Safeway #4916 - Starbucks
750 Fortune Dr Kamloops BC V2B 2L2 · Restaurant - Food Service
12 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Delfield cooler (Bar-1 or Bar-2 unit) needs a new thermometer
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Gaps observed around plumbing fixtures under the three-compartment sink that may allow the entry of pests. Corrective Action: • Fill (e.g., using copper mesh) and seal the noted gaps. Note: Professional pest control company conducts routine inspections. No pest activities observed at the time of inspection.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No san test strips on site
- 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): Floor tiles are broken and surface is no longer smooth and impervious to moisture ( side of the kiosk where serviette dispenser is located- customer self serve)
- 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
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A Cold brew pitchers ( containing frozen cold brew) are being stored in the hand wash basin for defrosting; Sink must not be used for defrosting as food is subject to splashing contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E Operator must ensure hand wash basin is only used for hand hygiene purposes and must be maintained clean and accessible at all times ( see comments underF1.7 above)
- F2.7E Handwashing stations must remain accessible at all times.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Adara does not have a copy of her FS Cert. on her.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B Pump soap dispenser was empty at time of Inspection( waterless hand sanitizer was being used); Dispenser was re-filled at time of Inspection
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): F3.6B Shannon does not have a current (valid) FOODSAFE ( or equivalent) certificate.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): In the Walk in Freezer ( Starbucks storage area along the wall/behind the shelves), the floor has accumulated dropped food ( garbage). This area of the floor needs to be swept and cleaned.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14.2 - Are the premises maintained in sanitary conditions?
- Observation(s): limited spill inside the Beverage Air cooler ( cream) which got mopped up when EHO pointed it out to staff
- 14.2 - Are the premises maintained in sanitary conditions?