Save On Foods - 978
113 Red Cedar Dr Sparwood BC V0B 2G0 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: QUATs based sanitizer measured ~400 ppm. Manufacturer label notes to use a concentration of 200 ppm. Corrective Action: Ensure sanitizer is used at the concentration noted on the manufacturer label.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: Operator of deli noted that their FOODSAFE certification has expired. Corrective Action: Ensure operator of deli has a valid FOODSAFE or equivalent certificate Note: In the absence of the operator at least one employee in the establishment must have valid FOODSAFE or equivalent training.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Staff mentioned that utensils and equipment are sanitized for 30 seconds in the three compartment sink.
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station had run out of single service product for drying hands at the time of inspection. Upon discussion with employees I was informed other dispensers are used and this particular unit is seldom used as it is hard to locate the key to refill unit.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 15 - Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Thermometer used for checking internal chicken temperature had debris on it. Ensure probe thermometers are cleaned and sanitized between uses. This was corrected during inspection and supervisor noted that employees will be reminded of practice.
- 1 Observation, Low Severity of Consequences : Equipment must be operated in a manner that ensures the safe and sanitary handling of food.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
1 infraction
- 10.4 - Are the staff washing hands as often as necessary to prevent contamination of food?
- Observation(s): Observed a bakery employee handling, then pushing a cart and then handling food again without washing hands or changing gloves. Also, there was little to no paper towels observed in the garbage can located in the bakery, which is an indicator of infrequent handwashing.
- 1 Observation, Moderate Severity of Consequences : Employees mush wash hands before starting work, after using the washroom, after taking a break, after eating, after handling raw foods, or after any activity or instance where the hands may become soiled.
- 10.4 - Are the staff washing hands as often as necessary to prevent contamination of food?