Super Save Gas
7151 Trans-Canada Hwy Savona BC V0K 2J0 · Food Retailer - Food Store
8 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sandwich cooler: 6.5 C ; open display cooler: 9.5 C. Operator adjusted temp control on sandwich cooler and will monitor. Open display case will also be adjusted. Perishable products will be moved to other units as needed if proper temperature can not be maintained.
- 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): sanitizer test strips are needed for quats and for chlorine
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): no paper towels at back area sink
- 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
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No thermometer was observed in the open access cooler, a thermometer separate from the digital display on unit is required to ensure the temperatures are at safe levels, for this refrigeration temperatures it must be 4°C or colder at all times. For freezers it must be -18°C or colder. Corrective Action: • Ensure this cooler and any other coolers & freezers have working thermometers inside the units.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.1 Are proper cooking procedures followed?
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Samosas were found to be microwaved and placed into a heated shelf by the checkout. Internal temperature of the shelf was found to be in the danger zone of ~30C. **Your facility DOES NOT have approval to prepare food of any kind. Please immediately dispose of these samosas and discontinue this until you are provided approval for food preparation.** -RESOLVED Open pop cooler located in opposite of cash register was storing potentially hazardous foods or "PHFs" (e.g. sour cream, protein shake drinks, Samosas) at ~10C
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Laundry sink found in the managers office used for hand washing and general cleaning is unsanitary and requires a good cleaning + sanitizing. Please immediately clean this sink and include its cleaning + sanitizing into your daily cleaning schedule.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towels near hand sink were not available during inspection. Please install a paper towel holder with paper towels into this area.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): This infraction was corrected during inspection: Open front refrigeration unit was displaying ambient refrigeration temperatures above 4°C (8°C) at the time of the inspection. Once the compressor switched-on, the ambient temperature was slowly descending. The operator transferred potentially hazardous food (eggs, sausages, cheese) into the adjacent unit which displayed ambient temperature of 4°C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- 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): This infraction is corrected during inspection: Few milk jugs had an expiry date. They were removed from the display at the time of the inspection.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 - Are foods from approved sources?
- Observation(s): Upstream cafe is not an approved food processor. All food on the premises must be from an approved source.
- F2.5 - Are foods from approved sources?
- Monitoring
11 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): At the time of the inspection, corn dogs and taquitos placed on the hot dog warmer were at 55°C.
- 1.1 - Potentially hazardous food must be cooked to appropriate internal temperature.
- 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
- 2 - Are proper hot holding procedures followed?
- Observation(s): Hot holding of potentially hazardous food has to be at or above 60°C.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Ambient temperature of the refrigeration unit with potentially hazardous food (i.e. meat, milk, cheese, eggs, etc.) was at 6°C.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Hand wash sink needs to be in a close vicinity of the coffee station/hot dog warmer. Double sink needs to be in place for washing, rinsing, and sanitizing utensils and other equipment. Hot dog warmer needs proper sneeze guard.
- 11 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operating Permits/ approval to operate are non-transferable.
- 11.1 - Operator must have a valid permit to operate or approval to operate.
- 12 - Is the contact information the same?
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
- 13.2 - Facility must be constructed to the specification of the approved plans.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Currently there is no hand washing facility.
- 15.1 - Handwashing station must be supplied with hot and cold running water.
- 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Template will be provided.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Template will be provided.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
1 infraction
- 9.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Lunches not to be stored with commercially prepared items.
- 9.3 - Are foods protected from contamination and/or cross contamination?