Save On Foods - 2211
200-450 Lansdowne St Kamloops BC V2C 1Y3 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food in sandwich prep cooler found to be greater than 4c. It was noted food containers stored in the bottom portion are blocking air flow to cooler. It is recommended you only store food on top when sandwich preparation is actively occurring and not over night. Put products in the lower section for storage
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): a) At the time of inspection the internal temperature of rotisserie chicken and chicken pot pies was recorded at 55° C while in the hot holding cabinet. All hot high risk foods must be maintained at a temperature of 60° C or hotter while being held in the hot cabinet. Replace all missing bulbs in the hot holding cabinet. Correct right away. b) Relocate all foods in the hot cabinet to areas that will maintain a food temperature of 60 C or hotter.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): a) At the time of inspection frozen beef pot pie filling was thawing in warm water in the deli sink; staff reported that foods are sometimes thawed in warm water in the sink. All frozen potentially hazardous foods must be thawed in a cooler, a microwave or in a sink with cold running water, the primary method should be thawing in a cooler. Correct procedure right away.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions