Shuswap Health Food Store
115-1151 10 Ave SW Salmon Arm BC V1E 1T3 · Food Retailer - Food Store
7 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips available on premises. Test strips verify that sanitizer is at desired concentration. Advised operator to purchase chlorine test strips and provided appropriate resources for them to post in backroom.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine in sanitizer bucket for scoop sanitization did not register on chlorine test strip. Corrected during inspection: bleach was added to the sanitizer bucket and a concentration of 100ppm was reached
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - 2 probiotic coolers at front of store were running slightly warm at 6C (store thermometer accurate), and other at 7/8C (store thermometer read 40F (not accurate, please replace) Please monitor these two coolers to ensure that they can maintain 0 to 4 C, if not then repair/replace.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): They were washing and sanitizing in a single step (i.e., detergent and bleach in a single bucket). Please ensure that food contact surfaces are cleaned with hot soapy water, rinsed with fresh water, sanitized in >50 ppm chlorine (i.e., 1 TBS of bleach per gallon) for 30s, and finally air dried. They advise that the scoops are cleaned and replaced throughout the day, and that the bins are cleaned and sanitized before replenishing product.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): F1.6A - Canned Haskap Jelly is from an unapproved food processor Corrective action: discontinue sale of Haskap Berry Jelly product, all products sold must be from an approved source. If you wish to continue sale of the product, ensure processor receives approval from Interior Health.
- F1.6A All foods on the premises must be from an approved source.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A - No chlorine test strips available to monitor chlorine sanitizer concentration Corrective action: Acquire test strips and maintain chlorine sanitizer at 200ppm
- 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): F2.5B - Food stored on unfinished wood shelving in rear dry storage area. Corrective action: Food must be stored on surfaces that are easily cleanable and can be wiped down. Finish shelving with vinyl sticker, paint or other wipeable material.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Scoops are washed and sprayed with Lugol's iodine solution. It is unknown what ppm the solution is. Approved sanitizers are bleach, Quats or accelerated hydrogen peroxide. Must have test strips to verify the concentration. Scoops must be washed, rinsed and sanitized. The sanitizing step required them to be fully submersed in the sanitizer for a minimum of 2 minutes and then allowed to air dry.
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 6.1 - Are foods on premises from approved food sources?
- Observation(s): The sale of a kefir starter kit from an unapproved source was observed. The products were removed from sale at the time of inspection. Owner/operator indicated that the product will be kept in the back and returned to the original vendor. I requested the contact of the vendor, whom the owner indicated was unavailable to her. The owner indicated that she will let the vendor know that the sale of her product is unauthorized. Please note that all products sold from a food premises (your store is categorized as a food premises) must be from an approved source as stipulated by the Food Premises Regulation. Dairy products must be produced from a licensed dairy plant as stipulated by the Milk Industry Act to be an approved source. Further information on this is being provided by email.
- 6.1 - Are foods on premises from approved food sources?
- Monitoring
0 infractions