Super Save #11 Merritt
2525 Nicola Ave Merritt BC V1K 1B8 · Food Retailer - Food Store
7 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • The samosa must be hot held at 60° C or greater. Adjust the hot holding unit to comply with required temperatures.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • At time of inspection, potentially hazardous foods (ex. meat sandwiches, pepperoni sticks, samosas') in the cooler ranged from an internal temperature of 7 C -10 C. Manager questioned whether the cooler is on a defrost cycle. Temperatures were continuously monitored during the inspection with no change in the internal temperature of the foods. Ensure all potentially hazardous foods are stored at a temperature of 4 C or colder. Manager discarded foods that had been stored in the cooler from the previous day. All other potentially hazardous foods were transported to a different cooler that was able to maintain the appropriate temperatures. • Have technician ensure the cooler is able to maintain 4 C or colder throughout the cooler. • Temperature logs are recommended to monitor temperatures of potentially hazardous foods.
- 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): • At time of inspection, manager was unable to provide sanitizer test strips. Sanitizer test strips must be available for each chemical sanitizer used at the premises. • At time of inspection, thermometer was not present in the ice-cream cooler. A thermometer must be available in the cooler to monitor temperature processes.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • At time of inspection, the hand-wash sink was not equipped with paper towels. Handwashing stations must be supplied with paper towels for drying hands. Corrected during inspection.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): a) At the time of inspection food temperatures of potentially hazardous foods in the sandwich display cooler ranged from 6° C to 10° C. It was questioned if this cooler unit was in a defrost cycle; the defrost cycle should not be long enough for food temperatures to reach an internal temperature of 10 C. Monitor the food temperatures to ensure that all potentially hazardous foods (eg. meat sandwiches, samosas, etc.) are maintained at 4 C or colder, and during defrost cycles that the temperatures do not rise more than a couple of degrees for a very short time only. Defrost cycles must be set so that they do not raise food temperatures excessively. The current sandwich display cooler has an open front that will make it difficult to maintain proper food temperatures. It is recommended that a cooler with a glass door, or with a plastic cold curtain, be used for the display and storage of potentially hazardous food products. Temperature control of food products will be better achieved with a glass door or cold curtain cooler. +++Address the temperature issue right away+++
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): a) At the time of inspection meat sandwiches and wraps were at an internal temperature of 15 C. the manager reports that the cooler unit was in a two hour defrost cycle. During a defrost cycle potentially hazardous foods must be kept as close to 4 C as possible for as short a time as possible. The current defrost cycle is report to be two hours every 24 hours. Have technician determine a lower defrost cycle time. Install a cold curtain on the unit to help maintain cooler temperatures. correct by September 6, 2018.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?