Save On Foods - 2210
3435 Westsyde Rd Kamloops BC V2B 7H1 · Food Retailer - Food Store
9 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Bakery cold table and cake showcase are missing thermometers
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A and B small white chopping board kept in the corner of the cold table in the Bakery Dep't. has sustained cuts and is stained- surface must be re-planed to ensure exposed surface is smooth and cleanable Danby Designer microwave ( Bakery dep't) needs to be replaced- the door handle is missing and the rotating plate is chipped
- 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): F2.6F please read the comment under F2.5B ( white chopping board on the cold table ( bakery)
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Three compartment sink ( sanitizing rinse basin) chemical dispensing system was checked for sinks in the bakery, meat dept, and produce dept. Meat cutting room spray bottle solution was checked with Hydrion test strip ( test yielded a result of <200 ppm Quat ammonia)-CDI - solution was discarded ( hose will be attached to a full bottle of Ecolab sanitizer and spray bottle will be refilled) Hobart high temp dishwashing machine ( for sanitizing scoops for bulk bins) was also checked (72°C dish level rinse water temp. was observed during the 2nd run)
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Produce Department chopping board needs to be replaced ( it has sustained deep cuts on the surface and is stained) as exposed surface is no longer smooth.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): four door cooler in the Bakery Dept has a small amount of cream cheese icing ( approx 1 cup) in a Cambro container -internal temp. observed to be ≥4°C/40°F ( 48°F); suggested to have the product relocated to the middle part of the cooler where fridge thermometer indicates 4°C air temp.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Produce Dept Hand wash station soap dispenser was empty at time of Inspection
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Meat walk in cooler was found to have insufficient lighting: 3 lux in one corner and 36 lux in the other corner; Minimum lighting intensity as stipulated by the Food Retail and Food Services Code is 110 lux for walk in coolers.
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): open cooler for cut watermelon, whipped cream thermometer was reading 6degC; open cooler for mango pineapple spears/cut produce island has surface temp of 19degC ( built in thermometer reads -6degC?) Operator to ensure infraction is corrected within 24 hours AND if PHFs have been exposed to danger zone temps for 2 hrs or more to implement CORRECTIVE ACTIONS immediately ( relocate products or DISCARD)
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): meat room battery for sensor system for hand wash station needs replacing as this may cause tap to be malfunctioning
- 15.1 - Handwashing station must be supplied with hot and cold running water.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Ambient temperature of the refrigeration unit storing eggs was above 4°C. The refrigeration system is centrally monitored and it alarms when out of range. Although the monitor was displaying that the temperature was out of range there were no visual/audio signals. The digital display in the upper corner of the cooling unit was showing 2.2°C.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions