Vavenby General Store
203 Vavenby Bridge Rd Vavenby BC V0E 3A0 · Restaurant - Food Service
14 inspections
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot holding display - chicken strips:128 F (53 C), onion rings: 43 C. Kool it glass door unit: 43 F (6 C). Include routine hot holding monitoring in the facility temperature logs. Deli display cooler: 1.5 C; sandwich display cooler: 2 C. Pizza in hot hold (low shelf): 150 F (66 C)
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- 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): Sanitizer test strips are needed to monitor sanitizer concentrations at pot sink and for spray bottles.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer was in the spray bottle for use in the food prep area.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Only partial plan info was available.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operators certificate has expired.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • No paper towel at hand wash sink. Please supply single use paper towel and dispenser - such as on a roll, in a wall mounted dispenser or single use paper towel kept in basket. Provide a photo on or before date noted above.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Staff did not know where the sanitizer was for the wash/rinse/sanitize. Corrected during inspection. • Dishes must be washed in warm soapy water, rinsed in warm water then sanitized for 2 minutes in sanitizer (or as per manufacturers instructions and poster provided adjacent to the sink). • Staff instructed on proper wash/rinse/sanitize.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Staff to ensure wiping cloths are maintained in sanitizer when not in use. Corrected during inspection. • Microwave to be replaced - worn/rusted, it is difficult to maintain in sanitary condition with the wearing/rust. Please replace by date noted in infraction. • Removed cardboard from shelving storing cooking equipment- cardboard cannot be cleaned/sanitized. Removed today.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Please ensure temperature logs are kept daily - Last logs noted from 10 days ago. Please begin keeping today and provide a copy via email on date noted in infraction.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Decal on operating permit expired in March 2022. A valid decal must be posted on the permit. Records indicate permit fees payment was received in February 2022 and the decal was mailed. If operator is unable to locate the decal, a replacement can be requested by calling the Kamloops Public Health Protection office at 250-851-7340.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) in use service utensils to be wash/rinse/sanitized at least every 4 hours. Health Officer discussed with staff member onsite at time of inspection and staff member sanitized utensils. Health Officer to email document to post/keep with food safety plan information.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): 1) Ensure operator and at least one staff member when operator is not present have valid FOODSAFE for deli operations.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Bleach sanitizer too strong in the sanitizer bottle. RESOLVED at the time of inspection. Discussed with staff member onsite with respect to amounts and testing with the test strips.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Please ensure logs are kept at daily frequency for: - Coolers and freezer - Audit 1x cooked potentially hazardous food item - 1x item in the hot holding unit. Please begin, and email or text a copy to Health Officer on date noted above.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): BWN still in effect for community. EHO will send out reminder on operating food service during BWN. Please print out and provide to staff in the deli. Observation will be removed when BWN lifted.
- F2.1B - Water supplied to the facility must be potable.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
1 infraction
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Temperature logs dated from May 2017. Ensure staff are keeping temperature logs up to date. Further staff were noting hot holding < 60 deg C. Hot holding of items must be > 60 deg C. Ensure that staff begin keeping logs this week. Scan and email or fax me a copy of the logs on June 14th, 2017. Fax: 250-851-7341 Food safety plan - posted in kitchen with colour poster and cooking times for food items to correspond.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
4 infractions
- Are proper hot holding procedures followed?
- Observation(s): 1) Thermometer - not accurate. The hot holding thermometer was approx. 10 deg C cooler than the calibrated EHO thermometer. Provide a new thermometer. You can provide a thermometer that can stay in the unit and monitor the unit - must be above 60 deg C/ 140 deg F at all time. Or use a probe thermometer (like the one that you have) but do not keep the probe thermometer in the unit - probe the internal temperature to ensure it is > 60 deg internal. 2) Ensure that the temperature is logged 1x daily showing that the food is being held > 60 deg C at all times. Prove a thermometer by date above and begin keeping logs as soon as you receive the thermometer. EHO checked food items and they were > 60 deg C at time of inspection.
- 2.2 - Accurate thermometers must be provided to monitor equipment.
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) Thermometer in stand up unit did not appear to be working correctly as EHO probe thermometer showed internal of ground meat as 40 deg C and the unit probe thermometer showed 58 deg C. Provide a new thermometer for the unit by the date noted above. Do not keep probe thermometer inside the unit, either use a thermometer that can be left in the unit, or use a probe thermometer to check the internal temperature of food items and keep outside the unit. In the interim, use another units thermometer to check the temperature daily. 2) Also noted, staff are writing down temperatures > 40 deg C daily, but no corrective actions are being taken. Staff must take action when they notice the temps are > 40 deg C. For example, check the internal temperature to verify, check if unit is on defrost, adjust dial to bring temperature down or move items and call for service. Review this with staff.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): 1) Staff are not to wear hair down when working in deli- long hair requires a hair net or a ponytail or both. Discussed with staff, staff to begin keeping hair back, EHO will verify during next inspection.
- Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): 1) FOODSAFE certified staff member must be provided at all times. Staff member advised that they do not have FOODSAFE. FOODSAFE certification of this staff member must be provided w/in 60 days. Alternately, this staff member cannot work alone in the deli without a FOODSAFE certified staff member. EHO will follow up on date noted to ensure compliance with the regulations. FOODSAFE can be taken in person or online - information can be found at foodsafe.ca
- Are proper hot holding procedures followed?
- Monitoring
6 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) Thermometer required for white stand up refrigeration unit. Provide by October 14th, 2015. Coolers in deli < 4degC at time of inspection.
- 7 - Is the premises free from a pest infestation?
- Observation(s): 1) Provide fly control in deli. If you use fly strips, do not hang above food preparation area.
- 7.1 - The premises must be maintained free of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) No fresh sanitizer in spray bottle at time of inspection. Discussed and resolved during inspection.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Food item stored in open can with saran wrap, once can is opened, any leftovers should be transferred to a food grade container (such as plastic lunch container). Discussed and corrected at time of inspection. 2) Unlabelled sanitizer bottle - labelled and corrected at time of inspection.
- 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please keep logs for all coolers, freezers and hot holding EHO to fax logs and you are to fax back to me.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan must include - cleaners and sanitizers, including how they are made up, items to be cleaned and sanitized and frequency. Plan must also include any use of pesticides (such as insect sprays/fly tape, etc.) EHO left a template for completion. Please complete and fax back to me on date provided. FAX - 250-851-7341
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 4 - Are proper refrigeration, freezing and thawing 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): Salad dressing (unopened) labeled keep refrigerated was stored at room temperature. Product was removed from sales area.
- 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?