INSPECTION REPORT Health Protection PKUR-CW9SZQ

PREMISES NAME Altmaerker German Sausage House and Deli		Tel: (778) 593-1748 Fax:
PREMISES ADDRESS 11150 84th Ave Delta, BC V4C 2L7		INSPECTION DATE October 3, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sandra Till		NEXT INSPECTION DATE October 17, 2023
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: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Entrance door is broken (plywood door used at night) and premises is unable to keep the entrance closed during operating hours. Corrective Action(s): Replace/repair entrance so there is a proper door that opens and closes. Keeping this area open during operating hours can allow for the entry of pests. Correct immediately. Violation Score: 5

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

Comments

Routine Inspection Hand sink fully stocked. Coolers at 4 C or below. No hot holding at the time of inspection Bleach sanitizer in spray bottle registered over 200 ppm however staff stated a final rinse with water is done - this is ok. Sanitizing with a bleach solution over 200 ppm will always require a potable water rinse. Sanitizer in bucket at 200 ppm bleach. 3 compartment sink not set up at the time of the inspection - staff were able to explain the dishwashing method. Discussed proper storage of foods - keep raw foods seperate from ready-to-eat foods (foods that do not require furhter cooking before eating). General sanitation satisfactory **Please provide an updated food safety plan to include liver sausage. Discussed cooking temperatures. Internal temperature of pork meat loaf taken. Recommend documenting all temperatures. Log book for pH records not available at the time of inspection - please have this on-site at all times.