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Save on Foods 967- Deli

555 Central Street West, Prince George, V2M 3C6 · Restaurant

3 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored in the danger zone: surface temperature of multiple food products (e.g., cheese, meats, and sushi) were measured above 4°C at the time of the inspection. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Noticeable amount of food debris on the floor in harder to reach areas (e.g., underneath prep tables). Public Health significance - insufficient cleaning can provide food for, and increase the severity, of pest infestations.
      • Corrective Action: Ensure that all food debris is swept up at at least at the end of the day to reduce food available for pests. Ensure that all surfaces are kept in a sanitary condition.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cooler containing hummus and cheese dips was measured between 6-7 °C. Public Health Significance - refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease-causing bacteria and toxin production.
      • Corrective Action: Monitor and adjust the temperatures of the refrigeration units; have serviced as required. If needed move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less; any potentially hazardous food that has been stored above 4 degrees Celsius for more than 2 hours should be discarded.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food packaging was stored directly below a bug zapper. Public Health significance - Insect parts can contaminate food if traps are placed above food or food packaging.
      • Corrective Action: Ensure that food and food packaging are protected from contamination at all times.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Deli slicers were noticeably dirty during the inspection; cleaning logs did not indicate that these are being cleaned every two hours as indicated in the Food Safety plan. Public Health Significance - insufficient cleaning and sanitizing of deli slicers can lead to foodborne illnesses, and in severe cases Listeria outbreaks.
      • Corrective Action: Meat slicers must be cleaned and sanitized at least once per 4 hours; staff should follow the Food Safety plan for cleaning frequency and fill out the logs after cleaning.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some areas of the facility, including inside cupboards and the floors, were noticeably dirty during the inspection. Public Health Significance - insufficient cleaning can lead to contamination of food items and foodborne illnesses.
      • Corrective Action: Ensure that all areas of the facility are kept clean; infrequently cleaned areas should still be cleaned on a routine basis.