INSPECTION REPORT Health Protection JSAS-AW5SW6

PREMISES NAME Polish Deli		Tel: (604) 435-2773 Fax:
PREMISES ADDRESS A - 5068 Kingsway Ave Burnaby, BC V5H 2E7		INSPECTION DATE February 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Open deli meat portions in storage fridge / freezer. Tomatoe paste in opened metal can. Food inventory stored near back exit. Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil. Do not store food items in opened metal cans. After opening a can transfer remaining food leftovers to a plastic or stainless steel container. Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor. Relocate food inventory to within back kitchen area. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Pot / pan storage shelving food debris build up. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3

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

Comments

Handwashing facilities maintained. Premise sanitation is satisfactory. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) fridge 4 C / - 10 C, freezer - 12 C, front 2 door cooler 1 C right deli cooler 1 C, middle deli cooler 4 C, left deli cooler 1 C sandwich prep cooler 4 C, left soup warmer 65 C, right soup warmer 66 C Reviewed dishwashing procedures for slicer equipment. 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 in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use.