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Walmart Supercentre #5776

600 Highway 2, Dawson Creek, V1G 0A4 · Restaurant

6 inspections

  1. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The built-in indicating thermometer in the display hot-holding unit is not accurate. It indicated 37°C when the actual temperature of the unit was more than 60°C.
      • Corrective Action: Repair or replace the indicating thermometer.
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods (such as chicken, potao wedges, smosas) in hot holding unit is stored temperatures below 60°C/140°F. Thermometer in the unit read 120°F (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Internal temperatures were all above 60°C thus the food was not discarded. Deli department staff was made aware that the hot holding unit (not the internal temperatures of the food) must be kept at at least 60°C/140°F at all times. The foods were taken out of the unit and discarded. The unit will be serviced by a professional. Ensure to monitor that the unit is kept at a temperature of 60°C/140°F and above at all time
  5. Follow-Up Inspection

    1 infraction

    • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Rotisserie chicken were stored at below 60°C Temperature range was ( 54-63 degree celsius) in hot holding units for 2 hours. (Public Health significance) - All potentially hazardous foods must be stored 4 degree celsius or below or 60 degree celsius and above to prevent foodborne illnesses.
      • Corrective Action: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
  6. Routine Inspection

    2 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Chicken products and roasted potatoes were stored at 45°C and 43°C respectively which is below the regulatory requirement of at least 60°C to prevent food borne illnesses.
      • Corrective Action: Discard food and ensure hot holding unit can maintain 60°C and hotter before it is used again.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer (quat) used for sanitizing surfaces was 100 ppm which is below the regulatory requirement of 200 ppm.
      • Corrective Action: Ensure quat sanitizer is changed or tested every 2 hours to ensure proper sanitation of food contact surfaces.