Safeway #4916
750 Fortune Dr Kamloops BC V2B 2L2 · Food Retailer - Food Store
12 inspections
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): In the bins for the Back Bakery area, scoops must be stored so that the handles are not in contact with the food
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Silver Racks in the back bakery area are overdue for cleaning ( washing and sanitizing)-cleaning schedule dictates that this is routinely done once every two weeks. Air curtain in the Walk in freezer is torn and must be replaced Lids for the metal bins ( back bakery area) are encrusted with dried up dough or debris-this must be wiped clean and sanitized the LVO HT dishwashing machine has a loose handle
- 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): Please provide garbage bins for the three hand wash stations to allow immediate disposal of waste/used paper towels
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometers are required for the following: REI Middle in Produce ( berries open case), Walk in freezer ( the one by the door was malfunctioning), Produce Walk in thermometer ( the one by the door was malfunctioning); pasta case, Full service case for the meat department, Meat small walk in cooler
- 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): fan grilles for the evaporators ( middle set overhead the meat prep table, middle set (evaporator #1) in the Dairy walk in cooler) must be wiped clean and maintained clean grilles for the vents on the sides of the open cases ( coolers and/or freezers-e.g., fresh pasta, fresh meats) must be vacuumed to remove accumulated dust balls/debris and maintained clean-please review Sanitation Plan and if needed, increase the frequency of cleaning for these units. rusty section of the wall in the meat processing room ( by the knife holder) to be covered to ensure cleanability-finished surface must be smooth, impervious to moisture and be durable to withstand continuous washing
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): SOP and procedures for Emergency ( refrigeration equipment malfunction) Procedures was reviewed by EHO: Corrective Actions for the incident on Dec7th was noted down on "Weekly Food Safety Log" and Wasted product due to freezer failure was also documented on the "Adjustment Report" by the Manager working the shift during the incident. Improvements can be made by implementing these recommendations: food temperature monitoring to be increased from am/pm to once every 60 minutes and observed temperature must be recorded/logged, real- time monitoring/SCADA system must be added to ensure Corrective Actions are taken in a timely manner to avoid risks to food safety (ie, temperature abuse which could allow microbial growth in PHFs which could lead to cases or outbreaks of food-borne illness); Procedures for logging temperatures must be standardized and reviewed periodically with supervisors and employees as the space beside the Corrective Actions field in the "Weekly Food Safety Log" was not completed/left blank (" temp before, temp ok, temp after"); Moreover, the sequence of corrective actions that are required to be taken in an emergency must be summarized in an Algorithm flow-chart to reduce decision fatigue in Supervisors and/or frontline staff to ensure efficiency and avoid errors in decision making.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • REPEAT INFRACTION: The ambient temperature of the meat processing room was ~15°C, where the meat saw machine was cleaned and sanitized at an insufficient frequency of once per day. At temperature >4°C, pathogens present on the animal based products can grow exponentially and cross contaminate other products. Corrective Action: • Either (A) adjust the temperature of the meat processing room to ≤4°C and clean/sanitize all food contact surfaces at the end of each task or change is animal protein being processed OR (B) clean/sanitize all food contact surface (i.e., meat saw) at least every 4 hours when in use. Note: The meat grinder was inside the walk-in cooler with an ambient temperature of 4°C; therefore, does not require cleaning/sanitizing every 4 hours, only when changing the product being processed.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): meat cutting room air temperature at 15-19°C ( requirement is it must not exceed 10°C OR kept in the processing area for a period of 2 hrs or less) Self serve cooler for produce ( packaged mushrooms and minced garlic products) keeps a temp of 6-10°C for the Meat Dept temp logs, please ensure accuracy/completeness by identifying the tracking of air/food temperatures for the two walk in coolers ( current log only records 1 walk in cooler and not both)
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ecolab quaternary sanitizing solution dispenser was malfunctioning ( solution produced does not contain a minimum 200 ppm Quat ammonia)
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Deli wall: eggs were being maintained at 9°C, Sensations jumbo wieners @8°C ( bottom two layers@≤4°C); Produce display cooler: Alfalfa sprouts ( higher than the 1st layer at bottom of case) were kept@≥5°C (corrected during inspection/CDI); Bakery Department Coldstream two-door cooler (8284) @8-10°C; Other refrigeration units that were checked include: meat and seafood room≤10°C, Seafood Dept walk in(≤4°C), Meat Dept walk in(≤4°C), Gluten free freezer(-3.4°F), island cake cooler(30°F), Ready sliced meat& cheese (≤0°C), Deli island cheese cooler(35°F) Sausage rolls freezer (0°F); Bluewater frozen fish(≤0°F), Delissio pizza (-4°F), frozen kelloggs eggo waffles (0-1°F),Dairy Walk (3°C), Lithouse dressings in Produce walk in (4-5°C); Kombucha display case cooler(≤40°F), Dressings display cooler(34°F), end bunker for cut fruit/parfaits(36°F), MacLaren's imperial cheddar cheese(34°F)
- 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): Coldstream units in the Bakery Department need thermometers for inside the units ( two coolers and a freezer); Sausage rolls freezer has no thermometer, 3rd dairy bunker cooler needs a thermometer, Meat/dairy bunker cooler needs a thermometer; One of the QT-40 test strips expired in July 2017 ( bakery dept)-Operator to ensure expired test strips are discarded or returned to supplier.
- 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.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Bakery Dep't Coldstream two-door freezer (8383) keeps food @10°F ( -12°C and not-18°C)
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Bakery Department: One of four handwashing stations has a malfunctioning soap dispenser
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk in cooler for meat dept at 2degC, shellfish case at <4degC, meat cases and freezers need thermometers ( the existing ones are malfunctioning); coldstream 3dr fridge bakery at <40F; Bakery walk in cooler at 6-8degC,,Walk in freezer at -10degC; Coldstream 2 dr cooler ( cake decorating side) at 10degC
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
- Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): coldstream coolers (4)in bakery walk in cooler walk in freezer; meat walk in; seafood full serve cooler<4C standing upright freezer -18C; self serve seafood case; self serve meat cases 4degC ; freezer for cooked prawns 0 degF coffin case for Compliments lasagna 0deg F
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 7 - Is the premises free from a pest infestation?
- Observation(s): Ants on the floor found in the bakery back room ( cake decorating area)
- 7.1 - The premises must be maintained free of pests.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Bakery Dept-Operator must ensure contents of opened bags of flour or cake mixes are transferred into food-grade bins with pest-proof lids
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Bakery dept-floor to wall junction ( baseboard) along length of wall adjacent to warewashing sink needs to be cleaned-ants present; debris and food scraps accumulation on the floor under the S/S tables and sinks CHOPPING BOARD FOR produce dept-heavily stained-needs to be whitened or replaced
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions