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Save On Foods - 988

88-4900 27 St Vernon BC V1T 7G7 · Restaurant - Food Service

7 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 Compressor fan and covers in the Deli walk-in coolers had visible build dirt build up. Corrective action Clean compressor fan and covers and ensure maintenance schedule is adhered to.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7 (1) Towel dispensers at hand-wash stations were empty and 1 liquid soap dispenser was malfunctioning. Corrective Action (1) Ensure single service towels are available in the dispensers at all times and replace or service malfunctioning soap dispenser.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some flooring in the area is due for repair
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    1 infraction

    • Are proper hot holding procedures followed?
      • Observation(s): Hot-Hold temperature logs for soups should be maintained as discussed. The Deli Manager confirmed this will be implemented similar to the monitoring log used for cooked foods. Soup temperatures >60° C. Good. In addition to your bi-metal thermometers available, recommend NSF digital instant read probe thermometers to monitor the internal temperature of reheated and hot-held soups.
  6. Monitoring

    3 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Although minor, clean behind the stand-up refrigeration/freezer unit on the window sill (east and north end of deli) and remove unnecessary items stored there. If the pizza condiment cooler is no longer used/required, I recommend removal and replacing with a stainless preparation table with shelving below for extra storage space.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.5 - Equipment or materials not required for food related operations must be removed from the premises.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Although the Corporate FS Plan is on-line, there isn't an updated plan on-site to include the new cooking of hams in addition to the whole chickens baked on rotisserie. Ensure Corporate SOPs (Standard Operation Procedures) and Food Safety Plan updates are routinely reviewed by staff, any new staff hired, and a Manual be retained in the deli.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Although a professional contractor is retained by Corporate for all cleaning and sanitation equipment, including chemicals and MSDS, please ensure staff are aware of all dispensing units operation, including the Fruit & Vegetable Wash Sanitizing strength and monitoring. Ensure staff are aware of frequency of cleaning and sanitizing Clean In Place Equipment (slicers).
  7. Monitoring

    0 infractions