Save On Foods - 2245
5-555 Victoria Rd Revelstoke BC V0E 2S0 · Food Retailer - Food Store
8 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - produce area cutting board is due for replacement and was stained - produce cutting knives stored unclean in clean rack Please replace produce cutting boards and have extra cutting boards in stock. Also ensure that all food processing surfaces and knives are cleaned and sanitized throughout day and at least every 4 hours. Please also ensure knives and cutting boards are cleaned and sanitized between different products to prevent cross contamination for those with food allergies/sensitivities.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - aisle 1 front end display cooler at 9C (raw chicken and other meat) - back wall coolers: soy products/margarine/cheese/eggs/yoghurt at 6 to 8C Please ensure that these coolers are adjusted or repaired immediately, and better monitoring/reporting implemented.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Ops manager could not locate all of their food safety certificates during my visit. Please send a current food safety certificate for each of your department managers and food safety personnel.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Left side of cooler marked as "Organics" was holding food at 10°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair this cooler so that food is held at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Produce staff and not necessarily cleaning and sanitizing surfaces and utensils prior to and after cutting melon/fruit products into quarters. Please provide clear directions on this expectation to all staff this may affect. Please provide a copy of the communications to me as confirmation. It is recommended that signage regarding this requirements is posted at the processing station.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Keep all single use food containers stored in the back store room (near the public bathrooms) in plastic wrapping to reduce the potential of contamination and maintain cleanliness. Keeping them facedown reduces the risk but additional measures can be taken as indicated. Please provide photo to confirm this has been completed. 2. Walk-in cooler wall panel at the doorway leading into the meat storage unit is stripped and foam is exposed. Please repair. Complete repairs as soon as possible. Provide photo for confirmation.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Scoops and tongs for any bulk handling should be cleaned and sanitized daily rather than on the sectional rotation basis. These frequent contact surfaces are ideal transfer mechanisms for germs. At minimum, go over handles with a sanitizer wipe on a daily basis. 2. Please ensure staff are rinsing degreaser from food contact surfaces prior to applying sanitizer as staff did not indicate a rinse step to be used during clean-in-place process for cutting board. Ensure staff are allowing sanitizer to contact and sit for at least 5 min prior to removing with a single use paper towel/wipe. Allow to airdry whenever possible.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Produce cutting board and overwrap board is worn and scarred. Please replace. 2. Door for walk in meat cooler was noticed to be ajar (approx 1 ft gap). A facility limitation has been indicated in fixing the door to facilitate closing. Please ensure staff are keeping this door shut.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions