SEDO Old Fashioned Butcher & Deli
3-1050 10 Ave SW Salmon Arm BC V1E 1T2 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - area near overhead door had been decluttered and was better organized (thank you) - ice machine needed descaling, cleaning and sanitizing (at least annually) - loft area is used for storage which has spilled over onto floor. This area still needs some decluttering and organization.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): They are using bleach (1 tbs/gal) for sanitizing meat slicers and counters. Please obtain chlorine test strips so that you can test and record at least daily to ensure 100ppm chlorine.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): There should be at least 2 sani-buckets available at each end of the service counter for frequent cleaning and sanitizing. The proper cleaning procedure for meat slicers of wash, rinse and sanitize (100ppm chlorine for 2 minutes) was reviewed.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cheese cooler observed above 4°C. Corrective Action: Lower temperature of cooler so products are at 4°C or colder. Recommend filling top of cooler less and moving products which may be blocking air flow. Monitor coolers regularly throughout the day to ensure temperature control.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test trips available on site. Corrective Action: Obtain sanitizer test strips appropriate for sanitizer. Chlorine bleach must be at 200 ppm in spray bottles, sanitizing bucket (for cloths), and sanitizing step in manual warewashing.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cloths observed stored in soapy water to easily clean slicers. Potential bacteria growth due to no sanitizer step of cloths. Corrective Action: Store wiping cloths in 200 ppm chlorine bleach sanitizer solution (5 mL of chlorine bleach to 1 L of water or as directed by manufacture) between uses. Test or change sanitizer solution every 2 hours to ensure at 200 ppm. Do not mix chlorine bleach solution and detergent. If need hot soapy water to get grease and food debris from slicer, ensure following 4 steps of warewashing (wash, rinse, sanitize, and air dry) and store wiping cloths in sanitizer solution between uses.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Unable to verify FOODSAFE certification at the time of inspection.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Thermometers are required for the coolers. Little cooler "Kool-it" is ~8.7 degrees Celsius Cooler with the patties is ~6 C
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): The staff were mixing bleach and water to make a sanitizer, but not measuring or testing concentration of chlorine. Test strips are left with the operator to ensure proper mixing of bleach and water.
- 15.3 - Are foods protected from contamination and/or cross contamination?