Save On Foods - 953
1200 Lakeside Dr Nelson BC V1L 5Z3 · Restaurant - Food Service
14 inspections
- 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): The display hot holding unit for chicken is 55 C at the time of inspection.
- F1.2C Potentially hazardous foods must be transported 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
1 infraction
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): New hot holding units for roasted chickens and soup have been installed.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): All QUATS surface sanitizer bottles were found to have 0 ppm surface sanitizer in them. This is a multiple repeated deficiency.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwash station basin was filled with object from the triple sink. This is a multiple repeated deficiency.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- 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): All of the sanitizer spray bottles in the deli were found to be <200 ppm QUATS.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8.2 - Are there handwashing stations available?
- Observation(s): A box of guacamole was observed to be in the hand wash sink at the time of inspection. When questioned, staff stated that the box was leaking so they placed it in the sink. Staff removed the box during inspection. Discontinue this practice immediately. Placing objects in the hand sink discourages handwashing; keep the hand sink clear and use the adjacent double sink for situations such as draining leaking boxes.
- 1 Observation, High Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
- 8.2 - Are there handwashing stations available?
- Monitoring
2 infractions
- 8.2 - Are there handwashing stations available?
- Observation(s): Handwash station lacked dispensable soap. Employees were using hand sanitizer rather than washing hands. The soap dispenser was installed at the time of inspection.
- 1 Observation, Moderate Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
- 9.4 - Are the staff washing hands as often as necessary to prevent contamination of food?
- Observation(s): Employees were using hand sanitizer rather than washing hands. While sanitizer is effective at destroying pathogens, it does not work well with soiled hands. Hands must be washed before reaching for gloves, as soiled hands could contaminate the gloves. Employees were reminded to wash hands and to change gloves between tasks by the on-site manager at the time of inspection.
- 1 Observation, Moderate Severity of Consequences : Employees must wash hands before starting work, after using the washroom, after taking a break, after eating, after handling raw foods, or after any activity or instance where the hands may become soiled.
- 8.2 - Are there handwashing stations available?
- Monitoring
2 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): When questioned, a bakery employee stated that the food preparation counter was only being sanitized at the end of the day. The sanitizer spray bottle was also not functioning to be able to dispense sanitizer at the time of inspection. The defective sanitizer bottle was replaced with a working one. Sanitizer concentration was found to be adequate (200 ppm quaternary ammonium products). Educate staff to sanitize food contact surfaces throughout the day, as well as at start-up and end of day.
- 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces 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): Deli coolers were 5-7°C at the time of inspection. Staff were observed leaving deli cooler doors open while slicing meat on the deli slicer. Leaving cooler doors open can allow cooler temperatures to rise, over work the compressor and waste energy. Educate staff to close cooler doors as soon as possible after opening to avoid the aforementioned issues. All other coolers were found to be 4°C or less; hot holding >60°C
- 1 Observation, Moderate 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?