INSPECTION REPORT Health Protection RHEN-CDEQ9V

PREMISES NAME Moreno's Market & Deli		Tel: (604) 534-4500 Fax: (604) 534-4610
PREMISES ADDRESS 230 - 7150 200th St Langley, BC V2Y 3B9		INSPECTION DATE April 12, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Trevor Moreno		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some secondary areas of premises in need of attention including: - shelves in walk-in cooler as discussed (build up of lint and food debris noted - mixed with rust) - floor in walk-in freezer in butcher dept., minor in walk-in cooler; - wall behind meat slicer (both meat slicer pretty clean) - nylon butcherboard in butcher area needs attention. Use bleach to bleach out staining. Corrective Action(s): Pay attention to these noted areas and clean up. Make sure staff are following good cleaning practices - audit work occassionally. Power wash storage shelves as discussed. **work on replacing some, and watch for future replacement of others as discussed. Violation Score: 9

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

Comments

Discussed storage practices in washroom. Operator will move catering trays to alternate location. Discussed planned renovation and facility improvements. Ceiling to be painted; cabinets in deli and butcher area to be changed; walls to be painted; Storage cabinets to be increased. Recommend adding rubber flap at base of walk-in cooler to reduce temperature losses in unit, but also will reduce effort/costs related to using this unit. Cooling units in all areas measured less than 4 C. Freezers below -18 C Bleach available and in use for dishwashing purposed. Measured 200 ppm in sink residue in sandwich station. OK. Sink stoppers available at all dish sinks. Handwash stations - ensure all are available for use and equipped with liquid soap and paper towels. Make sure staff are follow sanitation protocol in all areas of premises. Primary working areas and prep counters look pretty good at time of inspection.