Produce Area:
- Cut Fruit & Fruit Juice Open Display Cooler: 4 deg C
- Salads Open Display Cooler: <2 deg C
- Raw Vegetables Open Display Cooler: <2 deg C
- Mushrooms/ Spouts/ Bagged Vegetables Open Display Cooler: 3 deg C
- Cut Vegetables Open Display Cooler: 4 deg C
- Frozen Vegetables Coffin Display Cooler: -18 deg C
- Produce Department Walk-In Cooler: 4 deg C
Produce Department Prep Room:
- Produce Dept Prep Room: 3 deg C (ambient air temperature)
- Handwash station provided with liquid soap, papertowels, hot and cold water.
- 200 ppm Quats sanitizer available for sanitizing food contact surfaces and equipment. Quats test strips available to verify sanitizer concentration.
- Cleaning and sanitizing procedures for cold press machine reviewed with staff. Staff able to demonstrate how machine is taken apart for cleaning and sanitizing.
Grocery Area:
- Eggs & Dairy Display Cooler: 4 deg C
- Yogurt/ Alt Meat & Cheese Products/ Dips/ Condiments Display Reach-In Cooler: <3 deg C
- Kombucha/ Eggs/ Juice Coffin Display Cooler: <3 deg C
- Dairy Walk-In Cooler and Display Reach-In Cooler: <4 deg C
- Frozen Fruit, Veggie Burgers, Burritos, Cut Veggies Display Reach-In Freezer: -18 deg C
- Pre-made Meals Open Display Cooler: 4 deg C
- Beverage Open Display Cooler: 4 deg C
- Kombucha Open Display Cooler: 3 deg C
- Juices & Smoothies Open Display Cooler: 2 deg C
- Frozen Foods Aisle Reach-In Display Freezers (both sides): ≤-18 deg C
- "Whole Body" Supplements Open Display Cooler: 2 deg C (For product quality purposes only, no potentially hazardous foods stored in unit).
- Each refrigeration unit noted above is equipped with a thermometer.
- Ice machine in back storage corridor appears maintained in a sanitary condition. Ice used for raw fresh food display. *Refrain from storing items (e.g. cardboard recycling) in front of open ice boxes.
- Water vending machine dispensers appear clean. Premises maintains a cleaning and sanitizing log for unit. Unit was last inspected on October 13, 2017.
- Each bulk food bin unit is attached with a separate scoop.
- General food storage practices appears satisfactory. Food is protected from contamination.
- General sanitation of premises appears satisfactory.
- Regular pest monitoring provided by Steritech.
- Continue to monitor for pest activity. Report new and/ or increased activity to your pest control service technician.
- Follow recommendations provided by your pest control service technician.
- Ensure that all areas of the premises are accessible for pest control service.
- Staff washroom sinks are provided with hot and cold water, liquid soap, papertowels, and rapid air hand dryers.
- Store policy signage posted - staff must remove aprons and coats before entering washrooms. Clothing hooks provided outside washrooms to accommodate store policy.
Note:
- Inspection of premises conducted over 2 days.
- Discussed FOODSAFE requirements and FOODSAFE expiry dates (December 2018) for the various store departments. Ensure that FOODSAFE requirements are met at all times.
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