Save On Foods - 932
3175 Lakeshore Rd Kelowna BC V1W 3S9 · Food Retailer - Food Store
7 inspections
- 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): Top shelf of a rotisserie chicken hot holding unit by a sushi cooler measured to be 46-57C. Hot held products were prepared approx. 1hr ago. Corrective Action: Ensure that hot holding unit is adjusted to maintain 60C or above.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Observed cheese products in reach in cooler to be overstocked and higher temperature at the front than the back. Operator to inform staff that potentially hazardous foods must be stocked in a manner that ensures their temperature is held outside of the danger zone (4C to 60C).
- 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): Require a thermometer in hot holding units.
- F1.7 Are foods protected from contamination?
- Observation(s): To provide test paper to check for the ppm required for the rinse product. ( Victory) Also recommend a timer be provided to ensure the soaking / rinse time meet the required times.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Require test strips to check the wash solution for the vegetable wash station. Require thermometers for refrigerator units not connected to the computer system that monitors the refrigerator units in the building.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): The bakery walk-in cooler floor requires additional cleaning.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Instruction for testing the vegetable wash Victory on site, however, the process is not being done.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The spray bottle with the sanitizer at the bakery area greater than 200 at 400 ppm of quat sanitizer.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?