INSPECTION REPORT Health Protection AHEN-ANXVSR

PREMISES NAME Nesters Market Deli & Bakery		Tel: (604) 581-4188 Fax: (604) 581-0920
PREMISES ADDRESS 112 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE July 4, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ray Dube		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held chicken and gravy was measured below 60 degrees C (140 Degrees F) (about 50 degrees C internally) and it was placed into the hot-holding unit less than 1 hour ago according to staff. Corrective Action(s): Staff reheated the chicken to at least 74 degrees C during the inspection and placed it into the hot-holding unit. Adjust the heat of the hot-holding unit to maintain it at or above 60 degrees C (140 degrees F). Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris, which the manager mentioned is bread seeds, was observed on the floor in the corner next to the oven, the floor behind the bread slicer, and floor behind the 2-compartment sink. Staff began cleaning it during the inspection. Corrective Action(s): Clean the floor to remove the debris / bread seeds; Correct today. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: The one door cooler below the prep. counter had an inaccurate thermometer. The deli cooler lacks an accurate thermometer as the built thermometer was inaccurate. Corrective Action(s): Ensure accurate thermometers are available in the above noted coolers; Correct within 1 week. Violation Score: 1

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

Comments

Handsink was supplied with liquid soap, hot and cold running water, and paper towels. Dishwasher final rinse temperature was 75.6 degrees C (71 degrees C or hotter) at the plate. 100 ppm chlorine sanitizer was available in the spray bottle. 200 ppm QUATS sanitizer was available in the second spray bottle. Walk-in-cooler and other coolers were at or below 4 degrees C. Walk-in-freezer was at or below -18 degrees C. Note: Keep the water spray bottle stored separately and away from the sanitizer bottle. Recommended: Obtain a different coloured food grade spray bottle from the chemical bottle so staff can clearly differentiate between the two and lower the risk of any mix-up.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-ANXVSR
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited foods (blueberry cheesecake, cheesecake, cinnamon buns) met trans fat requirements
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment