Sutherland's Bakery & Deli (Convenience Store)
101-1701 George St Enderby BC V0E 1V1 · Food Retailer - Food Store
7 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - small Omcan display cooler containing pepperoni etc. was at 8 to 10C, reduce to below 4C - pizza hot holding cabinet at till was at 40C, raise to >60C (repeat infraction)
- 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): - pizza warmers (2) were at 40C and 45C. These must be >60C at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): They have both hydrogen peroxide (no test paper, 500ppm) and QUATS available (test paper, 200ppm). There did not seem to be a reason to have two kinds of sanitizers. I suggested using just the QUATS for convenience and simplicity.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): The gap between and under receiving doors still exists.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gap between receiving doors. Gaps must be sealed to prevent the entry of pests. Replace weather stripping to seal gap.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B - Dairy and egg fridge measured at 8°C at the time of inspection. Corrective action: Potentially hazardous foods must be stored ≤4°C. Adjust refrigeration unit, or move all potentially hazardous foods to a refrigerator capable of maintaining ≤4°C.
- 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
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Cheese/margarine cooler was measured at 6-8°C. The thermometer in unit showed 8°C Ensure this cooler is turned down so it can maintain a temperature of ≤4°C at all times.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Cheese bread sticks are on the counter by the till and not covered. Ensure these are kept covered or behind a sneeze guard.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): **No thermometers inside sandwich cooler by slurpee machine, milk cooler, or bakery cooler **Cream cheese icing states to be kept refrigerated - this is used on cinnamon buns and these buns were being left out at room temperature. Cinnamon buns were moved to refrigerated unit.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): **Bakery door entrance by sliding door cooler has daylight visible and is a potential pest entry way
- F3.4L - The premises must be protected against entry of pests.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions