Scotch Creek Market
3877 Squilax-Anglemont Rd Scotch Creek BC V0E 1M5 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Prep cooler above 4°C. Adjust accordingly and include on monitoring check sheet.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Internal temperature of hot held rotisserie chickens at 51°C. Hot holding temperature records indicate the minimum temperature of 60°C has been achieved in this unit. Product moved to upper shelf where temperatures appeared to be in the 60°C range. Unit is to be adjusted to ensure that the cooked chickens do not drop below 60°C at any time while on display. • Recommend that the monitoring procedure involve an internal probe temperature taken two hours after being placed in the hot holding unit to determine if it is dropping below the 60°C target. Temperatures should also be taken of product in the back and front of the open faced unit to determine if there are temperature gradients/differences present.
- 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
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • NEW - hot holding roast chicken was found to have an internal temperature of 52°C. Hot holding potentially hazardous foods must have an internal temperature of 60°C or hotter to ensure safe holding. Lower temperatures can result in bacteriological growth. • NOTE - deli staff raised temperature of hot holding unit at time of inspection. Will follow up to ensure hot holding equipment is continuing to hold proper temperatures.
- 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
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Deli pizza cooler gauge registering 53°F and confirmed by independent air temperature check • Adjust cooler unit accordingly as per F1.2B • Note: instructions provided to confirm hot holding temperature of cooked chicken is done by probe thermometer for internal product temperature rather than ambient air temperature in the open hot holding case as is currently done. Product must be maintained at 60°C or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?