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Safeway #4916 - Deli

750 Fortune Dr Kamloops BC V2B 2L2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Safeway #4916 - Deli has been inspected 11 times by Interior Health Authority since September 10, 2013. The most recent inspection, on December 30, 2024, found no infractions.

3 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 5 separate inspections, most recently on July 23, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 4 separate inspections, most recently on July 23, 2021. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on December 7, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on July 23, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on August 18, 2022. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

11 inspections

  1. Monitoring

    0 infractions

  2. 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.
  3. 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.
  4. 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.
  5. Monitoring

    0 infractions

  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Monitoring

    0 infractions

  11. 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

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