Save On Foods - 962
161-2111 Main St Penticton BC V2A 6W6 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator had difficulty to follow up with an ECOLAB technician. The dishwasher must be inspected & soap dispenser properly calibrated.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Some refrigeration units were missing thermometers. Operator must provide individual thermometers to all refrigeration units. NOTE: Daily refrigeration logs maintained. The operator uses a laser gun for monitoring cold & hot holding temperatures.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher's wash & rinse cycle Operator must investigate the excessive white color chemical residual built-up inside the dishwasher and on the equipment. The operator must discuss the observations with the Regional ECOLAB Manager and / or by calling the Canada head office at 1-800-268-0465. or by emailing at [email protected] In my opinion, the residual build up is not cause by hard water as other restaurants in the same area have no issues with hardness. The dishwasher's rinse cycle must be inspected and the soap dispenser should be properly calibrated. I believe the rinse cycle isn't adequate to remove excess soap residual. Dishwasher's hot temperature sanitizing cycle above 82C. QUAT sanitizer solution at 200 ppm
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some cupboards' doors were missing handles. I was told that the handles have been ordered.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical dishwasher sanitizing cycle was at 68C. The minimum sanitizing cycle temperature at dish surface should be 71C. Operator must do the following: - Service the dishwasher to ensure that it works as per manufacturer's instructions; - Provide a water proof thermometer to measure the sanitizing cycle water temperature at least once a day. Records must be maintained. Concentration of QUAT sanitizer at multiple dispenser units measured at or above 200 ppm
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - Dishwasher must be cleaned and calcium build up (hard water) must be removed. - Operator must ensure that no food trays are stored on the kitchen floor or under the equipment / dishwasher.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - Hot holding case display unit must be replaced. It's cracked in multiple locations. The heat lamps are cracked, paint chipped off, food debris on the lamps are hard to clean. - The sandwich and sushi station cutting boards are still in acceptable condition but they need to be bleached to remove stains.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature mechanical dishwasher below 71°C at dish surface Have dishwasher serviced to enable the dishwasher to reach above 71°C at dish surface. Until dishwasher is serviced use 3 compartment sink method as discussed Monitor and record temperature daily
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand washing stations at all locations of the facility are fully stocked with liquid soap, paper towels, hot and cold running water Handwashing station at the bakery and meat section have equipment obstructing the use of the hand sink
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Manager of deli (Dean) and bakery required to have Foodsafe. One person in each food service department required to have FoodSafe at all times.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Review of sushi acidification practices. Acidification is measured using Hydrion test papers.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Monitoring
0 infractions