Sunshine Market Deli
105-4600 Lakeshore Rd Kelowna BC V1W 1K7 · Restaurant - Food Service
4 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The prep fridge for the food service area was measured at approximately 11°C and appeared to be unable to maintain temperature below 4°C. Operator relocated food to the walk-in cooler and stated they would address the fridge prior to putting food back into it.
- 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): Please ensure the facility is equipped with quat test strips for the sanitizer solution and chlorine test strips for the dishwasher. Please ensure a thermometer is kept inside the hot holding unit for temperature monitoring
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): The rear door had a gap in it and needed to sealed to prevent pest entry
- 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): The area underneath the cooking equipment in the food service area had a significant buildup of dirt and debris. Operator was requested to move this equipment and clean under it. Ensure all lighting above food prep areas is equipped with shatter proof bulbs or covers.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- 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): A breakfast sandwich was being left at ambient temperature at the front display unit. This has been a repeat observation. All potentially hazardous food such as this needs to be hot held at 60°C or the proper controls are implemented to allow for room temperature storage. Operator instructed to implement a solution for ensuring this food does not pose a risk.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: The shelving and utensil storage drawer need to be refinished to seal the surface and allow for cleaning. F2.5B: The meat slicer had a buildup on it and needed to be cleaned and sanitized. F2.5K: -There was a piece of insulation being stored in the gap between the bakery table and wall. Ensure this is removed to prevent food contamination. -The ice cream scoops should be cleaned and sanitized after each use or multiple clean scoops stored in a clean container in the freezer to prevent contamination.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The handwashing sink had several items in it and was blocked by a door. Ensure this kept unobstructed and regularly used by employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): The meat cutting area had been moved and a new wall was being installed. The meat cutting area plumbing had temporarily been disconnected due to this renovation. Operator was instructed to moved the meat cutting to a more appropriate area until the plumbing could be reinstalled.
- 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): Two containers of soup was being held at approximately 40°C at the front hot holding display unit. The operator indicated this soup had been out for greater than two hours. Soup was voluntarily discarded by operator and they were instructed to ensure warm foods are hot held at 60°C or the proper controls are implemented to allow for room temperature storage.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure each fridge is equipped with a thermometer to monitor the temperature.
- 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): The mechanical dishwasher was not measuring any chlorine after its cycle. The operator replaced the sanitizer with a new bottle of chlorine. Chlorine was measured in cycle after replacement.
- F2.3A Mechanical dishwasher/glasswasher 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): F2.5C: Cleaning cloths were being left out in between uses. operator was instructed to ensure cloths are single use or kept in sanitizer between uses if reused.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure temperature logs are kept for the fridge's, freezers, and hot holding units in the food service area. A guide was provided to the operator.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Please do not store non-food items and non-food preparation-related items (e.g. employee personal items) inside sandwich bar top cooler and on top of cutting board. This creates a risk for contamination on to food.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand wash sink in bakery plugged and unable for use. Instructed ways to avoid re-contaminating hands after hand washing.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.6 Are the premises designed and equipped to ensure safe food handling?