Save On Foods - 2247
510 Broadway St W Nakusp BC V0G 1R0 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): F1.3A Ensure foods are cooled from 60 °C/140 °F to 20 °C/68 °F within 2 hours and from 20 °C/68 °F to 4 °C/40 °F or colder within 4 hours (for a total of 6 hours). Proper cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. Large food items such as chickens, etc., take longer to cool because of the mass and volume from which heat must be removed. By reducing the volume of the food into shallow containers, the rate of cooling is dramatically increased and the opportunity for pathogen growth is minimized. Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large masses of food. Approved cooling methods: • Cut large items into smaller portions • Use shallow storage containers • Use an ice bath • Use an ice wand Note: Always wait until food is cold before covering. • Cooling procedures for hot foods available onsite. • NSF certified probe thermometer available for monitoring cooling temperatures.
- 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): 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.
- F3.4L - 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.
- F3.5B - 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.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
2 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.
- 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 bottle in the deli was measured to be 100 ppm. New sanitizer was put in spray bottle at the time of inspection.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions