Save On Foods - 931
100-1210 Summit Dr Kamloops BC V2C 6M1 · Food Retailer - Food Store
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Open deli cooler items were noted at 7 °C. CDI. Operator was asked to restock the items to ensure cold air is evenly flowing throughout the cooler. Ensure Potentially Hazardous Foods must be stored ≤4°C. Do not fully stock coolers and block cooling fans as it creates the risk of Listeria growth in food, resulting in foodborne illnesses.
- 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): A small gap was observed on the left side of the back receiving door. Operator was instructed to seal the gap to prevent entry of pests into the store. Unsealed gaps favors entry of pests, leading to contamination of food or food contact surfaces.
- 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): • Lights at back of the store were not shatter proofed. Operator was asked to replace lights with shatterproof lights as bare lights create the risk of shattering of light particles onto the food, resulting in food contamination. • Cans and debris were observed under the aisles. Operator was instructed to ensure hard-to-reach areas are cleaned regularly, and premises must be maintained in a clean and sanitary manner. Uncleaned surfaces may serve as breeding ground for pests.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Back receiving area where dry goods and produce were placed observed to be rough and unsealed. Ensure food contact surfaces are smooth, impervious, durable, non-toxic, light colored, and easy to clean. Operator was advised to paint the surfaces to meet the standards as rough surfaces prevent efficient cleaning and favors pathogen growth.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Meat cutting room did not have their own test strips, please ensure each preparation area with 3 compartment sink set up has test strips. At the time of site visit, the test strip holder for the meat cutting room was broken, with no test strips inside or located in the room.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Sweep under store shelving required - noted debris and food packaging under shelving not sealed to the floor in dry goods areas (for example Asian/Euro food isle). Have staff complete under shelving clean up/sweep. • Minor food debris noted in the follow areas: bulk foods - spilled spices and out of place scoops. Milk and yogurt shelving - debris noted under wire shelving. • Fish cooler in meat department had an old wooden shelf that will need replacing or repair as it has come apart and some sections are not smooth, easy to clean or impervious to moisture - repair, remove or replace this shelving. • Produce department - a few cutting boards were deeply scored/stained, in their current condition they need to be planed or replaced to provide a smooth, easy to clean and sanitize surface. • Fluorescent lighting in produce back alley - some of the higher up light fixtures did not appear to have shatter guards on bulbs. Please confirm, and if the fluorescent tubes do not have shatter guards, please provide, or provide shatterproof bulbs.
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • 1x paper towel dispenser was out of paper towel - corrected during inspection CDI • Produce hand wash sink - have maintenance check on hot water supply to this sink - water did not get hot at this sink during the inspection (adjacent 3 compartment sink hot water was on demand).
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Test strips in the produce production area did not have the ppm guide to show colour and concentration correlation. Staff were advised and provided new test strips at the time of the inspection. RESOLVED.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Debris noted under product dry good shelving throughout the store. Please ensure these hard to reach areas are cleaned on or before the date noted above. 2) Shelving inside the stand up pop cooler containing bottled Kombucha (adjacent to wine department) needs to be cleaned and sanitized as there is black debris on the shelving. Please ensure this is completed on or before the date noted above.
- 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
2 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Cleaning and removing of products required underneath isles - for example aisles 10, 11 etc had product under shelving. It is assumed that cleaning and sanitizing in coolers/freezers/under shelves etc is done at a regular frequency. Please ensure that these areas are cleaned of product and debris and advise when completed.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) The test strips in the produce preparation area require replacing as they have gotten wet and may not change colour appropriately. Staff advised that they would switch out the test strips. Discussed and resolved.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The meat/sausage cooler directly in front of the meat cutting department had debris built up under the grates. Have staff move stock, clean and sanitize the shelving. Contact the EHO when this has been completed (must be before date noted above).
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions