Yoho Trading Post
101 Field Access Rd Field BC V0A 1G0 · Food Retailer - Food Store
7 inspections
- Monitoring
5 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): During time of inspection only cold water available at each tap. Worker informed me that a pipe is broken and requires repair to supply hot water. Both hot and cold running water in sufficient quantity and pressure must be supplied to meet facility needs.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Soap/detergent should be used to clean surfaces prior to sanitizing. Once surfaces are cleaned a food safe sanitizer should be used to sanitize surfaces in beverage area. A sanitizer should be used to sanitize food contact surfaces such as coffee maker, urns, hot chocolate machine, etc.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures 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): Back storage area requires cleaning and organization.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): During time of inspection only cold water available at each tap. Worker informed me that a pipe is broken and requires repair to supply hot water. Both hot and cold running water in sufficient quantity and pressure must be supplied to meet facility needs.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A written sanitation plan should be followed for the beverage area.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
4 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): During time of inspection ran the hot water tap, but water never got past lukewarm. Both hot and cold running water must be supplied in sufficient quantity and pressure.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Observed a cooler full of expired products (luncheon meat, sandwiches, baked goods) that was accessible to customers. No sign indicating that food items from that cooler were not for sale. Employee said they were doing inventory and placing items in the cooler until operator was able to pick them up. These items should not be sold to customers and it should be made clear that these items are not for sale.
- F1.6B All food on the premises must be fit for human consumption.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Dish soap not provided for washing food contact surfaces. Employee said they were using hand soap to clean food contact surfaces as they ran out of dish soap. 2. A sanitizer (e.g. 1 tsp bleach/litre of water) should be used after cleaning to sanitize food contact surfaces such as coffee makers, urns, hot chocolate machine, etc.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): During time of inspection ran the hot water tap, but water never got past lukewarm. Both hot and cold running water must be supplied in sufficient quantity and pressure.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Water has now been restored to the building. Only cold water available at sinks during time of inspection. Both hot and cold running water must be supplied in sufficient quantity and pressure.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Water has now been restored to the building. Only cold water available at sinks during time of inspection. Both hot and cold running water must be supplied in sufficient quantity and pressure.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rodenticide bromadiolone is being used in food storage areas. According to the manufacturer instructions, this product may not be used in any food storage areas. Rodenticide is not allowable for use when the premise is operating, but may be used if the premise is shut-down for multiple days and all food is put into rodent proof containers. A letter was provided to an employee at time of inspection and in an email that can be supplied to the pest control company currently being used. Some evidence of rodent infestation at the time of inspection. •Wear rubber, latex, or vinyl gloves when cleaning urine and droppings. •Spray the urine and droppings with a disinfectant or a mixture of bleach and water and let soak 5 minutes. The recommended concentration of bleach solution is 1 part bleach to 10 parts water. When using a commercial disinfectant, following the manufacturer's instructions on the label for dilution and disinfection time. •Use a paper towel to pick up the urine and droppings, and dispose of the waste in the garbage. •After the rodent droppings and urine have been removed, disinfect items that might have been contaminated by rodents or their urine and droppings.
- F2.2C The premises must be maintained free of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed that some refrigerator thermometers were broken or not visible. Please ensure that all refrigerators have accurate thermometers.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rodenticide bromadiolone is being used in food storage areas. According to the manufacturer instructions, this product may not be used in any food storage areas. Rodenticide is not allowable for use when the premise is operating, but may be used if the premise is shut-down for multiple days and all food is put into rodent proof containers. Some evidence of rodent infestation at the time of inspection. To continue operating with this infraction: •Wear rubber, latex, or vinyl gloves when cleaning urine and droppings. •Spray the urine and droppings with a disinfectant or a mixture of bleach and water and let soak 5 minutes. The recommended concentration of bleach solution is 1 part bleach to 10 parts water. When using a commercial disinfectant, following the manufacturer's instructions on the label for dilution and disinfection time. •Use a paper towel to pick up the urine and droppings, and dispose of the waste in the garbage. •After the rodent droppings and urine have been removed, disinfect items that might have been contaminated by rodents or their urine and droppings.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Large quantities of individual portions of creamo that state keep refrigerated are being left out on the counter. Take out only what will be used within 2 hours and restock more often or keep on ice.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?