Save On Foods - 2248
255-2306 Hwy 6 Vernon BC V1T 7E3 · Food Retailer - Food Store
7 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Cut watermelon in the produce walk-in cooler was measured at 10°C. Unknown holding time. The product is unsafe for consumption. Corrective Action: Discard the watermelon. Maintain cut melon and other cold potentially hazardous foods at 4°C or colder at all times. F1.2B(2): Some refrigerated food was measured above 4°C: • Dairy walk-in cooler (6°C) • Salad wall cooler (5-10°C) • Produce rack cooler (5-8°C) • One produce display unit near the produce rack (cut fruit platters, 5-7°C) Corrective Action: Adjust or service the coolers identified so food in all sections is held at 1-4°C. Do not overstock. Continue to directly monitor food temperatures to determine if the products are safe, especially those stored towards the front of the display coolers.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: The high-temperature mechanical dishwasher near the back produce area does not appear to be connected to detergent or rinse aid. Corrective Action: Provide compatible detergent and rinse aid for the dishwasher if none is connected. Monitor the chemical levels and wash and rinse temperatures regularly; ensure compliance with the machine data label. F2.3B: Inconsistent manual dishwashing procedures in the meat department. Corrective Action: Clean and sanitize from left to right. Wash with soap and warm water in the first sink basin. Rinse under running water in the second basin. Immerse in sanitizer solution at 200 ppm Quat residual for at least 30 seconds in the third basin. Leave sanitized items to air dry on the attached drainboard. Larger equipment that cannot be fully immersed may be immersed in sections or spray-sanitized provided all surfaces are saturated/submerged for ≥30 seconds and allowed to air dry. F2.3D: Sanitizer solution for fixed surfaces is not available for use in the bakery. Corrective Action: Prepare and maintain sanitizer solution (spray bottle or bin with cloths) at 200 ppm Quat residual during operation.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Some door handles on the undercounter dry storage unit in the bakery are in poor condition. Corrective Action: Replace the damaged handles. F2.5B: Inadequate sanitation in some areas: • Dairy walk-in cooler (residual liquid, loose cardboard, debris near one glass door) • Back produce area (utility enclosure, hard to reach spaces) Corrective Action: Clean the areas identified.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7A: Insufficient water pressure at the meat department hand sink. The operator advised that one staff washroom sink has the same issue. Corrective Action: Repair or service the sinks/water system so water is provided in adequate quantity and pressure.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Some refrigerated food was measured above 4°C: • Dairy coolers (9°C) • Horizontal meat display cooler series (7°C) • Walk-in produce cooler (8°C) • Island produce cooler closest to the bulk food section (7°C) • Horizontal produce cooler series at the window-side (6°C) • Vertical produce cooler series at the opposite side (9°C) Corrective Action: Adjust or service the coolers identified so they maintain food at 4°C or colder. Avoid overstock. The remote temperature monitoring system may return compliant temperatures for these and other coolers due to the location of the fixed sensor probes in colder regions of one or more units, and may not be representative of the actual product temperature. Redundancy and manual monitoring procedures should be in place to verify the remote sensing accuracy, and indicate the actual temperature of food in various sections of the refrigeration units. Advise the Environmental Health Officer (EHO). F1.2B(2): Observed a large quantity of asparagus in crates displayed at room temperature in the front produce area. Corrective Action: Store the asparagus under refrigeration at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: The manual dishwashing procedure in the meat area does not include a proper sanitize step. Items are rinsed with sanitizer. Corrective Action: Immerse cleaned food contact surfaces in sanitizer solution at 200 ppm Quat for 30 seconds. Frozen packaged meat products are thawed in the three-compartment sink. Manual warewashing occurs using the two-sink method. Operator to determine if thawing can occur in an alternate area, so the sink can be used as intended.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: Inadequate water pressure at the hand sink in the back produce area. Corrective Action: Repair the sink so water is supplied at adequate quantity and pressure.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Inadequate storage conditions in the produce area: • Pre-packaged salad mix (plastic containers) in produce display cooler measured at 7°C • Bagged shredded carrots and packaged cooked beets in window-adjacent produce display cooler measured at 8°C Corrective Action: Reduce stock and/or move products towards the back of the cooler so they are maintained at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: Gap observed between outer entrance doors. This can permit the entry of pests. Corrective Action: Install weather stripping or suitable material to seal the gap so no daylight is visible. Inspect interior entrance and exit doors and seal gaps if any are identified.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5J: The following three light fixtures in the back produce work area are above exposed food or clean items and do not have protective covers: • Inside entry door to back produce work area • Over produce wash station sink • Above mechanical dishwasher and disposal sink Corrective Action: Install shatterproof covers or shatterproof bulbs for the light fixtures identified.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B At the time of inspection, it was observed that foods were being stocked higher than the "load limit" lines on many of the display coolers in the store. Although in general the temperature of the food was observed to be at 4 °C/40 °F or less, there were some packages, etc. that were slightly above 4 °C/40 °F due to them being located above the load limit lines. ACTIONS REQUIRED: • Operator to remove excess foods and ensure display cases are not being stocked above the load limit lines and instead are stocked more frequently in order to replenish stock.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A At the time of inspection it was observed that QT-10 Quats test strips were in place at the produce sink and bulk food sink. The Quats sanitizer available at these sinks is a multi-Quat sanitizer so a QT-40 Quats test strip is actually required for proper verification. ACTIONS REQUIRED: • Operator to contact chemical supplier and obtain correct Quats QT-40 test strips to have available onsite for sanitizer concentration verification at all Quats dispensers. • Operator to send Environmental Health Officer (EHO) email/text picture of QT-40 test strips available onsite at the produce sink and bulk food sink for infraction resolution.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B Daylight is visible at the bottom junction of the front main entrance automatic double doors. Door sweep/weather stripping required to prevent pests from entering. ACTIONS REQUIRED: • Operator to replace door sweeps/weather stripping for front main entrance automatic double doors and email/text photo(s) to EHO clearly showing no daylight visible under/around doors (i.e. between doors) for infraction resolution.
- F2.2B The premises must be protected against entry of pests.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7D At the time of inspection, it was observed that the handwashing station in the bakery has been fixed, however it tends to spray very forcefully from the tap, which could cause splashing onto ready-to-eat foods on bakery racks nearby. ACTIONS REQUIRED: • Operator to have sink adjusted to ensure the protection of foods in the area while still maintaining the ability to properly wash hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): ****F1.4B Accurate NSF certified thermometer(s) required for bakery undercounter cooler.**** Observed that temperature logs are not being maintained regularly for cold holding equipment in bakery - sporadic for undercounter cooler.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): ****F2.4C-1 Fruit and vegetable wash signage on wall states wash requires 60-80 ppm peracetic acid and to verify with test strip, but facility does not have the chemical test strips onsite to verify the concentration of the wash solution. Wash solution is used in the deli, bakery and produce departments.**** F2.4C-2 Some bulk food bin scoops were observed inside some of the bins or not in holders at the time of inspection.
- 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): ****F3.4L Daylight is visible under and between both sets of exterior automatic double front doors that open into vestibule. Please install door sweeps/weather stripping to prevent the 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): ****F3.5A Handwashing station in the bakery is not functional (i.e. water only came out as a trickle or not at all at the time of inspection) and is reported to work for a little while and then stop working.**** ****F3.5B-1 Handwashing station in the produce area automatic hand soap dispenser not functioning (battery dead?) at time of inspection. A bottle of dishwashing soap (not a pump) was observed at the sink, which is not an appropriate way to wash hands due to the common touch surface and requirement to pick up the bottle to dispense soap.**** ****F3.5B-2 Handwashing station in the meat department was missing soap in the automatic hand soap dispenser at the time of inspection. Automatic dispenser battery still works, but there was no soap in the dispenser at the time of inspection. Discussed with staff to refill the dispenser after was informed they wash hands in the washroom - NOTE: handwashing MUST occur inside the meat department area to prevent cross-contamination of surfaces and foods. Washrooms are considered a "dirty zone" so handwashing must also occur in the various departments, after using the washroom facilities, prior to handling food.****
- F3.5A - Handwashing station must be supplied with hot and cold running water.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): ****F3.8A-C Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.**** • Sweep logs and sanitizer level logs are being maintained for each department.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 4.1 Some foods in display cases are slightly above 4 °C.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 9.1 Boxes of honey roasted peanuts, almonds, trail mix, walnuts, etc. found to be stored on the drain board of the sink by the diary dunnage area. Boxes have the potential to become wet and food to be contaminated. 9.3 Bulk food bins require a cleaning and sanitizing schedule as there are lots with a build up of product.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 14.12 Daylight is visible under the exterior door located near garbage area. Please install a door sweep/weather stripping to prevent the entry of pests.
- 14.12 - The premises must be protected against entry of pests.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): 15.1 Handwashing station in the bakery is not functional and is reported to have not been working for a little while. Staff are handwashing at the 3-compartment sink as an alternative at this time. 15.1 Handwashing station in the produce prep area is not functional and is reported to have not been working for a little while. Staff are handwashing at the 3-compartment sink as an alternative at this time.
- 15.1 - Handwashing station must be supplied with hot and cold running water.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 9.4 - Is all food on the premises fit for human consumption?
- Observation(s): Some baby food observed to be past the expiry date. e.g. Heinz Organic banana brown rice quinoa from 2014 - product was pulled from the shelves at the time of inspection. Store goes through monthly. Please go through shelves now and pull expired products.
- 1 Observation, High Severity of Consequences : All food stored, displayed, or offered for sale, must not be contaminated and must be fit for human consumption.
- 9.4 - Is all food on the premises fit for human consumption?