Sheardown's Freshmart
2040 Vernon St Lumby BC V0E 2G0 · Restaurant - Food Service
8 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation in the deli walk-in cooler. Corrective Action: Clean inside the cooler. Sanitize food contact surfaces.
- 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): F2.7(1): Low water pressure at the hand sink in the deli. Corrective Action: Maintain or repair the sink so water pressure is adequate. F2.7(2): The paper towel dispenser at the deli hand sink is not working properly. Corrective Action: Repair the dispenser so it is functional. Replace if needed.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5K: Knives are stored in a wooden knife block. The slots are hard to clean and prone to contamination. Corrective Action: Store knives in a sanitary manner (e.g. magnetic strip, skirted knife holder, protected and cleanable container/drawer). Remove the wooden block.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: The paper towel dispenser at the primary hand sink (deli/bakery area) does not function as designed. Corrective Action: Repair or replace the dispenser so it operates hands-free (pull sheet off, next one appears).
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Quat test strips in the deli and meat sections are expired. Corrective Action: Obtain new Quat test strips. F2.1B: Thermometers are not present in the deli walk-in cooler, chicken hot holding unit, and some open-air display coolers. Corrective Action: Obtain new NSF-certified thermometers as needed. Ensure thermometers are provided for all coolers, freezers, and hot holding units. Note: It is recommended that infrared (IR) thermometers used to monitor food temperature have NSF certification to ensure accuracy.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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 method in the deli section. Clean items are not immersed in sanitizer. Observed items air-drying in an unclean sink basin. Corrective Action: Clean and sanitize items in the two-compartment sink as follows: • Remove large food debris • Left compartment: wash with warm (45°C) water and detergent • Left compartment: rinse under warm running water • Right compartment: Immerse in 200-400 ppm Quat sanitizer solution for 2 minutes • During immersion, drain then wash and sanitize interior surfaces of the left compartment • Set items to air-dry on a clean dish rack in the left compartment • Remove empty dish rack and store in a clean, designated location Include this procedure in the Sanitation Plan (see infraction F3.4) and ensure staff are re-trained. F2.3D: Sanitizer solution from the deli section dispenser was measured at 100 ppm Quat residual. Corrective Action: Repair or service the sanitizer dispenser so it provides solution at 200-400 ppm Quat residual. In the meantime, fill spray bottles from the sanitizer dispenser in the meat section, and dilute concentrated sanitizer for warewashing to yield 200-400 ppm solution. Verify with test strips.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: The soap dispenser at the produce area hand sink is empty. Corrective Action: Re-fill the dispenser with liquid soap. F2.7E: Observed a used knife inside the hand sink basin in the deli. Corrective Action: Remove the knife. Do not obstruct the hand sink. Clean and sanitize utensils in the two-compartment sink.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3A: The Food Safety Plan is primarily designed for the deli. A dedicated Plan for the meat section was not located. Corrective Action: Develop a Food Safety Plan for meat processing. Environmental Health Officer (EHO) to provide an optional template.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is not up to date. Corrective Action: Revise the Sanitation Plan to reflect recent changes in sanitation procedures (e.g. current sanitizer products, clean-in-place methods).
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: Rear exit door at loading and produce cutting area was open at the time of inspection. this can permit the entry of pests. Corrective Action: Keep doors to the outside closed at all times to prevent pests from entering the premises.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Inadequate wash and sanitize frequency for utensils and equipment in the meat department. Staff stated that food contact surfaces are cleaned when changing meat type (beef to pork), this is good. Cleaning procedures for continuous meat processing of the same type not in place. Corrective Action: At least every 4 hours, remove meat residue and wash and sanitize all utensils and equipment (knives, cutting boards, meat bandsaw, tenderizer etc.) that have been used to process raw meat continuously at room temperature. 4 hour period is maximum, clean more often as needed. Set timer to monitor cleaning frequency requirement.
- 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): F2.5B: Staff stated that before further processing, raw beef is rinsed with running water inside two compartment sink which is also used for manual dishwashing and handwashing. This practice contaminates the sink with bacteria via direct contact between the sink and raw meat and by spreading droplets of blood and raw meat liquids over sink taps and other surfaces during rinsing. This contamination can then be spread when the sink is used for dishwashing or handwashing as intended. Note that rinsing raw meat provides no benefit from a food safety perspective. Corrective Action: It is recommended to discontinue rinsing raw meat due to the biological hazard posed. If process continues, it must be done in a safe manner, described below, so as to prevent sink contamination, pathogen transmission, and foodborne illness. • Before rinsing meat: Wash all surfaces of the sink with warm soapy water • Rinse sink surfaces with clean water • Sanitize sink with chlorine bleach sanitizer at 100 ppm or Quats sanitizer at 200 ppm • Rinse sink with clean water to remove excess sanitizer • Rinse meat in sanitizing compartment of sink with water running at low pressure to reduce spraying • Limit direct contact between meat and the sink, and staff and the sink during the process • When complete, wash all surfaces of the sink area, including soap, sanitizer, and paper towel dispensers with warm soapy water • Rinse all surfaces with clean water • Sanitize all surfaces with bleach (100 ppm) or Quats (200 ppm) sanitizer • Allow sanitized surfaces to air dry before using the sink F2.5D: Spray bottle of CLR cleaner observed inside deli walk-in cooler next to food products. Corrective Action: Remove bottle of CLR from the cooler and store away from food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: No soap provided for hand sink at bread slicing area. Empty wall-mounted dispenser has come unattached and observed sitting unused between hand sink and wall divider at the time of inspection. Corrective Action: Provide soap in a dispenser for the hand sink at the bread slicing area. In the meantime, staff to use fully stocked hand sink in the deli area. F2.7D: Handwashing station for produce cutting work area is obstructed by boxes and not supplied with soap or paper towels. Staff currently washing hands using long hose threaded onto 2-compartment sink tap. This is an unsanitary practice and will re-contaminate hands when rinsing. Corrective Action: The following actions must be taken to ensure proper handwashing at the produce prep area: • Staff to avoid using the attached hose for handwashing • Move boxes away from sink area to allow sufficient space for access to hand sink tap at the right side • Provide soap in a dispenser • Refill wall-mounted dispenser with paper towel • In the meantime, staff to use hand sink in the deli area Email EHO with pictures of working soap dispenser in bread area and corrected handwashing station in produce cutting area by May 3 to resolve the infractions.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- 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): F2.5D Spray bottle in the deli area filled with Quats sanitizer was not properly labelled to identify that it contains sanitizer. Unidentified bottles could accidently cause food contamination or toxic fumes created when chemicals or detergent and sanitizer are mixed. ACTIONS REQUIRED: • All spray bottles to be properly labelled with the contents contained to prevent contamination of food or creation of toxic fumes. 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6H Commercial ventilation hood did not have a current cleaning and service sticker from a qualified professional affixed to it at the time of inspection. Sticker affixed to the hood was dated as last cleaned/serviced on November 2017 and due for next cleaning/service on November 2018. Although the ventilation hood filters and surfaces appeared "clean" from the outside, having a professional company come in to professionally clean and service all parts of the equipment is necessary to ensure proper operation and prevent the accumulation of smoke, grease, water vapour, and objectionable (offensive) odours. ACTIONS REQUIRED: • Operator to retain the services of a qualified professional to clean and service the commercial ventilation hood at a frequency determined by the qualified professional and email/text a photo to the EHO of the current cleaning/service sticker affixed to the hood for infraction resolution.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4A-C Written sanitation plan was found on the computer at the time of inspection and reprinted for keeping in the deli area. ACTIONS REQUIRED: • Operator to add information for chlorine bleach to sanitation plan, how used, concentration, verification with chlorine test papers. • Operator to ensure wash, rinse, sanitize steps are added as written on plan by EHO. Email revised copy to EHO for review and infraction resolution.
- 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.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
7 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): F1.1.C Accurate NSF certified probe thermometer required. • Cooking logs only available for chickens - not for ribs, breakfast sandwiches. ****** Operator to start monitoring logs for internal cooking temperature and hot holding temperature for ALL items (i.e. include chickens, ribs, breakfast sandwiches).
- F1.1C - Accurate thermometer must be available to monitor process.
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): F1.2B Accurate NSF certified oven thermometer required. • Hot holding logs not always being taken for chickens and not being taken for ribs or breakfast sandwiches at all. ****** Operator to start monitoring logs for internal cooking temperature and hot holding temperature for ALL items (i.e. include chickens, ribs, breakfast sandwiches).
- F1.2B - Accurate thermometers must be provided to monitor equipment.
- F1.3 - Are proper cooling procedures followed?
- Observation(s): F1.3A Chickens are reported to be cooled overnight, but unknown if the process follows the proper cooling procedure. **** Operator to ensure foods are cooled from 60 °C/140 °F to 20 °C/68 °F within 2 hours and from 20 °C/68 °F to 4 °C/40 °F or colder within 4 hours (for a total of 6 hours). Large food items such as roasts, turkeys, chickens and large containers of rice, chilli, soup, etc., take longer to cooler because of the mass and volume from which heat must be removed. By reducing the volume of the food in an individual container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized. Approved cooling methods: • Cut foods into smaller portions • Use shallow storage containers • Use an ice bath • Use an ice wand Note: Always wait until food is cold before covering. ***** Operator to confirm chickens are cooled from 60 °C/140 °F to 20 °C/68 °F within 2 hours and from 20 °C/68 °F to 4 °C/40 °F or colder within 4 hours (for a total of 6 hours) and send copy of cooling log to the Environmental Health Officer (EHO) for infraction resolution. F1.3B Operator to verify that method for cooling chickens is appropriate. ***** Operator to verify method for cooling chickens is appropriate using cooling log (perform during operating hours to confirm process - since unable to check current method of leaving chickens to cool overnight. Operator to verify method being used works and then email the completed cooling log to the Environmental Health Officer (EHO) for infraction resolution. F1.3C Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: There is a template cooling log attached.
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C - Accurate thermometer must be available to monitor process.
- 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): F2.3C Quats sanitizer dispenser not working at time of inspection. ****** Operator to have unit serviced and email/text a photo of the repaired unit showing the correct concentration/copy of service bill to EHO for infraction resolution by 16Feb2018. F2.3E Wiping cloths in the deli were not being stored in sanitizer at the time of inspection (appeared to only be a bucket of water). 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. ****** Operator to immediately remake sanitizer for wiping cloth bucket to ensure wiping cloths in continuous use are kept fully immersed in 200 ppm sanitizer solution at all times. 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.
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.7A-F Complete food safety plan (FSP) was not available in the deli area at the time of inspection. Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. ******* Operator to ensure FSP includes all potentially hazardous foods served onsite, identifies all critical control points, critical limits for all critical control points (e.g. storage at 4 °C or less), procedures to be followed to ensure adherence to the critical limits (e.g. check internal temperature, monitor temperature controlling unit, etc.), and actions to be taken in the event the critical limits are not adhered to and submit to EHO for review and infraction resolution.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.8A-B Sanitation plan (SP) was not available in the deli area at the time of inspection. Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. ****** Operator to update SP to include bleach, wiping cloths, and ensuring food contact surfaces are washed with hot soapy water, rinsed with clean water, sanitized with 200 ppm sanitizer (Quats or chlorine), and air dried and email to EHO for review and infraction resolution.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
2 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Ensure dishes, etc. are washed, rinsed and sanitized properly in 2 compartment sink. Must be fully immersed in sanitizer for minimum 2 minutes.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Sanitizer in bucket was <200 ppm. Remade solution at time of inspection. Ensure sanitizer solution is replaced every 2 hours or earlier if lots of debris present.
- 1 Observation, High Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
1 infraction
- 13.6 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Bucket with wiping cloths had no sanitizer at the time of inspection . Staff was informed and asked to remake sanitizer solution.
- 1 Observation, High Severity of Consequences : Utensils and food contact surfaces must be washed and sanitized in a manner that removes contamination.
- 13.6 - Are wiping cloths maintained and stored in a sanitary manner?