Save on Foods 2288
108-5301 25 Ave Vernon BC V1T 9R1 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5 Compressor fans in the bakery walk in coolers/cold rooms have accumulated dust on covers. Corrective Action F2.5 Clean compressor fans covers.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Valid FOODSAFE certification or equivalent training is required to ensure food handlers are aware of food safety practices to minimize the risk of food borne diseases.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5K: The cutting board in the vegetable stocking area has not been replaced and shows extensive signs of damage and wear. These damages compromise its ability to be properly cleaned and sanitized, potentially allowing for pathogen survival and growth. Corrective Action: Replace the current cutting board with a smooth, non-porous, and easy-to-clean alternative. F2.5B: A significant build-up of ice was observed in the walk-in freezer. Corrective Action: Remove the ice accumulation and repair the walk-in freezer unit to ensure it maintains proper temperature. F2.5B: The air filter in the walk-in cooler must be cleaned as it shows significant accumulation of dust and debris. This presents a risk of contaminating food products. Corrective Action: Maintain regular cleaning of the cooler fan to prevent dust and debris buildup.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: Extremely moldy cardboard boxes are being used to store food on top of, posing as a hazard for physical contamination as they may directly contaminate food. Corrective Action: Immediately remove the moldy cardboard boxes and thoroughly clean and sanitize the shelving units below. F2.6F: Moldy cardboard may not be used as a food contact surface due to its non-smooth texture, absorbent nature, and potential to contaminate food. Corrective Action: Replace shelving units with new ones and do not use cardboard to cover shelves.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): The permit to operate displays an expired March 2024 decal sticker. Corrective Action: Replace the expired decal sticker with the current 2025 sticker. If the current sticker cannot be located, please contact the Vernon Health Unit at (250)-549-5700 to obtain a replacement.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available at the deli/bakery. Corrective Action: Ensure that QUATs sanitizer test strips are available on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUATs sanitizer in the deli/bakery area tested at <100 ppm. Corrective Action: QUATs sanitizer must be maintained between 200 - 400 ppm to ensure surfaces are adequately sanitized.
- 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): Cutting boards are not in good working order. Corrective Action: Must be replaced.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please confirm shatterproof lightbulbs in deli/bakery area. If not shatterproof, replace with shatterproof or install shatterproof cover.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): EHO was told that cutting boards are being resurfaced. Hand sink being removed during reconfiguration. Please send floorplan of any changes to deli/bakery area.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?