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Save on Foods - 982

792 2 Ave Fernie BC V0B 1M0 · Restaurant - Food Service

11 inspections

  1. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel dispenser was located at the handwashing sink on the sushi side of the deli. Please reinstall the paper towel dispenser at the handwashing sink. Currently staff have to walk over to the dishwashing sink to obtain paper towel to dry their hands.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): New operator for facility. Please complete "Application for Food Premises" for new operator.
      • F3.1B Operator must have health approval to operate.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): New operator, Ryan Nesbitt does not have FoodSafe Level 1 as required. Please take a course and submit certificate to the undersigned.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. The handwashing station near the sushi area was not equipped with hot and cold running water. Ensure station is equipped with liquid soap and paper towel in dispensers before use. 2. The handwashing station between the deli and the bakery was not supplied with hot water. Ensure hot water is turned on before use. Note - bakery has been able to utilize 1 compartment of a 3 compartment sink for handwashing.
      • 15.1 - Handwashing station must be supplied with hot and cold running water.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
  8. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Ensure accurate thermometers are available to monitor equipment. At the time of inspection it was noted that there was variability in the temperatures read on the thermometers used. Follow-up will be counted to verify improvements have been made on temperature monitoring,
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): No staff member on site in the deli has valid FoodSafe certification. Courses can done either online, by correspondence or in person. Please visit www.foodsafe.ca for more information. In the absence of the operator, at least one employee present must have valid FoodSafe. A list of equivalent courses will be provided with this report.
      • 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 8.2 - Are there handwashing stations available?
      • Observation(s): Prior to inspection, the shared handsink between the deli and bakery was not able to provide water until repair was done during the inspection. Ensure handsink stations are available and well supplied with hot and cold running water, liquid soap and paper towels to promote proper hand washing at all times.