Save On Foods - 915
505 Victoria Ave N Cranbrook BC V1C 6S3 · Restaurant - Food Service
12 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Moderate amount of food debris and liquid spill was observed to be on the floor of the walk-in cooler for storing produce, particularly underneath the shelf and around the drains at the corners.
- 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): Scouring pads and gloves were observed to be left in the handwashing sink at the deli department, obstructing the access to it.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler holding sandwiches, salads and pre-packaged meals were measured at 10°C. All potentially hazardous food must be stored at a temperature of 4°C or less to help prevent the growth of pathogens.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): [1] Two coolers holding sandwiches, salads and pre-packaged meals were measured at 13°C. All potentially hazardous food must be stored at a temperature of 4°C or less to help prevent the growth of pathogens. [2] The following temperature measurements were taken of the rotisserie chicken (55°C), potato wedges (45°C), and chicken strips (44°C) in a hot holding unit. All potentially hazardous foods must be hot held at 60°C or higher to help prevent the growth of pathogens in the danger zone.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- 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): Sandwich prep cooler measured at 9.4 degrees C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): There is an accumulation of dried food debris on the bottom of the shelf (sliding doors) near the meat slicers. There is also food debris on the floor under the back sandwich prep area.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Some spoons used to scoop cold ready to eat foods in the deli display case seen directly contacting food with either the handle or arm of the utensil. This may increase the potential for cross contamination if unclean gloves or hands are used to touch the handle and arm of the utensil thus contaminating food in the process. This was corrected during inspection.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station has paper towel dispenser but it is empty. Paper towel was available in various locations of the deli but not conveniently available for handwashing.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 15 - Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions