Triway Food and Gas
6021 Okanagan Landing Rd Vernon BC V1H 1M3 · Food Retailer - Food Store
8 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine residual in spray bottle is slightly low. The residual strength will dissipate in a day. *Therefore, ensure the bottle is checked daily by using the chlorine test strips to verify the strength and adjust accordingly (200 ppm). Shift Supervisor corrected the strength. As discussed, some bleach brands are lower than typical 5%, so the strength may be lower per volume of water. Always use test strips to verify. RMINDER for the Summer Season: **Ensure staff review the cleaning and sanitizing procedures written in your Sanitation Plan for all your beverage dispensing machines (slush & soft ice cream).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): The rear entrance door for access to private residence has a visible gap on the hinge end of the door sweep. Although not part of the retail store, there is a door partitioning the 2 areas, but still important to ensure no pest entry in that location. *Seal the open section. Monitor all door sweeps & seals for wear.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Rear Storage Room: *Storage of numerous non-usable slush machines ideally should be removed from the premises. This will certainly free up extra storage space and potentially supress the attraction of insects should there be sugary remains in the machines. *Segregate the stand-up residential freezer to a dedicated area in the storage room and label 'personal use only' as confirmed by staff. Reminder: *Ensure non-food products are stored completely segregated from food or products intended for sale in the facility.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): A backflow preventer should be installed on the faucet/tap used for the fill hose sitting in the portable mop bucket (CycloMop). Advised operator on-shift, should the attached hose potentially sit in the mop bucket still filled with grey water, without a correct air gap, this is considered a cross-connection. If there's negative pressure at the tap (water system), this potentially allows contaminated mop water to siphon into the indoor water lines and water distribution system, thereby potentially contaminating potable drinking water. Although the risk is low for using a portable mop bucket in this scenario, it's best to err on the side of caution and install the backflow preventer. A qualified professional plumbing company can advise the simplest type of backflow connector to install on the faucet.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B (1): Front cooler storing pre-packaged sandwiches was measured at a temperature of 6°C towards the front of the unit and 4°C or colder near the back. Corrective Action: Move all potentially hazardous foods towards the back of the cooler, where the temperature maintains 4°C or colder. F1.2B (2): Front cooler containing dairy products measured at a temperature of 6°C. Corrective Action: Adjust the cooler to maintain a temperature of 4°C at all times. F1.2B (3): Cooler located in the back of the store was measured at a temperature of 7°C. Corrective Action: Adjust the to maintain a temperature of 4°C at all times. F1.2B (4): Cooler containing coffee creamer had a piece of cardboard located in the back of the unit to limit the amount of cold air being emitted in order to keep a warmer temperature throughout the unit, and avoid product freezing. The cooler was measured at a temperature of 7°C. Corrective Action: Remove the cardboard to allow for circulation of cold air within the unit in order to maintain a temperature of 4°C or colder at all times, and move the product to the front of the unit to avoid freezing.
- 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): F2.1B: No thermometer located in the small cooler containing coffee creamers near the front of the store. Corrective Action: Acquire an NSF (National Sanitation Foundation) approved thermometer and place it in the cooler in order to adequately monitor the temperature of the unit. Note: Temperature logs will be provided for monitoring all coolers within the facility.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: The entrance near the private residence had a gap in the seal along the bottom of door. Corrective Action: Seal all gaps to eliminate pest entry points.
- F2.2B The premises must be protected against entry of pests.
- 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): Droppings were noticed in back corner near air conditioning unit. No further signs observed on premises. Clean up droppings using the following method: • Spray with disinfection (bleach / water) solution • Let sit for 15 minutes • Using proper protective equipment (gloves / eyewear), pick up droppings with paper towel • Discard in a garbage bin not inside the store. Continue to monitor facility for signs of pests. Hire pest control company on contract if pest activity observed.
- F2.2C The premises must be maintained free of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B-1 Upright single door cooler with milk and breakfast shakes was measured to be 7-8 °C at the time of inspection. ACTIONS REQUIRED: • Operator to adjust/repair/service cooler to ensure the cooler is capable of maintaining 4 °C (40 °F) or colder at all times. • Operator to email/text Environmental Health Officer (EHO) photos clearly showing that the cooler is operating at the required temperature by sending a picture(s) of the NSF certified thermometer showing the accurate proper temperature and NSF logo for infraction resolution. F1.2B-2 Upright double door cooler in the garage area with milk was measured to be 6-8 °C at the time of inspection. ACTIONS REQUIRED: • Operator to adjust/repair/service cooler to ensure the cooler is capable of maintaining 4 °C (40 °F) or colder at all times. • Operator to email/text Environmental Health Officer (EHO) photos clearly showing that the cooler is operating at the required temperature by sending a picture(s) of the NSF certified thermometer showing the accurate proper temperature and NSF logo for infraction resolution. F1.2B-3 Coffee creamers (labelled "keep refrigerated") were found to be sitting at room temperature at the time of inspection. ACTIONS REQUIRED: • Operator to immediately move coffee creamers to the cooler. CORRECTED DURING INSPECTION - ISSUE RESOLVED. • Operator to ensure coffee creamers (labelled "keep refrigerated") are kept in the cooler at a temperature of 4 °C/40 °F or colder at all times.
- 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): F2.1A Chemical test strips required to verify the concentration of sanitizers used. ACTIONS REQUIRED: • Operator to use an approved sanitizer such as chlorine bleach for use on food contact surfaces and food equipment. Verification of sanitizer concentration is required using an appropriate chemical test strip. • Operator to obtain appropriate chemical test strips (e.g. chlorine) and have available onsite for use in order to accurately verify the level of each specific sanitizer used onsite. Chemical test strips can be obtained from your local chemical supplier. Operator to and email/text photo(s) to Environmental Health Officer (EHO) clearly showing expiration date and type of chemical test strip(s) for infraction resolution. F2.1B-1 Upright single door cooler with milk and breakfast shakes was missing an NSF certified thermometer at the time of inspection. ACTIONS REQUIRED: • Operator to obtain accurate NSF certified thermometers for all cold holding equipment including freezers. • Operator to email/text Environmental Health Officer (EHO) photos clearly showing that the cooler or freezer is operating at the required temperature by sending a picture(s) of the NSF certified thermometer showing the accurate proper temperature and NSF logo for infraction resolution. F2.1B-2 Breyer's chest ice cream freezer was missing an NSF certified thermometer at the time of inspection. ACTIONS REQUIRED: • Operator to obtain accurate NSF certified thermometers for all cold holding equipment including freezers. • Operator to email/text Environmental Health Officer (EHO) photos clearly showing that the cooler or freezer is operating at the required temperature by sending a picture(s) of the NSF certified thermometer showing the accurate proper temperature and NSF logo for infraction resolution.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B Daylight was visible around and under main exterior door. ACTIONS REQUIRED: • Owner to install weather stripping and door sweep on exterior door and email/text photo(s) to EHO clearly showing no daylight visible under door for infraction resolution.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3C Clean in place warewashing procedures for food contact surfaces (food equipment) must provide sufficient washing and sanitizing action to remove contamination. Currently operator is using just soapy water or some staff will use Mr. Clean for the outside surfaces of the food equipment, which states that it must must be rinsed when used on surfaces in direct contact with food and to avoid contamination of food, so it is not appropriate for everyday use. ACTIONS REQUIRED: • Operator to use an approved sanitizer such as food grade chlorine bleach sanitizer for use on food contact surfaces and food equipment. Verification of sanitizer concentration is required using an appropriate chemical test strip. • Operator to ensure staff are educated to ensure all food contact surfaces and clean in place equipment are properly washed with soapy water, rinsed with clean water, sanitized with 200 ppm chlorine bleach sanitizer and then air dried or wiped dry with a paper towel after a two minute contact time. • NOTE: DO NOT MIX MR. CLEAN and CHLORINE BLEACH together as the mixture will cause a chemical reaction resulting in the release of toxic chlorine gas (mustard gas). • NOTE: DO NOT MIX DETERGENT (SOAPY WATER) AND CHLORINE BLEACH together as the mixture will cause a chemical reaction resulting in the release of toxic chlorine gas (mustard gas). This is one of the reasons why it is so important to rinse with clean water between washing with detergent and sanitizing. F2.3D Sanitizer solution for sanitizing food contact surfaces and clean in place equipment must be available and kept at the correct levels for adequate sanitizing action. Chlorine sanitizer solutions must be at a maximum of 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the chlorine sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. DO NOT mix detergent and chlorine bleach (i.e. ensure rinsing thoroughly with potable water between washing with soapy water and sanitizing with chlorine bleach to prevent the creation of toxic chlorine gas fumes (mustard gas). ALWAYS rinse thoroughly with water between use of detergent and sanitizer. 200 ppm chlorine = 1 tsp regular chlorine bleach (food grade) diluted to 1 litre of water; verify concentration with chlorine test strip. ACTIONS REQUIRED: • Operator to obtain food grade chlorine bleach sanitizer (i.e. no scented, fibre-guard, thickening agents, etc. - just plain regular unscented bleach) and ensure it is diluted to the correct no-rinse concentration level for chlorine (200 ppm) to prevent having to rinse after sanitizer application. Verify sanitizer concentration with chlorine chemical test strips. • Operator to email the following photos to EHO for infraction resolution: 1. bottle of regular chlorine bleach onsite, 2. properly made up sanitizer in a spray bottle and labelled "200 ppm Chlorine sanitizer - 1 tsp to 1 Litre of water", 3. chlorine chemical test strip verifying 200 ppm level (i.e. picture of test strip next to test strip colour comparison chart).
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C Wiping cloths were observed to be stored at room temperature, not in sanitizing solution. This can allow for the growth of pathogens on the wiping cloths and re-contamination of food contact surfaces and hands. ACTIONS REQUIRED: • Operator must ensure that all reusable wiping cloths are kept in a sanitizer solution of 200 ppm chlorine or QUATS at all times, and to ensure that the solution is changed every 2 hours or less if lots of debris is in the solution. Set a timer to ensure that it is changed every 2 hours, and test the concentration with appropriate chemical test strips (chlorine or QUATS). Record sanitizer concentrations in a sanitation log daily (provided). F2.5D Chemical spray bottles were found to have an incorrect label (i.e. contents do not match the label or label missing for contents). ACTIONS REQUIRED: • Operator to ensure all spray bottles are labelled with contents to prevent a dangerous chemical reaction from occurring or to prevent the contamination of food and email/text photo(s) to EHO for infraction resolution.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B Handwashing station must be supplied with liquid soap in a dispenser - currently their is liquid soap in a bottle that requires the operator to grab onto the bottle instead of pushing a pump dispenser. There is a risk of cross contamination from the common touch surface. ACTIONS REQUIRED: • Operator to ensure handwashing station is supplied with liquid soap in a pump dispenser and email/text photo to Environmental Health Officer (EHO) for infraction resolution.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): F3.2A Staff onsite reports that a "new" walk-in cooler was recently installed in the garage area without prior review and approval from the health department. Recent installation of appears to comply with regulation purposes. The facility was inspected after the installation was completed and assessed at the time of inspection by the EHO to have the following changes made: • "New" walk-in cooler with wire shelving and a shatterproof cover on the light bulb - at the time of inspection it was not operational. The changes were reviewed and observed at the time to meet health requirements - operator to ensure walk-in cooler is capable of maintaining 4 °C/40 °F or colder PRIOR to storing potentially hazardous foods inside. Operator stated the walk-in cooler will most likely be used for water and bottled drink storage - not potentially hazardous foods. In the future if renovations are planned, please contact your local EHO to discuss renovation plans to receive health approval PRIOR to altering the premises. ACTIONS REQUIRED: • Operator to draw current layout and include specific equipment onsite (i.e. include the new walk-in cooler). Email to EHO for review and infraction resolution.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): NSF certified thermometer required for the cooler with pre-made sandwiches, eggs, cheese, milk, and processed meats
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 10 - Are foods from approved sources?
- Observation(s): Homemade raspberry jam is being sold under a tent outside the food store - All foods must come from an approved source or lab testing must be done to determine shelf stability to prevent the growth of Clostridium botulinum. These are not to be sold to the public and must be removed immediately until testing can be done to confirm if the product is shelf stable(testing for pH and water activity) can be verified and reviewed by Interior Health. Will send commercial lab testing information to owner.
- 10.1 - All foods on the premises must be from an approved source.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions