Save On Foods - 2229
10-301 Hwy 33 W Kelowna BC V1X 1X8 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No thermometer were observed in two under-counter coolers located in the deli area. This is required to monitor cooler temperature. Install a thermometer in these coolers.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cooler floor drains in deli area looked blocked and not in good working order.
- 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?
- 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
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): a) Some cooked chickens in the hot holding unit are not stored at a temperature of 60 degree Celsius or hotter. b) The food temperatures are not monitored and recorded when storing hot potentially hazardous food. Take immediate corrective actions and contact the health officer by June 28, 2019.
- F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): The food temperatures and the time are not monitored and recorded when cooling cooked food. Take immediate corrective actions and contact the health officer by June 28, 2019.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The hot food holding unit does not have a thermometer. Take immediate corrective actions and contact the health officer by June 28, 2019.
- 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): a) The cleaned food utensils are stored in a drawer with accumulated debris. b) The handles for the drawers in the food preparation area have accumulated debris. c) The operator says that the hot food holding unit requires repairs to keep the food at the required temperatures. Take corrective actions and contact the health officer by June 28, 2019.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): The food temperatures are not monitored and recorded when cooling cooked foods. A sample cooling log is available at <http://www.foodsafe.ca/docs/Food_Cooling_Chart.pdf>.
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) The thermometer being used in the hot food display unit is damaged. b) The storage drawers storing cleaned food utensils have accumulated debris and the surface inside touching the utensils is not easy to clean and impervious to moisture. c) The storage drawer handles are sticky.
- 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.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): *Food contact surface should be allowed to air dry after sanitizing; towel-drying or storage on a dirty surface or where splashing may occur may lead to re-contamination of the cleaned and sanitized surface. *The operator says that "clean in place" is used for the cutting boards are too large for the three sink method. The steps were reviewed and corrected during inspection (CDI).
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions