Safeway #4948 - Deli
211 Anderson St Nelson BC V1L 3X8 · Restaurant - Food Service
12 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some clutter is building up in the preparation area (boxes, unused equipment, unused utensils)
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Island cooler in deli that has sale items (bacon, wieners) temperature measured at 13 C.
- 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
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Found a fly in the deli kitchen and the UV fly trap was not plugged in at time of inspection. The kitchen should be free of flies as flies can contaminate food and transmit diseases.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Found food debris and a plastic bucket underneath the oven. They can attract and harbour pest.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. One quaternary ammonium (quats) sanitizer spray bottle was measured at <200ppm concentration. Quats sanitizer concentration must be ≥200ppm to ensure adequate sanitization of food contact surfaces to prevent contamination of food. Bottle was filled with fresh solution during inspection. Other 2 quats bottles were ≥200ppm 2. One chlorine sanitizer bottle was measured at <100ppm concentration. Chlorine sanitizer concentration must be ≥100ppm to ensure adequate sanitization of food contact surfaces to prevent contamination of food. Bottle was filled with fresh solution during inspection. Other chlorine bottle was ≥100ppm 3. Staff was reminded that using both quats and chlorine in the same facility is not recommended. If the two chemicals are mixed or used on the surface, the gas produced can be hazardous to staff. 4. When asked, a staff member was able to explain the procedure and frequency for cleaning and sanitizing the deli meat slicers. Both the procedure and frequency were adequate. 5. High temperature mechanical dishwasher was able to produce adequate rinse temperature for sanitizing utensils and dishes (≥71°C at the dish).
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Deli prep area in the back hand sink lacked paper towels.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 15 - Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. When asked, a staff member stated that the meat deli slicer was not being cleaned and sanitized at least every 4 hours when used throughout the operational day. This was despite a sign posted near the deli slicers to clean and sanitize every 4 hours. 2. Sanitizer spray bottle was not in a convenient location for front deli counter staff. This is a repeat deficiency.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Sanitizer spray bottles were absent at the time of inspection. When questioned, the Deli manager was unaware that they were missing. This indicates that staff were not using sanitizer on food contact surfaces and did not question as to where the sanitizer was. Instruct/remind staff of proper food safety procedures in regards to sanitizing food contact surfaces throughout the operational day. Sanitizer spray bottles were made up, checked for proper concentration and placed in the deli at the time of inspection.
- 1 Observation, High Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Food contact surfaces/preparation tables were not being sanitized throughout the operational day. Corrected during inspection.
- 1 Observation, Moderate Severity of Consequences : Food must be protected from contamination in prep areas.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions