The Yellow Deli
202 Vernon St Nelson BC V1L 4E2 · Restaurant - Food Service
16 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Using a hydrogen peroxide sanitizer but do not have means to test concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): 1. Ready to eat (RTE) chicken placed on lid of cooler well of prep cooler. 2. Knife was being stored between panels in prep cooler. 3. Side counter can opener blade was unclean.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Pest entry points observed in the downstairs prep area. No evidence of pests was noted.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Top half of door in kitchen is kept open most of the time. There are currently no pest issues evident in this facility, however this could allow flies to enter in the summer months. 2. Floor in basement prep area is worn so it is not easily cleanable.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Ice scoops in all ice buckets and machines were found to be stored either in the ice with handles in the ice or on top of the ice machine, which was unclean.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Upstairs handsink was lacking paper towel.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Side counter can opener blade and deli slicer blade guard were found to have encrusted food soil on them.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Hot held soup was found at <60°C (< 2 hours). Soup was removed from hot holding and reheated to 74°C, then placed back into hot holding. Corrected During Inspection (CDI).
- 11 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Premises has changed its' name from the Preserved Seed & Mate Factor to the Yellow Deli. Please submit a new application to update IH records which will generate a new permit with the correct business name on it.
- 11.1 - Operator must have a valid permit to operate or approval to operate.
- 2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Eggs were found at room temperature for approximately 2 hours. The manager was educated as to why leaving potentially hazardous foods such as eggs between 4°C and 60°C for more than 2 hours is a health concern. The eggs were placed in the cooler at the time of inspection.
- 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 1 Observation, Moderate Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
0 infractions