Save On Foods - 2247
510 Broadway St W Nakusp BC V0G 1R0 · Food Retailer - Food Store
9 inspections
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5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): F1.4A-1 Open air display cooler with humus and cheese was measured to be 7-8 °C at the time of inspection. F1.4A-2 Open air display cooler/freezer (dual temperature) with salmon, pasta, steak, etc. was measured to be 6-8 °C at the time of inspection. F1.4A-3 Baby carrots, alpha sprouts, bean sprouts in open air display produce cooler measured to be 6-8 °C at the time of inspection. F1.4B Accurate NSF certified thermometer(s) required for cooler with humus and cheese (built in one is faulty).
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): F2.3G-1 Chemical test strips required to verify the concentration of sanitizer used for produce washing. Please obtain Victory chemical test strips from your chemical supplier and post procedure that states a concentration of 30-80 ppm. F2.3G-2 Spray bottle (1 of 2) in the bakery area measured to have less than 200 ppm Quats. Spray bottle was remade at the time of inspection by Environmental Health Officer (EHO). Issue resolved. F2.3G-3 Bulk foods cleaning and sanitizing log (blue binder by produce sink) has not been completed. F2.3G-4 Bulk water logs (clip board by deli) had not been updated for today. During inspection the station was cleaned and sanitized and the log updated. Ensure water filling station is cleaned and sanitized regularly to prevent cross contamination and bacterial growth that could result in a water borne illness. Issue resolved. • Mechanical dishwasher measured 190 °F at the rinse gauge and met the required 160 °F/71 °C minimum at the plate temperature. • Spray bottles were verified to contain 200 ppm Quats sanitizer at the time of inspection. Quats chemical test strips available onsite at each sanitizer location.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): F2.4C Several bulk foods scoops were observed inside of bulk food bins (left by customers) which can cross contaminate ready to eat foods. EHO removed scoops and placed back in holders at the time of inspection. Issue resolved.
- F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4A Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. Covers/tube guards are missing from 2 bulbs in open air freezer by frozen fish/taquitos as well as on 1 bulb in the upright freezers by family dinners sign and pizza pops. F3.4L Daylight is visible around and under the back exterior door and internal door by the trash compactor. Please install door sweeps and weather stripping on both doors to prevent entry of pests.
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4L - The premises must be protected against entry of pests.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): F3.5B Handwashing station for deli workers and meat area (2nd sink) must be supplied with liquid soap in a dispenser. Touchless dispenser was not functional at the time of inspection. F3.5C Handwashing station for deli workers and meat area (2nd sink) must be supplied with paper towel in a dispenser. F3.5D Handwashing station is not available in bakery area. Closest handwashing station is too far away. 2-compartment sink in bakery area is not available for proper handwashing as it is attached to a chemical dispenser for detergent and sanitizer. It was noted that there is already a paper towel dispenser available, but no liquid soap dispenser.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): 1.3 Please verity if the probe thermometers being used to monitor cooking and internal temperatures are NSF certified. NSF certified thermometers were ordered at the time of inspection to replace the existing thermometers.
- 1.3 - Accurate thermometer must be available to monitor process.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 4.1 Bean sprouts, pea shoots, sunflower shoots displayed @ 10-14 °C. These sprouted seeds are potentially hazardous and must be kept at ≤ 4 °C at all times. 4.1 Baby carrots, green beans on display @ 10 °C . These food items are potentially hazardous and must be kept at ≤ 4 °C at all times. These items are being display in black plastic bins that may be preventing the cold air from properly circulating around the food. Please remove the bins and monitor temperatures to determine if the issue is resolved.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 8.7 Quats sanitizer in spray bottles in bakery, meat department (x2) stations were measured to be 100 ppm. New sanitizer was put in spray bottles at the time of inspection from dispensers measured to be >200 ppm. 8.7 Cutting boards in the produce department are getting quite scored and are due for replacement soon. Please replace cutting boards. High temperature dishwasher onsite is used to wash and sanitize the cutting boards and bulk food scoops nightly was tested to reach the required final rinse temperature of 71 °C (160 °F) measured at the plate (188 °F on the display). Note: the dishwasher is leaking.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 14.1 Fluorescent lights in open air perishable display cases are missing shatterproof covers/ tube guards. Please install covers to prevent contamination of food with glass fragments in the event of bulb breakage.
- 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): 15.3 Bakery handwashing station requires paper towel refilled in dispenser. Paper towel was restocked at the time of inspection.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
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0 infractions