Save On Foods - 2248
255-2306 Hwy 6 Vernon BC V1T 7E3 · Restaurant - Food Service
7 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The analog probe thermometer is inaccurate. Corrective Action: Discard the thermometer. Obtain additional NSF-certified digital probe thermometers where necessary. Operator to replace the batteries for two that are not working, determine accuracy.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Some utensils are damaged or unsuitable. Corrective Action: Discard the affected items. Do not apply tape or other material to utensils. F2.5B: Inadequate cleaning in some areas: • Under shelves in the walk-in cooler • Drawers and containers for clean utensils • Undercounter cooler (interior and door gaskets) Corrective Action: Clean the areas identified. Continue to clean inside the freezer and deli coolers and in hard to reach spaces as needed.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A: Two unopened cans of refried beans in the deli area are heavily dented at the lids. Corrective Action: Discard the product. Inspect canned food for dents, bulging, and other damage.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: Some infrared thermometers are inaccurate and not NSF-certified. Corrective Action: Obtain new NSF-certified infrared thermometers. Operator to advise the Environmental Health Officer (EHO) if there are restrictions on procurement or other considerations.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3: Whole raw chicken is staged on the three-compartment sink drainboard, which is also used to air-dry sanitized equipment. Cross-contamination hazard. This sink is intended for warewashing only. Corrective Action: Determine an alternative work space for raw poultry handling. Notify the EHO of the proposal. In the meantime, continue to thoroughly clean and sanitize the drainboard after use. In-use food contact surfaces stored at room temperature must be cleaned and sanitized after each use or at least every 2 hours.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: One segment of the plastic strip curtain at the bakery walk-in freezer is broken, exposing a sharp edge at head level. Staff safety concern. Corrective Action: Remove or replace the damaged section of the strip curtain. Continue to clean hard-to-reach areas in the deli and bakery at the regular frequency and as needed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A(1): Internal temperature of bulk chicken products in hot holding display unit measured at 55°C. Hot holding unit unable to maintain food at 60°C or hotter. Corrective Action: Repair or replace the display unit so all products are held at 60°C or hotter. In the meantime, food stored inside the hot holding unit between 4°C (40°F) and 60°C (140°F) must be held for no longer than 2 hours. Track the holding period using a timer. Discard any food that remains after 2 hours. F1.2A(2): Whole rotisserie chicken and packaged meals stored near the front of the open hot holding unit measured at 50°C. Products towards the back of the unit held at 60°C or hotter. Corrective Action: Reduce stock and/or move food products towards the back of the unit so they are maintained at 60°C or hotter.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A(1): Observed meat department employee rinsing hands without using soap. Corrective Action: Wash hands using proper technique to prevent foodborne illness: • Wet hands with warm water • Apply liquid soap and lather for 15 seconds • Rinse thoroughly • Dry hands with single-use paper towel F1.5A(2): Employee in deli department lathered with soap for insufficient duration. Corrective Action: Lather with liquid soap for a minimum of 15 seconds and rinse thoroughly to properly remove contaminants.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: Independent thermometers are not present in the deli display cooler and under-counter cooler near the walk-in. Corrective Action: Place NSF certified refrigerator thermometers in the coolers identified. Provide one thermometer at each end of the deli display cooler.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3C: Surface of ware-washing sink used for clean item storage was sanitized after whole raw chickens were prepared on the same surface. Wash and rinse steps did not occur. Gross debris must be removed prior to sanitizing. Corrective Action: Clean and sanitize the noted surface before and after preparing raw chicken to prevent cross contamination: • Wash and scrub surface with detergent and hot water • Rinse surface with hot water • Sanitize at 200 ppm Quat and allow surface to air dry F2.3D: Sanitizer solution from both dispensers in the meat department, and the dispenser in the janitorial room, measured at 150 ppm Quat residual. Corrective Action: Service or replace dispensers so sanitizer solution is consistently provided at 200 ppm Quat residual. Verify using sanitizer test strips. In the meantime, use the sanitizer dispenser in the deli department or manually dilute sanitizer to 200 ppm.
- F2.3C Clean in place warewashing procedures 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E: Observed drain plugs and scrub pad in the hand sink basin in the meat department. This obstructs convenient access and use of the hand sink. Corrective Action: Remove items from the sink basin. Keep the hand sink unobstructed and accessible at all times.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B Multiple cold holding cases (located outside of deli in customer area) were noted to be going through a defrost cycle at the time of inspection causing the thermometers on the cases to increase to above 40 °F/4 °C - some were noted to have reached 65 °F, however the food inside the cold holding cases was also noted to have increased in temperature to around 8-12 °C. It is expected that food temperature will slightly fluctuate during defrost cycles for commercial equipment, however this range of temperature fluctuation throughout the day will lead to repeated temperature abuse of the food. It was noted that once the defrost cycle stopped and the coolers turned back on again the foods were decreasing in temperature again. • It was also noted that multiple coolers were filled above the "load limit" for the cooler, which will break the cold air curtain and make it harder to achieve a temperature of 4 °C/40 °F or less at all times. ACTIONS REQUIRED: • Operator to investigate/service equipment to ensure the foods kept in the cold holding equipment does not reach above 4 °C/40 °F during defrost cycles. • 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.
- F2.2 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): ****F1.2B Accurate NSF certified oven thermometer(s) required to monitor hot holding equipment. NSF certified oven thermometer is not working in the rotisserie chicken display case.**** Monitor and record temperatures daily on logs. It is good practice to monitor temperatures every 2 hours. Ensure your hot holding units are pre-warmed to greater than 60 °C/140 °F prior to putting reheated food (74 °C/166 °F or hotter) in the equipment. • NSF certified probe thermometer available onsite. • Hot holding logs being maintained.
- F1.2B - Accurate thermometers must be provided to monitor equipment.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): F1.4A-1 Deli prep cooler (top & bottom) measured to be 6-8 °C at the time of inspection. Observed that cutting board had moved backwards so that the prep cooler lid was not closing completely. EHO moved cutting board forward and closed prep cooler lid. F1.4A-2 Ready to eat display case with sandwiches, salads, etc. was found to be overloaded in certain areas breaking the air curtain and causing some items to be greater than 4 °C/40 °F at the time of inspection. Extra roast beef sandwiches were stocked above the "load limit" marking on the cooler and were measured to be greater than 4 °C/40 °F at the time of inspection. ****F1.4B Accurate NSF certified thermometer(s) required for deli undercounter freezer.**** Ensure food is thawed according to the following approved methods: • Under refrigeration at 4 °C (40 °F) or less; • Completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold potable tap water; • As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); or • By microwaving and immediately transferring to conventional cooking equipment with no interruption in the process.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- 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 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 - 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): ****F3.4C Air vents and ceiling tiles around air vents located above deli meat slicers observed to have a build up of dust, grease, etc. which could fall down onto food and equipment causing contamination. This is a repeat issue.**** ****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.**** • Ventilation hood cleaned and serviced in July 2017, next service due January 2018.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): ****F3.7A-F Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.****
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 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.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
2 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): 2.2 Accurate NSF certified probe thermometer required to monitor hot holding. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures every 2 hours. Ensure your hot holding unit is pre-warmed to greater than 60 °C/140 °F prior to putting reheated food (74 °C or hotter) in the equipment. Temperature logs are being kept daily.
- 2.2 - Accurate thermometers must be provided to monitor equipment.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 14.3 Some built up grime and debris observed underneath the under counter freezer in the deli.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 2 - Are proper hot holding procedures followed?
- Monitoring
3 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Food contact surfaces were degreased, washed with soapy water, then sanitized by spraying and leaving for few minutes then wipe with paper towel. Ensure food contact surfaces are rinsed in between washing and sanitizing. Discussed with staff at time of inspection.
- 1 Observation, High Severity of Consequences : Equipment must be operated in a manner that ensures the safe and sanitary handling of food.
- 1 Observation, High Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 14.8 - Are tables and counters being maintained in a sanitary manner?
- Observation(s): Food contact surfaces were degreased, washed with soapy water, then sanitized by spraying and leaving for few minutes then wipe with paper towel. Ensure food contact surfaces are rinsed in between washing and sanitizing. Discussed with staff at time of inspection.
- Tables and counters must be cleaned and sanitized in accordance with the approved sanitation plan.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Service case #2 at 8-10 °C at time of inspection. Cheeked later and temperature was satisfactory.
- 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?