions