Save On Foods - 2209
9-2101 Trans-Canada Hwy E Kamloops BC V2C 4A6 · Restaurant - Food Service
10 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Cutting boards in deli and produce area have deep scores that can harbour pathogens, and make them very difficult to clean and sanitize. • Lighting in the rear storage does not have shatterproof covers. • Produce wrapper has build up of food and debris. • Plastic wall mounted knife blocks are reportedly not cleaned and sanitized regularly. Corrective Actions; • Replace all cutting boards that exhibit deep scores, or that cannot be visibly cleaned and sanitized. • Ensure all lights in food preparation or storage areas have shatterproof covers to protect food from contamination in the event of bulb breakage. • Clean and sanitize produce wrapper before next use. When being used regularly, clean and sanitize every four hours, and at the end of use. • Remove, clean, and sanitized wall mounted knife blocks regularly, or find an alternate knife storage that can be easily cleaned and sanitized.
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash station in meat department soap dispenser empty, and paper towel dispensers in produce and deli were both empty. Corrective Action: Ensure all hand wash stations are equipped with liquid soap in a dispenser, and single service product for drying hands. Check regularly to ensure neither product runs out.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Improper manual dishwashing practices. At the time of inspection, dirty dishware and utensils were being soaked in the first compartment and the third compartment was used to dry items. There is insufficient space provided for sanitizing practices (i.e., soaking items in a sanitizer solution) in additional to the risk of contamination of clean dishes as dirty water can splash into the clean zone. Corrective Action: • Install a drying rack away from where dirty dishes are handled. Sufficient space must be provided to ensure that the 1) wash, 2) rinse, 3) sanitize, and 4) air dry steps of manual dishwashing can be performed by staff.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Additional space and equipment required to ensure the needs of the premises are met. Refer to F2.3 above.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • All stations and noted work areas had sanitizing testing strips • Some of the temperature control units such as the walk in coolers and freezers are on remote monitoring system that alerts if issues. • Corrected During Inspection (CDI): The thermometer for the hot holding table with rotisserie chicken was not working, the operator removed and will replace.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
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- Monitoring
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- Monitoring
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- Monitoring
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- Monitoring
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- Monitoring
0 infractions