Save On Foods - 2206
38-1800 Tranquille Rd Kamloops BC V2B 3L9 · Food Retailer - Food Store
9 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): please read the comments under F2.3 and F2.5 -unclean trays and pans, sides of the cooling racks(rigs), dust being blown by air supply diffusers
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B&C trays and pans for baking food must be washed, rinsed, and sanitized daily (if not after every use)-the semi annual schedule for RE-Glazing of pans does not replace the washing and sanitizing requirement for food contact surfaces that are used everyday in the facility. the sides of the cooling racks (16 units )were unclean at time of inspection; Operator must ensure wiping/sweeping the sides are done at least weekly ( or more frequently) to prevent buildup of burnt flour on the surface.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A&B Four ceiling tiles are missing and must be replaced ( 2 are overhead the wooden production table) as this could be an entry point for pests; Five air supply registers ( diffuser surfaces) are coated with dust and must be cleaned to prevent dust being deposited unto food below ( ingredients and/or baked products); for the deli walk in cooler, the floor space under the bottom shelf must be swept and mopped to get rid of spilled materials/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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Bakery Daily Cleaning Checklist Bake-2.1 is not being followed onsite "Wash/Rinse/Sanitize Trays and pans"
- 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.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Walk in freezer therm. was malfunctioning-please replace; Meat walk in cooler is missing a thermometer; meat cutting room is missing a thermometer; one of the meat freezers ( "meat dep't sales") also needs a replacement thermometer ( the built in one is malfunctioning); Salads, dressings coolers need thermometers
- 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): Please read the comments under F2.5 ( chopping board for produce dept) Detergent jug for the Hobart DW machine ( for the bulk bin scoops) was empty at time of inspection ( manager must ensure levels of the chemical in the container are checked regularly)-CDI; dishlevel water temp was checked during the rinse cycle and after 1 run, the Hobart produced a water temp of 79°C; Sanitizing solutions in the warewashing sinks were checked ( test strip showed concentration of 200-300 ppm Quat ammonia in the dispensed solutions)
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5 Chopping board in Produce Department area ( for trimming of veg ) needs to be re-surfaced or replaced as it has sustained deep cuts ( cuts are stained). Filth and microbes can get trapped in the cuts and surface cannot be subjected to effective washing and sanitization ( due to rough/grooved surface on the board). There is a risk of cross-contact contamination from inadequately washed/sanitized food contact surfaces.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6A WArewashing sink in the back room (produce) is a single compartment sink. Please replace the warewashing sink in the produce department with either a two compartment or three compartment sink to allow washing, rinsing and sanitizing of utensils ( knives and chop boards for the trimming of produce)
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7ANo dedicated hand wash station for the produce department section of the warehouse ( the only other hand wash station is inside the washrooms) Please add a sink to be used solely for hand hygiene of the employees working in the produce dep't. For the seafood department, the hand soap dispenser is inaccurately labelled as "hand sanitizer"-please change the label to state, "soap"
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): in the bakery, round cake domes and the flat base ( plastic food grade material) stored in storage shelf/cupboard were observed wet/contaminated with condensate
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): chopping board in Produce Dept has sustained cuts and the surface is stained; this board needs to be re-planed to ensure exposed surface is smooth and cleanable; showcase cooler interior surfaces in the bakery dep't needs to be cleaned and sanitized; In the bakery dep't, the countertop and the shelf under the countertop needs a thorough sweep/clean to remove spilled crumbs or 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Produce Dep't- cutting/trim area needs a soap dispenser by the sink to allow for hand washing prior to handling veggies in this food prep. area
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Produce open case for sprouts was found to have a malfunctioning 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
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Seafood Department hand wash station soap dispenser is empty at time of Inspection-staff was asked to refill the Dispenser
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.2 - Is the contact information the same?
- Observation(s): Change Operator's name to Steve S.
- F3.2 - Is the contact information the same?
- Monitoring
0 infractions
- Monitoring
0 infractions