INSPECTION REPORT Health Protection RSHA-BJRT8V

PREMISES NAME Ossies Deli And Meats		Tel: (604) 943-7511 Fax:
PREMISES ADDRESS 1557 56th St Delta, BC V4L 2A9		INSPECTION DATE December 11, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 08, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Too many wiping cloths noted. Cloth towels not to be used to dry food contact surfaces - air drying only permitted. Corrective Action(s): - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. - Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Food Storage: No double stacking of storage containers permitted while saran wrap is being used to cover the food items. Corrective Action(s): All items are to be stored in covered, food grade containers. (ie: smaller/shallow containers with tight fitting lids) Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation: Food/debris noted along walls - hard to reach areas - behind/under equipment. (compressor storage) Corrective Action(s): Clean and organize all "hard to reach" areas - behind/under storage areas, equipment, etc. Seal all entry points around all plumbing pipes. Remove all unused items. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces noted. Corrective Action(s): Ongoing. Continue efforts to keep all surfaces in good repair. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- Food Safety Plan?sanitation Plan: - Generic Flow chart posted as reference. Food Storage: Keep food safe: - Use food-grade containers - Use containers with tight-fitting lids - Keep food covered. Always cool hot foods to room temperature within the first 2 hours and then to 4C/40F within the next 4 hours. Cool foods quickly by: - Using a shallow container - Dividing into smaller portions - Using an ice bath or ice wand - Stirring frequently. Thaw food in a safe way: - Move frozen food into the refrigerator to thaw slowly - Place frozen food in it's original package or in a clean container under cold running water - Never leave frozen food on the counter at room temperature. Staff Hygiene: Wash hands: - Before handling food - After using the toilet - When hands are dirty - After touching soiled items such as dirty plates or garbage.