Save On Foods - 2222
1020 10th Ave S Golden BC V0A 1H2 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) Upon inspection, it was noted that the hand sink was obstructed with some used dishes.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Ceiling light bulbs in the deli and bakery were exposed due to missing protective light covers. Protective light covers serve to protect food, equipment, utensils and workers from broken light bulbs. Install shatterproof light covers by the follow-up date.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): An employee did not wash their hands during their inspection before, during, and after handling food. Gloves and hand sanitizer are never substitutes for handwashing. Workers must wash their hands properly before, during, and after handling foods to ensure that contamination does not occur.
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. There was a build-up of food debris in the meat slicer. Workers stated that the slicer was cleaned and sanitized every 4 hours. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent contamination of foods. 2. Observed a build up of food debris, grease and grime in the hard to reach areas of the establishment (ie: behind, below and around equipment) Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
- Observation(s): 2 loaves of bread (unwrapped) were sitting directly beneath the spray bottles of cleaners and sanitizer. All food must be stored away from all chemicals to prevent contamination.
- Chemicals, cleaners and other agents must be stored in a room or cabinet separate from any food.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Dishes in the deli & bakery were only being dipped in the sanitizer. Ensure all dishes are fully immersed in the sanitizer solution for 1 minute as per the manufacturer's recommendations. They must then be allowed to air dry. This was discussed with staff members of both departments and the assistant store manager. Meat slicers are taken apart and cleaned & sanitized every 4 hours.
- Equipment must be operated in a manner that ensures the safe and sanitary handling of food.
- Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 1.1 - Is the owner and operator the same?
- Observation(s): A change in the Store Manager. New contact information was obtained
- 14.1 - Are food display units maintaining proper food temperatures?
- Observation(s): Some of the packages of cheese in the Island in front of the deli measured over the required 4 C. The cooler unit was too full for proper air circulation. Some of packages were removed to another cooler able to maintain proper food temperatures. It was observed that packages of bacon were stored in a milk crate and placed in a dairy cooler. The temperature of the bacon was measured to be above the required 4C. This bacon was removed from the dairy cooler and placed in a cooler able to maintain 4C or less.
- Potentially hazardous foods must be held or displayed at a temperature of 4°C or colder.
- 1.1 - Is the owner and operator the same?