Save On Foods - 975
1-1151 10 Ave SW Salmon Arm BC V1E 1T3 · Food Retailer - Food Store
7 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Produce Department - green plastic cutting board needs replacement - chemical dispenser's sanitizer bottle was empty - no sanitizer spray bottle available - spray bottle of Triple Play next to sink and processing station. This product states clearly on label for non-food contact surfaces only.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): There is no backflow preventer on the janitorial basin, please install one to prevent possible contamination of the water supply.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - department managers unfamiliar with sanitizer type and required concentration - no QUATS test paper available in each department - not tested and logged daily - they were each shown QUATS test paper and how to use it
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D - QUAT sanitizer dispenser supplying butcher area three compartment sink is dispensing QUAT sanitizer at ~450ppm. This concentration exceeds the "no rinse level" and will require an additional rinse step. Corrective action: Ensure QUAT sanitizer is dispensed at 200ppm for adequate sanitizing and to prevent chemical contamination of food All other QUAT dispensers were dispensing appropriate concentration of sanitizer
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A - Cutting board in bakery area is deeply grooves. Grooves may allow for pathogenic organisms to persist on food contact surfaces after sanitizing. Corrective action: Replace cutting board, deep grooves must not be present
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Fish in the open air cooler was approximately 7.8°C Ensure the cooler can maintain a food temperature of ≤4°C at all times. 2. Smoked fish was being thawed in a sink full of standing water with cold running water slowly running in. The temperature of the fish was 10.7°C When thawing the best method is in the cooler. Alternatively, under cold running water is acceptable but ensure the food is not sitting in standing water which warms up. The food temperature must not rise above 4°C. Other coolers are acceptable. Computerized temperature logs in place. In the deli area foods are thawed in the cooler.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): In the meat cutting area the cooler fan covers and sprinkler cover needs to be cleaned.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8.1 - Is the premises and equipment in good repair?
- Observation(s): The in-unit gauges for the Hobart dishwasher (used to clean bulk food containers/scoops) are not providing an accurate read on temperatures. Please obtain a waterproof thermometer that is able to hold maximum temperature readings in order to validate on a routine basis that a final minimum plate temperature of 71°C is reached. Note: Cutting board conditions are monitored in each department. Replacement protocols are sound. Cutting boards requiring replacement are on order.
- 8.1 - Is the premises and equipment in good repair?
- Monitoring
0 infractions