Trout Creek Centex
101-6011 Highway 97 Summerland BC V0H 1Z9 · Food Retailer - Food Store
8 inspections
- Monitoring
2 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): At the time of inspection, the following were observed: [1] Handwashing station was not supplied with paper towel supply. [2] A water bottle inside the handwashing basin. Corrected During Inspection: Operator removed the water bottle from the handwashing basin and supplied the handwashing station with single-service napkins. Ensure to keep the handwashing basin free of any equipment or utensils that may obstruct staff from frequent handwashing. Ensure to adequately supply of paper towels at all times for proper hand drying.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): At the time of inspection, no sanitation plan was available on site. Ensure to have written sanitation procedures readily available for staff on site. A general sanitation plan template will be provided by email.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide chlorine test strips. The test strips can be purchased at ZEP Store located in Penticton.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator must ensure that chlorine is always available for sanitizing step. At the time of inspection, a chlorine bottle used / connected to the three compartment sink wash/ sanitizing dispenser was empty and had no chlorine. MANUAL dishwashing or cleaning & sanitizing of FOOD CONTACT SURFACES, equipment, utensils should involve the following steps: i) removing gross debris from surfaces; ii) washing by applying a detergent solution to loosen soil and bacterial film; iii) rinsing with water to remove loosened soil and residues of detergent; iv) sanitizing by immersing or spray chlorine sanitizing solution and achieving contact time of 2 minutes. The sanitizing solution using bleach is prepared by mixing 1 tsp of bleach per 1 liter of water; v) air-drying. FREQUENCY OF CLENING a) Food contact surfaces of cooking equipment should be cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. b) Equipment that is used continuously at ROOM temperature for the handling of potentially hazardous foods should be cleaned and sanitized at least every FOUR hours (e.g., sushi cutting boards).
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must wash floors in the food handling room / three-compartment sink and email me a picture of cleaned floors at [email protected]
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back storage area is cluttered with boxes that are obstructing the back door. Extensively cluttered areas can not be properly cleaned or assessed for pests that may lead to facility contamination. Cluttered areas must be cleaned up in order to prevent the possible harborage or breeding of pests.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- 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): Cooler with sandwiches that are closer to the customer is unable to hold food at 4°C or lower
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Unit is only equipped with digital reading display of the cooler.
- 12 - Is the contact information the same?
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions