INSPECTION REPORT Health Protection JELR-CHMSYV

PREMISES NAME Ossies Deli And Meats		Tel: (604) 943-7511 Fax:
PREMISES ADDRESS 1557 56th St Delta, BC V4L 2A9		INSPECTION DATE August 25, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 29, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station at front deli area is not working. Food handlers are using the staff washroom hand sink and disposable gloves. Corrective Action(s): Use one of the 2 compartment sinks in the back area kitchen (with hot/cold water, soap and paper towels) to wash hands prior to preparing food and prior to putting on disposable gloves. Staff washroom hand sink is for washroom use only. See also item 308. Violation Score: 5

Non-Critical Hazards: Total Number: 5

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Updated food safety plan required for cooling hot foods and for cooked roast beef. Corrective Action(s): Provide updated food safety plan and call your inspector if you need help with this. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Some tables with unfinished wooden surfaces. Corrective Action(s): All surfaces (counters, shelves, etc.) are to be finished so that they are impervious to moisture and can be easily cleaned. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hand sink in front service/food prep area is not in working order (faucet spout removed) and cannot be used. Corrective Action(s): The hand washing sink in the front food prep /deli area is to be in good working order and is to have sufficient supply of hot/cold water under pressure and wastewater disposal. Repair as soon as possible and notify Fraser Health. (Follow up next Monday or later). Violation Score: 15 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Updated sanitation plan required. Corrective Action(s): Update to include cleaning and sanitizing schedule (such as clean and sanitize cutting boards if used continuously every 4 hours). Submit to Fraser Health. Call if you have questions. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's Food Safe Level 1 certificate /training has expired. Note that today, one staff on shift has a valid certificate (these expire after 5 years). Corrective Action(s): Operator is to have a valid Food Safe Level 1 (or equivalent) certificate. Obtain by October 2022 and provide copy as soon as certificate is available. Call if you have questions. Violation Score: 1

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

Comments

Deli (menu: sandwiches, soups, salads, hot cooked foods, etc.). Walk in cooler - air temperature came down to 4C. Food temp 4 C/40F. Deli display coolers - one is empty and one in use. Deli cooler in use air temperature at 4C or colder. Check your thermometers daily for all coolers and record temperatures. Keep tomatoes and mayonnaise etc. on ice and bring out in batches (use within 2 hours). Cooked roast beef to be sliced - keep temperature records for cooked roast beef and re-submit your food safety plan for this item. Watch dates on deli meats (even if for personal use). Eggs - are cooked (no menu items with raw eggs). Parmesan/garlic in oil - kept in cooler at 4 C or colder. Reviewed cooling of cooked foods - cool quickly from 60-20 C in 2 hours or less and from 20 - 4 C in 4 hours or less. Cooked pork (temp 36C) to be cooled in fridge with lid partially open to allow warm air to leave container. Hamburger - do not cover with a dishcloth. Cover with washable or disposable food grade cover and store in fridge. Hand washing: see above. Hand washing sink: see above. Reviewed disposable glove use - hand washing still required. Meat slicer - is cleaned and sanitized in the dishwasher. Do this after every use or every 4 hours if used continuously. Clean in place parts such as blade are to be sanitized with your chlorine sanitizer. Sanitizer - chlorine at about 200ppm. For food contact surfaces, do not mix detergent with bleach. Wash (detergent and warm water), rinse, sanitize (1 tsp fresh bleach in 1 liter of water made fresh daily), and air dry. Update your sanitation plan. Dishwasher has a warm water cleaning cycle and a chlorine final sanitizing rinse (50ppm chlorine). Food Safety and Sanitation Plans - to be updated. Food Safe - see above. Sanitation - follow a routine written cleaning schedule. See above about wooden surfaces. Keep back door shut to prevent pests from entering. Inspection carried out re Food Premises regulation compliance only. Reviewed report with owner/operator. Copy of report to be emailed to owner.