Save On Foods - 2243
116-1700 Garcia St Merritt BC V1K 1B8 · Food Retailer - Food Store
13 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Sanitizer in produce area under 200ppm. Ensure sanitizers are tested and replaced if the concentrations are not adequate. Correct right away. • NOTE: 3 spare bottles of Triple Play are expiring in April 2021. If using the bottles, ensure concentration when diluted in the spray bottles is maintained with testing (400ppm on label). If the concentration cannot be maintained, discontinue use of the expired bottles.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) At the time of inspection there was no prepared sanitizer present in the produce preparation area. Sanitizer must be present to spray cutting boards and other surfaces after handling and prepping produce. Produce can harbour pathogenic bacteria and must be dealt with as a higher risk food; sanitizing in the produce department should be as thorough as in other food departments. Correct right away.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) Storage of items in the meat department must be better organized: -Store all meat, poultry, fish packaging pads in a sanitary manner; Do not place items such as meat cooler dividers or tools on the pads, keep the pads on shelf with other like items. -Store all food utensils and bowls etc. in a sanitary manner: Do not store utensils, bowls etc. randomly mixed with other items. -Store WipeAll packages in a sanitary manner. -In the meat preparation area store open spices on their own shelving so that spices are easily accessible; At the time of inspection open spice boxes were jammed into a tight area under where raw meats were placed (does not allow for easy cleaning of areas where raw meats are handled/placed). b) At the time of inspection meat debris was noted between the tenderizing blades after they were washed and sanitized and placed on the drying rack. Check for thoroughness of washing after utensils/equipment are washed, rewash when necessary.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. At the time of inspection the egg/dairy display cooler had a section where food temperatures were in excess of 4° C; e.g. pickled egg internal temperatures were 11.5° C and air temperatures in this area were also approx. 11° C. The flow of cold air in this cooler is restricted to the front of the cooler and is directed top to bottom, cold air does not seem to be directed into the interior of the cooler. Consult with refrigeration contractor and determine if cold air flow can be improved to the interior of the unit. Move all foods to areas of cooler that are maintained at 4° c or colder. Please advise Interior Health of outcome. 2. All other coolers comply with temperatures below 4° C. 5. Freezer temperatures are adequate to protect potentially hazardous frozen foods (-18° C).
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions