Save On Foods - 2245
5-555 Victoria Rd Revelstoke BC V0E 2S0 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- 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): Dishes not being sanitized properly in the deli area by all staff. Some staff were just dipping the dishes in the sanitizer and air drying. All dishes/utensils must be washed, rinsed and then fully submersed in the sanitizer for a minimum of 2 minutes and then allowed to air dry. Quats sanitizer spray bottle at acceptable concentration. Single use wiping cloths.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Due to the non-enclosed nature of the meat prep room, it is likely that a temperature gradient exists with temperatures being warmer towards the door. I would like to see non-perishables or less temperature sensitive products from the deli towards that end (eg. pickled items, vinegar based condiments). Use a separate in-unit thermometer to help guide this placement. 2. Please closely check calibration method of infrared thermometer being used to check cooler temperatures in the deli. It is approximately 1.5°C biased towards the colder end as compared to my unit. Ideally, have a separate in unit thermometer for each case to cross check--regulations stipulate an accurate thermometer for each unit. The thermometer for the center deli display case is highly inaccurate and biased towards the cold end.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Please ensure staff are rinsing degreaser from food contact surfaces prior to applying sanitizer as staff are indicating they do not employ a rinse step. This was discussed in relation to the meat slicer. 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.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Produce for the deli (lettuce, spinach) was observed to be stored in front of the wash station in the meat prep room and also blocking access to the handwash station. This was reviewed in detail with regards for the potential for cross-contamination. Unwrapped produce was discarded at the time of inspection. Wrapped packaging (spinach) was moved to a different location at the meat manager's indication that minimal prep has occurred today. The shared use of this area is not ideal and without proper separation and use protocol, would not be permitted. Please ensure that only packaged deli items are stored here. There must not be any unwrapped food products for the deli stored in this room. As contaminated wrapping can also lead to further contamination of food products or other areas during handling, please ensure all storage areas are a reasonable “splash zone” distance away from raw meat areas, including the hand-washing station. As much as possible, try to keep products in original boxes. Do not allow clutter--arrange incoming products immediately. I would advise that a written protocol be in place to guide the shared use of this area.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Door tracks and harder to reach crevices of cold storage units in deli area have visible debris and organics. Bread cooling racks require more thorough cleaning and sanitizing. Rigs in bakery are in need of deeper cleaning and possibly refinishing.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Prepping of raw rotisserie chicken takes place immediately adjacent to the meat slicer. There is no distinct separation in space or time between the prep of raw chicken and ready to eat products. This poses a cross-contamination potential during prep and clean-up activities. As discussed, please implement a divider that will help to provide spatial separation. This divider can be permanent or removable. It must be of a material that is smooth, easy to clean, and impervious to moisture. 2. Please ensure rubber floor mats in the deli and thoroughly cleaned and sanitized on a weekly basis. A build-up of debris is noted on these mats.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions