Handwashing facilities maintained. Central deli handsink plumbing leak repaired following previous inspection.
Premise sanitation is satisfactory.
Professional pest control service in place.
No signs of pest activity observed.
Sanitizer feeder systems dispensing 200 ppm Quaternary Ammonia
Walk-in Cooler (chicken) 3 C
Walk-in Cooler 2 C
Right undercounter cooler 1 C, Left undercounter cooler 0 C
Closed display case 2 C, 2 door upright freezer -14 C
Roast chicken hot holding 60-86 C
Bulk olives are now sold as prepackaged only.
Retail area:
Tofu wall display cooler 2 C, Fresh pasta wall display cooler 1 C
Open bunk coolers:
ziggy's product 3 C, ricotta cheese 2 C, humus cooler 3 C, ziggy's chicken 2 C
ziggy's 1 C, hard cheddar cheeses 3 C, sliced cheeses 1 C, ready meals 2 C
humus / soft cheese 2 C, feta cheese 1 C, laughing cow 0 C, soft cheeses 1 C
sliced meats 0 C, pepperoni 2 C, liver sausage 3 C, sausages 3 C
Note:
All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces such as meat slicers in constant use for
the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
Provided and discussed FHA and BCCDC COVID-19 control measures: (high lights below)
Make sure you and your employees wash hands frequently and thoroughly using soap and water;
scrub hands for at least 20 seconds
Practice social distancing amongst workers wherever and whenever possible
Require social distancing for your customers. Have them maintain a distance of at least 2 metres
from others
Stay home if you are sick
Cover your mouth and nose when coughing or sneezing. Wash your hands immediately afterward
Clean and sanitize food contact surfaces routinely using an approved sanitizer such as bleach. Prepare the solution by mixing 4 ml of 5.25% unscented bleach per litre of water (200 ppm). If you use a higher concentration the solution must be rinsed off with potable water
Clean and disinfect frequently touched surfaces (e.g. doorknobs, cash registers, service counter etc.) using an approved disinfectant such as bleach. Prepare the solution by mixing 20 ml of 5.25% unscented bleach per litre of water (1 000 ppm). After applying the disinfecting solution allow it to air dry
Store has implemented measures including:
- store limits customer count to maximum of 250 to allow for customers to maintain social distancing while shopping and waiting in line-ups
- protective shields have been installed at cashier stations
- self serve of bulk foods has been discontinued
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