Sheardown's Freshmart
2040 Vernon St Lumby BC V0E 2G0 · Food Retailer - Food Store
7 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Some food in the hot holding case was measured below 60°C. Corrective Action: Adjust the unit so it maintains food at 60°C or hotter in all sections. F1.2B: Food in several display coolers was measured above 4°C. Recurring infraction. Bean sprouts were held at 10°C for an extended period, are not safe to consume. • Produce walls (8°C) • Center displays near produce (7°C) • Horizontal meat cooler (7°C) Corrective Action: Discard the bean sprouts. Adjust or service coolers so food is held at 1-4°C. Do not overstock. Ensure temperature monitoring is accurate and representative.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: In the meat department, sanitizer is applied using a generic hose-end sprayer with concentrated Quat sanitizer. Dilution of the sanitizer appears inconsistent. The sprayer is likely not designed to dilute to the 200 ppm concentration required. Corrective Action: Adjust/standardize the current hose-end sprayer method so sanitizer solution is consistently provided at 200 ppm Quat residual, or use an alternate method that can achieve this (e.g. sanitizer solution from the mounted dispenser in spray bottles or wiping cloth bins, compatible spray system).
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation in the meat department. Observed raw meat debris on multiple surfaces and in the rolling refrigeration unit which is intended for clean, packaged food only. Corrective Action: Clean and sanitize the area, including the rolling unit. Control debris during processing, clean promptly.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Inconsistent temperature in the hot holding case. Some bulbs have burned out. Corrective Action: Increase the unit temperature so food is held at 60°C or hotter in all sections. Replace the bulbs. F1.2B: Some refrigerated food was measured above 4°C: • Produce display coolers (7°C) • Open dairy coolers (10°C) • Back dairy walk-in cooler (8°C) • Open horizontal deli cooler (8°C) Corrective Action: Transfer high-risk food to an alternate cooler at 4°C or colder. Adjust, repair, or service the coolers identified, and any tested above 4°C, so they maintain food at ≤4°C in all sections. Do not overstock units or obstruct the air curtain. Monitor and record temperatures.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Meat processing equipment was not properly cleaned. Residue is visible. Corrective Action: Clean and sanitize all utensils and equipment thoroughly, including the meat tenderizer cradle and blade assembly.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: One shelf in the meat walk-in cooler is bent. Corrective Action: Replace the shelf or entire unit so all surfaces are level and intact. F2.5B: Inadequate sanitation in some areas: • Low guard rail crevice at the pony wall near the hand sink (bread slicer area) • Hard to reach spaces in the back produce area • Under racks in the open deli display cooler (liner debris) • Interior of the meat walk-in cooler • Hard to reach areas in the meat department Corrective Action: Clean the areas identified. Reorganize and declutter the back produce area. The use of liner material should be reduced where practical (i.e. clean often or replace aging/damaged coolers).
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: The soap dispenser at the produce sink is not working as intended. The push lever does not reset. Corrective Action: Repair or replace the dispenser so the lever returns to the set position after each press.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Food stored in one horizontal open air cooler was measured at 10°C. Sealed commercial product. Corrective Action: Transfer potentially hazardous food to an alternate cooler at 4°C or colder. Repair or service the display cooler so food is maintained at 4°C or colder. F1.2B(2): Food in multiple open air coolers was held at 4-7°C. Move higher risk food to a working cooler. Some refrigeration units may not be capable of maintaining safe temperatures. Further evaluation is required. Corrective Action: Have all coolers assessed by a qualified professional. Repair, service, or replace coolers as needed so potentially hazardous food is stored at 4°C or colder. F1.2B(3): Food product in several open air coolers appears overstocked. This may be contributing to the noted temperature control issues. Corrective Action: Reduce stock to promote proper cooling in refrigeration units.
- 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): F2.1B: The thermometer inside the walk-in meat cooler is damaged. Corrective Action: Discard the broken thermometer. Obtain a new NSF-certified refrigerator thermometer for the unit.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B(1): Inadequate manual warewashing in the meat section. Items are briefly rinsed with sanitizer, not immersed. Corrective Action: Fully immerse cleaned items in sanitizer solution at 200-400 ppm Quat residual for 2 minutes. Air dry items on a clean surface. F2.3B(2): Meat bandsaw at room temperature is cleaned and sanitized once daily. Insufficient frequency. Corrective Action: Wash and sanitize the bandsaw assembly and related surfaces after each use or at least every four hours. F2.3D: A spray bottle intended for dilute sanitizer solution was found to contain concentrated Quat sanitizer. Corrective Action: Empty the bottle. Dispense sanitizer solution from the mounted unit at 200-400 ppm Quat residual. Do not use the concentrate without dilution. Replace spray bottle solution daily or as needed.
- F2.3B Manual dishwashing procedure 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B(1): Non-skid mesh material is used to cover display cooler surfaces. Debris was observed under the material in several coolers. Corrective Action: Clean the material and cooler surfaces to remove debris. This material is not recommended. It can retain residue and obstruct cleaning. Interior racks and surfaces should be cleaned, maintained, and replaced as needed. Determine options and feasibility for removing some or all of the material. Advise the Environmental Health Officer (EHO). In the meantime, clean the liners and equipment regularly. F2.5B(2): Observed sheets of cardboard behind the meat grinder in the walk-in cooler. This impedes proper cleaning. Corrective Action: Remove cardboard. Do not store loose cardboard or like materials in the cooler.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6G: Poor illumination inside the walk-in meat cooler. Corrective Action: Provide brighter artificial lighting in the walk-in cooler to facilitate cleaning and safe food handling.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A At the time of inspection, it was observed that chlorine test strips were available onsite in the produce cutting area, but it was noted that they expired 01Jan2019. ACTIONS REQUIRED: • Operator to replace chlorine test strips and email/text photo clearly showing expiry date on new strips to Environmental Health Officer (EHO) for infraction resolution.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B-1 Daylight was visible between exterior double doors located by the produce walk-in cooler. ACTIONS REQUIRED: • Owner to install weather stripping/door sweep on exterior doors and email/text photo(s) to EHO clearly showing no daylight visible around/under door for infraction resolution. F2.2B-2 Daylight was visible under exterior automatic front entrance door located by the fresh flower cooler. ACTIONS REQUIRED: • Owner to install weather stripping/door sweep on exterior automatic front door and email/text photo(s) to EHO clearly showing no daylight visible around/under doors for infraction resolution.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5J CFL light bulb in basement storage area located above food packaging materials does not have a shatterproof cover. Note: the use of LED plastic bulbs is permissible without a shatterproof cover. ACTIONS REQUIRED: • Operator to install shatterproof light bulb or a shatter proof cover over the CFL light bulb to protect the food packaging materials from contamination with broken glass in the event the light bulb was to break.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): F1.4B Accurate NSF certified thermometers required for almost all of the coolers and freezers in the entire store (including walk-in coolers and walk-in freezers). ****** Operator to obtain accurate NSF certified thermometers for all cold holding equipment including freezers. ****** Operator to start monitoring and recording temperatures daily on logs for all temperature controlling units. It is good practice to monitor temperatures every 2 hours. Note: Use the Multiple Units log provided and use one temperature log per temperature controlling unit and spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): F2.3G Chemical test strips required to verify the concentration of sanitizer used. Please obtain chlorine chemical test strips. ****** Operator to obtain chlorine chemical test strips and email/text a photo to EHO for infraction resolution by 16Feb2018. • Produce station reusable wiping cloths stored in 200 ppm chlorine at the time of inspection. Verified with chlorine chemical test strip. Wiping cloths in continuous use that are kept at room temperature can allow bacteria to grow and re-contaminate surfaces and hands. Place wiping cloths in buckets of 200 ppm sanitizer (e.g. Quats or chlorine). Change buckets every 2 hours, or earlier if lots of debris to prevent cross-contamination. Set a timer to remind you when to change the buckets of sanitizer. Test with appropriate chemical test strips.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): F2.4A-1 Fan in bakery area being used to cool baked goods has build up of dust on it, which could contaminate the freshly baked goods. ******* Operator to dust/clean/sanitize fan in bakery area regularly to prevent build up of dust/contamination, which could be transferred onto freshly baked goods. Operator to confirm completion with EHO by sending text picture message (16Feb2018). F2.4A-2 Facility performs mechanical tenderization of beef (steaks) onsite, but the appropriate labelling requirements are not being followed to educate/inform customers to the proper food handling procedures for mechanically tenderized beef (MTB). ******** Operator to refer to the Canadian Food Inspection Agency (CFIA) labelling requirements for mechanically tenderized beef (MTB) found at: http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/meat-and-poultry-products/eng/1393979114983/1393979162475?chap=18 F2.4C Food counter located right beside handwashing sink could allow splashing onto ready to eat foods. ******* Operator to install splash guard between handwashing sink and food preparation counter in bakery area to prevent the cross-contamination of baked goods with handwashing splashes by 08Mar2018.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4A Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. Several fluorescent lights in upright frozen foods cases are missing a shatterproof cover which could result in broken glass fragments if the bulbs were to break. ******* Operator to install shatterproof lights/covers on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage by 08Mar2018. F3.4L-1 Daylight visible around/under double exterior doors located near walk-in dairy cooler, walk-in produce cooler. ******* Operator to install door sweeps/weather stripping to prevent entry of pests on all exterior receiving doors by 08Mar2018. F3.4L-2 Daylight is visible around/under both sets of automatic exterior front doors. Please install door sweep/weather stripping to prevent the entry of pests. ******* Operator to install door sweeps/weather stripping to prevent entry of pests on all automatic exterior front doors by 08Mar2018.
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4L - The premises must be protected against entry of pests.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 8.2 - Are the premises and equipment maintained in sanitary conditions?
- Observation(s): Knives for vegetables prep on magnetic strip have food debris on them. Utensils must be cleaned and sanitized. Cleaned and sanitized at time of inspection.
- 1 Observation, High Severity of Consequences : The premises, equipment and utensils must be maintained in sanitary condition.
- 9.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Dessert cooler food at >4 °C. Plastic over bottom is interfering with proper operation of cooler. Remove decorative cover to allow proper air circulation. Removed during inspection.
- 9.4 - Is all food on the premises fit for human consumption?
- Observation(s): Some baby food has past its expiry date. Please ensure food is regularly scanned to ensure none past expiry is offered for sale. Foods were pulled from shelves at time of inspection.
- 1 Observation, Moderate Severity of Consequences : All food stored, displayed, or offered for sale, must not be contaminated and must be fit for human consumption.
- 8.2 - Are the premises and equipment maintained in sanitary conditions?
- Monitoring
0 infractions