Safeway #4916 - Deli
750 Fortune Dr Kamloops BC V2B 2L2 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No thermometers ( or inaccurate thermometers being used) for Delfield 2 dr cooler and sandwich assembly prep 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): 1. Drain pipe for one of the handwash stations need to be repaired ( clogged); 2. an area of the floor ( by the entrance to deli dept) needs to be replaced ( no longer smooth and impervious to moisture); 3. chopping board/prep surface for sandwich maker's station needs to be re-surfaced ( cuts on the surface are stained and may trap pathogens- exposed surface is no longer smooth and cleanable)
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please see comments under F2.7
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The four hour cleaning log (e.g., for slicers and other food contact surfaces ) was empty ( left blank) for Wednesday (17th) and Thursday (18th). Operator must ensure that sanitizing tasks are completed as stated on the Sanitation Plan and verification records are maintained.
- 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.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot holding unit for chicken wings was not keeping product at temps≥60°C ( honey garlic wings internal temp observed @49°C) after 30 mins. in hot hold case deli meats display case had risers that are blocking the cold air vents ( impeding air circulation within the unit)-Kentucky style chicken observe int temp@44°F
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5B 1of 3 foodhandlers in the Deli Dept observed to have un- restrained hair. (CDI/corrected during inspection-employee was told to wear headband as a form of hair restraint
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Coke cooler ( Lucerne milk is kept in this unit) by the sandwich display cooler does not have a thermometer
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): bucket filled with sanitizing sol'n for storing wiping towels in was tested for Quat concentration-test yielded a result of <200 ppm quaternary ammonia (CDI-solution was refilled from the sink dispenser)
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C please see comments above for F2.3 F2.5B- debris found under and on surfaces of both slicers ( review of sanitation log points to a missed sanitation task for the "Friday" column- policy states the sanitizing is to be done once every 4 hours); F2.5B-Exhaust hood is overdue for duct servicing ( sticker by maint. company states it was due in June 2021)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Shelby has not taken the FS1 course. Karen J's FS1 expired on July 29, 2018. Deli Dept Manager is not on shift at time of Inspection.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B Panini prep cooler food temperature was checked 2x ( 42°F and 5.25°C internal temp observed for sandwiches) (corrective action -extra layer of sheet/cloth between bottom of plate and metal surface of cooler was removed, EHO asked that food internal temp be checked again in 2 hrs to verify if this action makes a difference, AND IF NOT, products in the unit must be discarded) All other PHFs stored in the coolers (7 units checked in deli area) are maintained at≤4°C; Hot holding temperatures for the following were checked: BBQ wings, Ham, and soup ( all products had internal temps≥60°C or 140°F)
- 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 Sushi cooler is leaking and flooding the floor in the immediate area F2.5B Floor area surrounding the sushi cooler is filthy- this area needs to be swept and mopped thoroughly to remove food scraps and other debris
- 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.
- F3.3 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.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- 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.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Operator must ensure infraction is corrected within 24 hours and must follow CORRECTIVE ACTIONS as per the Food Safety Plan. Chicken strips and BBQ chicken legs have internal temps<60°C /140°F ( 54°C and 55°C, respectively); fried chicken in the same case ( right side) has an internal temp of 68°C
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): upright freezer was keeping food at temps>0°F ( -12°C)
- F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
4 infractions
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): walk in cooler 4-5C; pizza case 4degC , sandwich area counter cooler 10degC ( recorded at 7 am to be 2degC) , sandwich prep at 0degC deli products display cases thermometers read between 3-6degC Operator to ensure sandwich area counter cooler is not used until unit maintains a temp of 4degC or lower
- Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): 1/4 employees does not have her hair restrained
- 5.4 - Employees involved in food preparation must ensure food is not contaminated by hair.
- Are there handwashing stations available and properly supplied?
- Observation(s): 3/3 hand stations are adequately supplied but back of the house doesn't have dispensers (for liquid/foam soap and single use towels)
- 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): nana's samosas 0.2/17g, green onion cakes 7.5% Genghis grill foods Edmonton Alberta , sausage rolls 0.2/20g; cooking oil (Crisco 0/9g) soft marg is not used in premises , potato latkes 0g
- 19.3 - All other foods must meet the restriction of 5% trans fat or less of total fat content.
- Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): olive case ( island) stuffed vine leaves has internal temp 0f 8degC;; Spinach dip 5-6C Corned beef 4-5C; Chicken salad 4-5 CEgg salad4-5C sliced/portioned turkey 9degC ( due to being blocked by squeeze bottles) other deli meats 4degC ( same case) Gastronorm freezer (3dr) keeps food frozen at -13degC panini cold case 2-3degC; 2 dr cooler 40F; Walk in cooler 0C ; ###No thermometers in the coolers
- 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.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): one of 3 handsinks ( front/service area) was missisng p towels ( empty dispenser); Handwashing station ( adjacent to warewashing sink) is obstructed-operator must ensure sink area is cleared to ensure convenient access to foodhandling staff in the back
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 8.2 - Are there handwashing stations available?
- Observation(s): Handwash station in the back ( by warewashing sinks) was found to be incomplete at time of check-no soap in the dispenser- Deli manager must ensure dispenser is refilled prior to it being empty
- 14.1 - Is the premises in good repair?
- Observation(s): limited amount of flood ( water) in front of the Foster freezer ( 3-door unit)-operator to investigate the reason behind drainage system overflow and have the deficiency corrected
- 8.2 - Are there handwashing stations available?