Safety Mart Store (Ashcroft)
105 Railway Ave Ashcroft BC V0K 1A0 · Food Retailer - Food Store
10 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips with no expiry visible. Corrective Action: Acquire new chlorine test strips for each department, and monitor expiry dates.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Wrapper in produce area has a build up of dirt and food debris. • Bakery area including shelving, walls, and floors has a build up of food debris, grease, and dirt. • Lights in meat cutting area do not have shatterproof covers. • Reefer units in several coolers and freezers have a build up of dust and mold. Corrective Actions: • Clean and sanitize the produce wrapper prior to using again. Add this activity to the sanitation plan so that it gets done regularly. • Deep clean the entire bakery area including shelves, walls, and floors. Increase frequency of sanitation in this area to prevent this in the future. • Affix all light fixtures with shatterproof covers. • Clean and sanitize the reefer units and the inside of any affected coolers and fridges. Increase sanitation frequency in these areas,
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Floor in walk in freezer is constructed of unfinished wood that is damaged in several areas. It is not impervious or easily cleanable. Corrective Action: Repair or replace the floor in the walk in freezer with a material that is smooth, durable, impervious and easy to clean.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs are not maintained. Corrective Action: Monitor and record temperature of all fridges and freezers daily. Template provided.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Cheese stored in the display cooler next to the hot holding unit had an internal temperature of 19°C. Corrective Action: • Relocate all cold potentially hazardous food from the right side of the cheese display cooler to a cooler that can maintain temperatures of ≤4°C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): • Open packages of cooked ribs were observed stalked on-top of each other with the bottom of the Styrofoam containers in direct contact with the ready-to-each meat. Corrective Action: • Spread out the containers of cooked ribs during cooling to (1) ensure faster cooling and (2) prevent contamination of the ready-to-eat meat. *** Maintain a cooling log of the ribs.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- 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): • Several defected cans (e.g., soup, tomato sauce, fruits, beans, etc.) were observed stacked on shelves for purchase. There were clear damages to the rims of the cans which could allow for bacterial contamination. CORRECTED DURING INSPECTION: • The cans were removed from the shelves at the time of inspection. Ensure thorough visual inspections of cans prior to stocking of shelves. Do not sell deeply dented cans.
- F1.6B All food on the premises must be fit for human consumption.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • REPEAT INFRACTION: No chlorine or QUAT test strips available on-site. Corrective Action: • Purchase appropriate sanitizer test strips to ensure adequate concentration of chemical sanitizers (i.e., chlorine @100 ppm concentration and QUAT @200 ppm concentration).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • (1) Rodent droppings observed under the produce dry storage shelves. • (2) Holes observed on either end of both loading dock doors. • (3) Exposed dry wall observed along the hallway between the produce walk-in cooler and the deli. Corrective Actions: • (1) Deep clean and sanitize areas where rodent droppings are observed. Clean out the clutter that is providing harbourage for rodents. • (2) Seal the holes under the produce and warehouse loading dock doors. • (3) Repair the exposed dry wall and brick along the noted hallway (behind the Novelties freezer). ** Email the last pest control report to the EHO. Follow all recommendations from the pest control company.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • One of the sinks of the 2-compartment sink in the meat processing area was blocked with a cutting board and equipment at the time of inspection. Lack of access to both sink compartments prevents adequate washing/sanitizing of food contact surfaces, cutting boards, knifes, etc. Corrective Action: • Remove the cutting board from the left compartment of the 2-compartment sink. Follow the instruction of proper manual dishwashing as outlined on the poster provided at the time of inspection. Use the first sink compartment to wash/rinse the equipment, and use the second compartment to sanitize the equipment (min 100 ppm chlorine concentration OR min 200 ppm QUAT concentration). Allow the equipment to air dry.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Dust build up observed on the fans of the walk-in produce cooler and along the interior walls. Poor lighting in this space prevents adequate monitoring of sanitary conditions. Corrective Actions: • Please have this and any other refrigeration/condenser units cleaned of excessive dust build up. Please add this to the cleaning schedule.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Walk-in cooler had shelving that was requiring some refinishing or repainting. Please ensure that the surface is smooth, durable, easy to clean, impervious to moisture and non-toxic. Corrective Actions • Please ensure that the shelving in the walk in freezer is smooth, durable, easy to clean, impervious to moisture and non-toxic. **Consider resurfacing or replacing the cutting board at the produce processing area as it worn out
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • (1) No soap was present at the handwashing station of the deli. • (2) The handwashing sink was blocked with equipment at the time of inspection. Corrective Actions: • (1) Ensure that the soap dispenser is refilled to allow for adequate handwashing of food handlers. • (2) Do not store anything inside the handwashing sink. This sink must ONLY be dedicated to handwashing and remain accessible at all times.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Outstanding violation Also observed the facility using chlorine for cutting boards during operating hours, operator stated that they using this during operations and the Quats is used at end of day when daily deep cleaning and sanitizing is conducted. Operator told not to allow mixing of chemicals and to follow manufacturers instructions If either or both used please have the appropriate sanitizer test strips. Quat test strips to be acquired for meat department sanitizer spray. Employees are to verify that Quat spray sanitizer is at 200 ppm. Please ensure that Quat test strips with 0-400 ppm range is purchased. Also suggested that a temperature log also be kept to ensure temperatures for temperature control units are being maintained at food safe levels.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Although not observed this time, please ensure that all caulking in meat processing area is in good condition, (meeting requirements of smooth, durable, easy to clean, and impervious to moisture). Additionally it must also be clean and sanitized if in food processing area. • For dust build up, please add this into the cleaning schedule. At time of inspection there was some dust built up on meat area walk in cooler unit. Corrective Actions: • Please have this and any other refrigeration/condenser units cleaned of excessive dust build up. At time there was some but overall to reduce possible contamination risk this needs to be cleaned and sanitized. Please add this into your cleaning schedule.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Both hand washing stations in meat cutting + wrapping area and the produce area did not have soap. This does not promote and ensure proper hand hygiene practices and this poses a potential cross contamination risk. Corrected During Inspection (CDI) • Operator had immediately placed new liquid soap in dispensers at this handwashing stations. This was satisfactory. Operator was told that these supplies must always be stocked and available.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat test strips to be acquired for meat department sanitizer spray. Employees are to verify that quat spray sanitizer is at 200 ppm. Please ensure that Quat test strips with 0-400 ppm range is purchased.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Regarding the meat department: [1] As mentioned in past inspection, silicone caulking is again starting to peel off particularly between the wall and floor tiles. This appears to be a repeat issue. Please find a suitable long term solution that allows for easier cleaning + sanitizing. [2] Cooling unit fans and surrounding areas are starting to accumulate visible signs of dust. Please routinely clean this off to prevent food and food contact surfaces from being contaminated. [3] Lights above grinder and meat wrapping area are not protected from contamination. Please either provide covers to ballasts OR convert to LED to prevent potential glass contamination to surfaces and meat products below.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Meat Facility Caulking had been done prior to inspection but had been damaged due to cleaning processes. Operator is to find permanent solution to this to ensure facility is not damaged Please clean dust off vents and ceiling of cooler units and ensure these are maintained on a regular basis. This is to be maintained immediately with information submitted when completed by OCTOBER 16 2018. Handsink in Meat Processing Room is to be fixed -- currently functional but leaking when hot water is turned on. Please ensure handwashing facilities are available to staff at all times which include soap, hot/cold water and paper towel.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Caulking within the meat processing room needs to be replaced/repaired.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Measured temperatures of meat and dairy coolers at 8-9C. Instructed operator to monitor and adjust cooler mechanisms to ensure that they can maintain temperatures below 4C. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Fans in the open processing meat area had an accumulation of dust and debris at the time of inspection. Ensure that the fans are regularly cleaned to prevent dust from contaminating foods.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Lightbulbs in the meat walk-in cooler did not have any shatterproof coverings. Ensure that light bulbs are protected by appropriate covers and/or shields to prevent contamination of foods.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): All food contact surfaces need to be washed (soap and warm water), rinsed, and sanitized after each use, or if in continuous use at least every 2-4 hours. Milk and egg storage needs to be cleaned more frequently.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions