Safeway #4955 - Deli
801-1301 Main St Penticton BC V2A 5E9 · Restaurant - Food Service
11 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): All coolers temps observed at or below 4°C. Food products inside freezer observed frozen. At the time of inspection, internal temp of chicken strips observed at 48°C. Hot holding unit temp adjusted, 15 minutes later Chicken strips reached the appropriate 60°C hot holding temp. Chicken strips were in the danger zone for less than 2 hours. **CORRECTED DURING INSPECTION**
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Increase the frequency of cleaning and sanitizing of non-food contact surfaces and floors. Food debris and miscellaneous items observed throughout floors of the department.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, the front service coolers throughout the deli observed without thermometers. Ensure thermometers are placed inside coolers. Quaternary ammonium sanitizing test strips observed on site.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - Deli olive bar contained potentially hazardous foods (e.g., shrimp and roasted peppers in olive oil) at 8C - removed during inspection; all cold potentially hazardous foods must be stored at 4C or colder
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - sugar ants observed at main entrance to back Deli area
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - Deli olive bar cooler needs maintenance and must reliably maintain 4C or colder before storing potentially hazardous foods - walk-in cooler and freezer need a clean - walk-in cooler floor drain needs a flush - dishwasher vent hood duct needs cleaning (appears not to be on a routine maintenance schedule)
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - walk-in cooler plexi-glass barrier between chicken is broken and needs replacing
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - sandwich bar and salad case next to hot case) reading warm (~8C av) - display cooler in Bakery warm
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): - please ensure cooling practices of all foods for later use (particularly for the China Kitchen menu) are known to be in place for all food handlers
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - light fixture in Deli walk-in freezer has ice inside; please repair - recommend checking seals of all the light fixtures - please ensure China Kitchen chemical dispenser is working properly - dishwasher reaching 177F on final rinse; recommend having dishwasher heater/cycle checked
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - flooring in back area of Deli, particularly around steam/ovens is deeply pitted and holding water; please repair. Flooring in Bakery also showing pitting but not yet to concrete; flooring damage to corner by Bakery triple sinks - wall damaged beside Bakery walk-in freezer - please repair
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - paper towel dispensers not stocked - use of boxed paper towel in use; please ensure the paper towel dispensers are the primary source of your single-use towel for hand washing
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): - Bakery: proofer - ants seen crawling along left wall and gathering at far left corner; please address with appropriate measures
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - Bakery: proofer needs cleaning of floor-wall junction, esp. in corners
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - Deli walk-in cooler storage of raw poultry next to packages of ready-to-eat meats is a cross-contamination risk; please alter storage practices to mitigate this risk
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - Deli - walk-in cooler door seal replacement outstanding item from previous inspection - freezer fan unit needs cleaning and sanitizing - display cases need cleaning schedule for underneath interior panels to deal with foods that falls into this space - Bakery - entire dept. needs floors cleaned under all shelving and equipment - walk-in cooler has two DCVA (double-check valve assembly) that do not appear to have been tested recently; please ensure these/all backflow preventers are on a testing/replacement schedule
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - no apparent mechanism to review food safety plan to ensure it is being followed
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - no apparent mechanism to review sanitation plan to ensure it is being followed
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
9 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): - there appears to be no logging of cooling foods, e.g., chickens taken off hot display for later use; please start taking a recording cooling time-temp curve to help ensure safe cooling practices are being met
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - deli sandwich coolers have foods reading 6C
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - deli dishwasher not working - please repair/replace; in the meantime, please ensure the three-sink method is in use by having the sanitizer basin filled with sanitizer of adequate concentration at all times while foods are being prepared/handled
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - please have clear and dedicated storage in your walk-in cooler such that ready-to-eat foods are protected from contamination by raw foods - re-therm bath is dirty with scum floating in the bath - please ensure raw chicken seasoning occurs in a manner that reduces cross-contamination - this should include the use of disposable aprons while seasoning the chickens; this item was corrected during inspection
- 12 - Is the contact information the same?
- Observation(s): - general manager will be changing; please forward contact info to out office when you can
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - entire deli and China Kitchen areas need a deep clean - China Kitchen - grease hood has significant accumulation of grease and dust; filters can be cleaned by staff, but entire hood should be steam cleaned to remove grease and dirt from other parts of the hood - significant build-up of grease under and behind equipment of cook line; cleaning may require discussing the logistics of moving equipment out from wall to get in behind - upright cooler needs fan units cleaned and sanitized - hot case left-side sliding door kept together with duct tape; please repair/replace as necessary - Deli - under-counter cooler between China Kitchen and deli sandwich table has significant growth of mold and liquid on bottom; please clean and sanitize thoroughly - entire deli area has significant accumulation of dirt under and behind equipment, e.g., dishwasher, walk-in cooler, ovens/deep fryer, display coolers, please clean and sanitize all floor and wall areas - walk-in cooler fan unit needs a clean and sanitize - walk-in cooler door seal needs replacing - deli sandwich case lids need repair - may be responsible for warm temperatures observed - deli sandwich case sneeze guard appears unstable and may be a safety issue
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): - paper towel dispenser at triple-sink needs restocking
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - food safety plan not on hand to review
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - sanitation plan not on hand to review
- 3 - Are proper cooling procedures followed?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Observed dirty dishes stores as "clean" in the China kitchen.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): -Floor along wall in Deli and under reach in freezer has an excess build up of debris - Fryer is leaking oil.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions