The Bench Market
368 Vancouver Ave Penticton BC V2A 1A5 · Food Retailer - Food Store
13 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): To ensure thermometers are accurate, take every thermometer you have and place it in a display cooler on the same shelf. Then observe the temperature readings and discard any that are off. Please send a photo of the group of thermometers to this office.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A basic plan is needed that details: checking for best before dates, when to pull product like store packaged granola, etc.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- 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): A couple of foods packaged in the Bench Market do not have full Labelling. Ensure the product name and ingredients are listed on each product.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
1 infraction
- 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): Check Best before dates, eg. dairy.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): One of the sandwich display coolers was at 7C. During busy days the temperature may climb above 4C during the lunch rush, so ensure foods are rotated through quickly.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Flour bags are in some containers that won't close because the bag is too big or the container walls too flimsy. The lids should easily close to protect from pests.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips are needed for checking the rag bucket sanitizer level.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk-in cooler compressor broke today. Refrigeration tech on site states it will be repaired today. Staff at my request moved perishable foods to working coolers, no meats were being kept here.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): V. has a food safety course, as she was the lead staff on this day it is required she also have her Foodsafe level 1.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Previous inspector noted there was a Food Safety Plan here. I was not able to see it so please ensure it is available for staff usage.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Ensure staff have ready access to the Sanitation Plan for this kitchen.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions