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11751 Hwy 97 Lake Country BC V4V 1Y1 · Food Retailer - Food Store

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Missing thermometer in sliding door egg cooler. Obtain thermometer to ensure internal temperature maintained.
      • 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): Ensure sanitizer using is appropriate and certified for use on food preparation surfaces. Recommend Chlorine bleach solution at concentration of 200 ppm for these areas. 200 ppm Chlorine bleach solution = 5 ml Chlorine bleach to 1 L water. All food contact surfaces, equipment and dishware must be cleaning using the the 4 steps of dishwashing; WASH > RINSE > SANITIZE > AIR DRY. See attached documentation.
      • 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.
  4. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Ensure all coolers are below 4C.