Safeway #4919
4300 32 St Vernon BC V1T 9H1 · Food Retailer - Food Store
8 inspections
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): *The rear access doors reveal small openings on corners on the door sill. Ensure the door sweep makes a tight seal. Monitor docking doors and receiving lifts for wear and seal when necessary.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): JANITOR ROOM: *The original construction finishes are severely worn at the janitor/mop sink (no longer smooth, tight, non-absorbent), as there's evidence of water damage beside the mop sink, flooring and walls, which can allow mold growth & odour build-up. This is due to poor construction finishes in the original store. Now that the store has completed renovation, the janitorial area should also be included for reconstruction with proper finishes (new flooring, walls mop sink, sinks with silicone seals) to ensure non-absorbent, easily cleanable, to minimize potential mold and odour build-up. BAKERY: *Water fill dispenser for the dough mixer requires proper storage hook when not in use, as discussed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): *The rear access door beside the compactor requires a new sill to ensure the door sweep makes a tight seal. The southerly rear exit door is scheduled to be replaced. **New docking doors have been replaced and have excellent seals. JANITOR ROOM: *The original construction finishes are severely worn at the janitor/mop sink (no longer smooth, tight, non-absorbent), as there's evidence of water damage beside the sinks, flooring and walls, which can allow mould growth & odour build-up. This is due to poor construction finishes in the original store. Now that the store has been under major renovation, the janitorial area should also be included for reconstruction with proper finishes (new flooring, walls mop sink, sinks with silicone seals) to ensure non-absorbent, easily cleanable, to minimize potential mould and odour build-up.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): *Layout plans with equipment specifications for the store renovations have not been submitted to the area EHO for review and final approval to construct, as requested in the previous 2023 facility report.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): *Rear storage back receiving door sill sweep is scheduled for repair/replacement due to wear and a visible gap. Also check door frame seals for potential replacement.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): MEAT DEPARTMENT: *Walk-in cooler compressor fans and guards have visible build-up and are due for cleaning as per your maintenance cleaning schedule. COMPLETED *Check that the no longer used side door of the walk-in meat cooler is properly sealed to ensure cooler ambient air doesn't escape which helps maintain efficient temperature control. COMPLETED REAR RECEIVING AREA: *Rear storage back receiving door and outside landing to the compactor is due for thorough cleaning. This may require power washing when weather allows. NEW: *Grease Collection Bin and area also requires thorough cleaning/power washing due to spillage on the bin onto the ground around the bin. STAFF CHANGE ROOM (BAKERY AREA): *Discard the old bench or replace with better designed durable seating. COMPLETED NEW: vents due for cleaning. JANITOR ROOM: **Chemical dispensing tap has a broken 'bell' vacuum breaker which can potentially create a backflow cross-connection breach. Repair and replace as soon as possible by a qualified professional. NEW UPDATE: A work order will be initiated. PRODUCE AREA: *Discard the old produce ice machine no longer required, which will improve accessible space for moving or storing products. NEW UPDATE: Scheduled for removal during proposed renovations. BAKERY AREA: *Ensure the water fill dispenser nozzle for the dough mixing bowl is not stored directly into the standpipe sewage drain, to prevent a potential backflow cross-connection. Install a bracket to hold the fill nozzle in place with an air gap as per typical plumbing code requirements. *Also, the water fill dispensing nozzle is hooked onto the drainage stand-pipe which potentially contaminates the water dispenser nozzle. Ensure the nozzle is routinely sanitized. NEW UPDATE: Awaiting new water meter unit for this device. Presently not used. Air gap to be addressed during renovations. *Confirm whether the pan washer will be recommissioned, which provides more efficient and effective cleaning and sanitizing of baked-on sugars, rather than manual washing and sanitizing. NEW UPDATE: Awaiting a replacement during proposed renovations. Presently not used. FRONT ENTRANCE---NEW: *Arctic Ice Premium Ice Freezer is due for defrosting.
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): *Rear storage back receiving door sill sweep is due for repair/replacement due to wear and a visible gap. Also check door frame seals. *Receiving bay doors are satisfactory at time of inspection, but always monitor for wear of seals and sweep.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Meat Department: *Walk-in cooler compressor fans and guards have visible build-up and are due for cleaning as per your maintenance cleaning schedule. *Check that the no longer used side door of the walk-in meat cooler is properly sealed to ensure cooler ambient air doesn't escape which helps maintain efficient temperature control. Rear Receiving Area: *Rear storage back receiving door and outside landing to the compactor is due for thorough cleaning. This may require power washing when weather allows. Staff Change Room (Bakery area): *Discard the old bench or replace with better designed durable seating. *Floor and coving due for cleaning. Janitor Room: **Chemical dispensing tap has a broken 'bell' vacuum breaker which can potentially create a backflow cross-connection breach. Repair and replace as soon as possible. Produce Area: *Discard the old produce ice machine no longer required, which will improve accessible space for moving or storing products. Bakery Area: *Ensure the water fill dispenser nozzle for the dough mixing bowl is not stored directly into the standpipe sewage drain, to prevent a potential backflow cross-connection. Install a bracket to hold the fill nozzle in place with an air gap as per typical plumbing code requirements. *Also, the water fill dispensing nozzle is hooked onto the drainage stand-pipe which potentially contaminates the water dispenser nozzle. Ensure the nozzle is routinely sanitized. *Confirm whether the pan washer will be recommissioned, which provides more efficient and effective cleaning and sanitizing of baked-on sugars, rather than manual washing and sanitizing.
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed coolers throughout retail floor above 4°C. These include: • Dairy cheese cooler • Egg cooler • Sandwich/deli front cooler • Front cheese cooler • Pre-made salad cooler • Produce walk-in cooler in back Corrective Action: Ensure products throughout coolers are at 4°C or lower. Recommend filling coolers less, cleaning air vents at front of coolers to ensure air flow, removing any other potential air flow blockage, and closing doors (if applicable).
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed cutting board in back produce area has large divot's, which may harbour food debris build up and growth of bacteria. Corrective Action: Replace cutting board. Routinely check equipment for crevasse's which may be hard to clean. Recommend cleaning and maintenance to Bakery freezer fans and ice build up.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bakery department: --> Knives stored on the magnetic wall strip were observed to be unclean, as it had a lot of visible debris. Please ensure that the knives are free of any visible debris, as there is potential for contamination of food if used. --> There were some scoops being stored inside the flour bins underneath a table at the bakery department. Discussed this practice with the food handler who stated that the scoops are normally stored above the bins on a shelf. If any scoops are left in, the handle is pointed upwards so that it does not come in contact with the flour. Please ensure that scoops are not being left inside the flour bins, even if the scoop handle is pointed upwards. There is still a possibility for contamination of the entire flour bin, as hands come in contact with the scoop handle. Remember to store them on the shelf above. Meat department: Knives are stored in a knife holder in front the cutting boards or on a magnetic wall strip: good. Cutting boards are washed, rinsed and sanitized before switching to cutting a different type of meat: good. Quats sanitizer spray bottle and dispenser tested to be at >200 ppm. --> It was noted that the quats test strips was not reading the accurate concentration of the sanitizer. Food handler stated that it was dropped in water. Please ensure that new working test strips are on-site to be able to accurately verify the sanitizer concentration. Produce department: Food handler stated that fruits and vegetables are washed in the 2-compartment sink at the back of the produce section. If it requires cutting, it is done at the deli section.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): There are multiple doors with visible daylight underneath. Slight gap can be seen from underneath. Operator stated that there is already a work order put in to have the weather stripping repaired.
- F3.4L - The premises must be protected against entry of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Infraction: Three knives in the meat/seafood department had food debris on them - they were placed into the three compartment sink for warewashing later. Knives must be cleaned and sanitized in a manner to prevent any possible cross contamination High temperature dishwasher in the bakery department is broken and will be serviced. In the interim, large mixing bowls for large mixers are being cleaned in place - reminder: sanitizer must be left on the large mixing bowls for at least 2 minutes to sanitize properly before being wiped down. Three compartment sink available in the bakery department for manual warewashing. Meat/seafood department: food contact surfaces are sanitized in between switching between different proteins as well as in between uses - good Reviewed three compartment sink warewashing method - reminder: dishes must sanitize for at least two minutes before air drying or drying with paper towel Quaternary Ammonia dispensers and spray bottles are all > 200ppm, test strips onsite. Store policy to change sanitizer every 4 hours. Fruits and vegetables are washed in the produce department and if they need to be cut, they are brought to the deli for cutting. Store manager stated that fruits/vegetables are cut in the deli department at a separate time(early in the morning or late at night) before/after production in the deli.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Infraction: A few cutting boards in the meat/seafood department are deeply grooved, scared, or heavily stained making it difficult to adequately clean and sanitize food contact surfaces. Store has a work order in for having the boards sanded down Bakery area: floor where the bread slicer is and in front of oven is exposed concrete and plans should be made to have this addressed so that tiling can be placed in this area. Concrete is very difficult to adequately clean and sanitize as it is not a smooth, non-porous surface as opposed to tile flooring. Please look into this over the course of the year.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?