INSPECTION REPORT Health Protection 257008

PREMISES NAME Newmans Fine Foods		Tel: (604) 948-0677 Fax:
PREMISES ADDRESS 105 - 5188 Springs Blvd Delta, BC V4M 2B7		INSPECTION DATE May 2, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Heath Newman		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer bottles containg QUAT solution registred concentrations between 50-100ppm. Sanitizer bucket with wiping cloth in solution registered 200ppm QUATS QUAT solution in 3 compartment sink registered at 50ppm. Corrective Action(s): Directed operator to replace sanitizer solution in spray bottles and 3 compartment sink with fresh QUAT solution verify with test strips that the solution achieves 200ppm QUATS. Replace QUAT solution as required Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection All display coolers registered temperatures at or below 4C (ready to eat food & raw food product) Insert cooler registered temperature of 3C Under counter cooler registered temperature of 4C Hot holding soup, temperature registered at 77C Hot holding meatballs, temperature registered at 61C All retail freezers registered temperatures at or below -18C BBQ Chicken on display hot held at 72C All retail coolers registered temperature of 1C Walk in freezer registered temperature of -20C Meat grinder temperature controlled Hand washing stations available and supplied with hot and cold water, soap and paper towel 3 compartment sink set up for manual ware washing Walk in freezer and coolers were organized and separated raw food products. Quick cooling procedures adequate, used ice wand to cool soup Dry food storage was organized and food product stored above ground No signs of pests, traps observed in dry storage Back exterior door was closed at time of inspection Food Safe Level 1 or equivalent met at time of inspection Keep food safety and sanitation plan onsite Monitor temperatures daily (keep records)