Save On Foods - 975 (Deli)
1-1151 10 Ave SW Salmon Arm BC V1E 1T2 · Restaurant - Food Service
8 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer in deli hot holding unit is not working. Replace thermometer such that hot holding temperatures can be accurately monitored. Hot holding unit must maintain ≥ 60°C.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): One of the two designated handwashing sinks was obstructed by boxes. Handwashing station must remain accessible at all times to allow for convenient handwashing.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - hot holding cabinet was 50 to 55C, and thermometer was not working
- F1.2A Potentially hazardous foods must be stored or displayed 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
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - no QUATS test paper available or log maintained - QUATS tested at 200ppm (good)
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F2.1A - Bottom shelf in hot holding unit storing rotisserie chicken measured ~50°C at the time of inspection. A heat light was burnt out on one side of the unit. Corrective action: • All foods must be maintained at ≥60°C • Chickens were moved to the side of the unit capable of maintaining 60°C • Replace the burnt out light • Monitor temperatures of hot holding unit to ensure all foods are maintained at ≥60°C All cold holding equipment maintained adequate temperatures (≤4°C)
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B - Temperature gauge on walk in refrigerator that stores raw rotisserie chicken and savory pies is not accurate. The temperature gauge indicated ~10°C, however food probed during the inspection measured ~1°C. Corrective action: Install a stand alone NSF thermometer in the walk in refrigerator. Monitor temperatures from the thermometer inside the refrigerator rather than the temperature gauge.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): 1. Chicken pot pie and beef pot pie were ≤60°C. These were in the edge and near the front (not directly under heat source) of the top shelf of the hot holding unit. These were nearing the 2 hour limit and discussed with staff to discard at 2 hours. 2. There is a light bulb missing in the top of the hot holding unit. Hot holding kept for a maximum of 4 hours. An enclosed hot holding unit would help keep food at ≥60°
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Salad prep cooler was measured at 9°C at the time of inspection. Records indicate elevated temperatures (between 5-9°C) since June 5. Products do not have an extended storage in this unit. All products were instructed to be moved out of this cooler. Temperature must be adjusted and maintained at 4°C or colder prior to putting potentially hazardous food products back in this unit. 2. All refrigeration units without an accurate built in thermometer or are part of store's integrated monitoring system must be equipped with an accurate thermometer. The salad prep cooler in the deli as well as the center island cooler in the bakery require thermometers. 3. Noodle salads were being thawed under running water from the cold tap in the deli but water was measured at 17°C. Staff indicated that the cold water is never really cold from these areas. Thawing of products is indicated to not exceed 1 hour. At the time of inspection, noodle salads had not been thawing under these conditions for more than 30min. Products were taken out of this condition for repackaging at the time of inspection. Please have a plumber review the issue of water water being dispensed from the cold tap at the deli and bakery. In the interim, please consider pulling products to thaw in the fridge the day prior. Shelf life considerations generally start once a product has thawed and this method need not reduce the products shelf holding time.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer spray solution for the meat slicers was measured at 50ppm. This was refilled with quat sanitizer dispensed at 300ppm at the time of inspection. I suspect this is a result of filling at the sanitation station at the chicken sink--dispenser was measured to be dispensing quats at only 50-100ppm. Please have your contractor review this condition.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions