Save On Foods - 2206
38-1800 Tranquille Rd Kamloops BC V2B 3L9 · Restaurant - Food Service
13 inspections
- Monitoring
3 infractions
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): No dedicated produce prep sink for the proposed cut fruit processing program ( for washing of fruits to be cut) the deli dishwashing sink is a three compartment sink intended for warewashing purposes only and not for washing produce that are processed onsite and made ready-to-eat
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Approval for Fruit processing Program is pending- please read the comment under F3.2 ( equipment to be added and floor plan equipment layout change approval process)
- F3.1B Operator must have health approval to operate.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): F3.2 Please submit a floor plan showing a dedicated fruit washing sink in the front or the back ( produce department section in the warehouse part) of the premises
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Master BILT Sandwich cooler needs closer monitoring and repair as necessary. A review of the "Weekly restaurant case temp, sanitation, calibration Log" indicates deviation from the critical limit for cold storage of PHFs ( Sunday, Monday and Wed. observed temperatures were consistently above 4°C/40°F). EHO checked twice ( at 1:30 and again at 2:27 and both readings were above 40°F-42° and 43°F, respectively. All the other coolers checked were maintaining PHFs at required cold temperatures. As soups wells were off ( hot holding), this unit was not checked. Pre-packed rotisserie chicken was checked and observed internal temp was 76°C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Stagnant water in the back three comp't sink was being used to defrost packaged pre-frozen fried rice
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A &B top surface of the sushi prep cooler (Master BILT unit) has accumulated spilled food/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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Middle hand wash station has inadequate water pressure Right side hand wash station ( deli side) had a malfunctioning soap dispenser ( CDI)
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The temp log Corrective Actions column does not indicate what corrective actions were taken when observed Critical Limits are not being adhered to (please read the comments under F1.2 above re: sandwich cooler). Verbal description of procedure was given to EHO by Deli Manager. It is recommended that the Food Safety Plan requirements are reviewed with food handling staff, and Corrective Actions are documented ( on temp log sheets). Doing so will ensure adherence to the food safety plan and that corrective actions are implemented in a timely manner.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Restaurant side HW station was observed having a malfunctioning soap dispenser ( beside the POS)-
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Two of three hand wash stations had empty paper towel dispensers-CDI ( corrected during inspection)
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Jenelle's FS1 expired on Jul 18, 2023; Sandra M's FS1 cert expired July 29, 2018 FS1 ( or equivalent food handler cert.) certificates were printed for the ff staff: Micheal Andrew Dupuis, Kelly Sumner, Megan Farias, Hailey Taylor, Lisa Troy-None of these employees were working in the Deli or Restaurant Dept. at the time of Inspection.
- 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
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Two cooler units were found missing thermometers: Sushi Prep cooler and the Sandwich drawers
- 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
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Master-BILT salad prep cooler ( 2 door unit) was checked 2x ( one before inspection and at time of Inspection) and both checks resulted in readings above 4°C-foods stored in this unit will be relocated to an alternate cooler until unit is repaired; all other coolers (13) and hot holding units ( hot service case, soup) were maintaining satisfactory temps
- 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
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- Monitoring
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