Canada Safeway Deli - Prince Rupert - Inspection Report

Inspection Information:

This facility was given a low hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
104	Permit not posted in a conspicuous location [s. 8(7)] Observation: No permit observed during inspection. Public Health significance - public may not be certain if an establishment is permitted and using proper food safety practices if a permit is not easily observable. Corrective Action: Ensure that the permit is up to date and posted in a conspicuous location.
206	Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Potentially hazardous hot foods are stored at below 60°C. (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: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
209	Food not protected from contamination [s. 12(a)] Observation: Food in self-serve area with olives, stuffed peppers, and garlic shrimp were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
302	Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer solution was too low in sanitizer containers and spray bottles. Some build up of grime in some hard to reach areas and on slicer (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (400 ppm QUAT for surfaces)- follow manufacturer's specifications). Ensure all food contact surfaces, including hard to reach areas, are adequately cleaned and sanitized on a regular basis.
315	Repeat Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Did not observe a thermometer within the hot holding unit. Public Health significance - operator cannot determine if food is being stored at 60 degrees celsius or higher if the unit does not have an internal thermometer. Corrective Action: Ensure all hot holding units and refrigerators have an accurate thermometer.