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Save on Foods - 970- Deli

841 3rd Avenue West, Prince Rupert, V8J 1M7 · Restaurant

2 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Staff mentioned that the meat slicer was not cleaned and sanitized in between slicing different kinds of meats. The meat residuals left on the slicer may cross contaminate the other food products when the slicer is reused.
      • Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment between slicing different kinds of meats.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: The facility did not have the thermometers in any of the refrigeration units. It is important to have working thermometers in the refrigeration units to ensure that the refrigeration units are meeting the regulatory requirement of maintaining temperature under 4°C at all times.
      • Corrective Action: Operator must ensure that all refrigeration and hot holding equipment is equipped with a thermometer that is accurate within 1°C. These thermometers should be used to note the temperature readings when maintaining temperature logs.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff members on site have a valid food safety training. Every operator of a food service establishment must hold a valid food safety training certificate. Every operator of a food service establishment must ensure that, while the operator is absent from the food service establishment, at least one employee present in the establishment holds the certificate. Public Health Significance - Up-to-date food safety training ensures that food handlers are following safe food handling practices which further helps reduce the spread of foodborne illnesses.
      • Corrective Action: Operator to ensure the staff gets registered to do the training and provide copy of certification upon completion.