INSPECTION REPORT Health Protection ABAI-AW6RYE

PREMISES NAME Cioffi's Meat Market & Deli		Tel: (604) 291-9373 Fax: (604) 291-1333
PREMISES ADDRESS 4156 Hastings St Burnaby, BC V5C 2J4		INSPECTION DATE February 20, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1 pack of hard cheese and 1 pack of vacuum packed prosciutto in two door display cooler unit in sandwich prep area at 13.7C to be relocated to functional cooler unit. Corrective Action(s): Operator to repair unit and do not use to store perishable foods unless able to maintain 4C or less. Develop a temperature log for cooler units. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: A) Noted breads on display case cooler in ready to eat meat/cheese slicing area uncovered. B) Noted boccini cheese being sold in small bulk food containers from cooler unit in retail area for customers to dispense themselves. Informed operator that bulk foods that are dispensed by customers are limited to non potentially hazardous foods only. Operator informed that they had worked with a previous inspector to have these bins made and were permitted to do this. File review will be conducted and discussed with Burnaby Health Protection Manager. Corrective Action(s): A) Keep all foods exposed to customers covered. B) Premises is to discontinue sale of potentially hazardous bulk foods (specifically, boccini) until further notice. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Display case cooler unit in sandwich preparation area was at 13.7C. Corrective Action(s): Repair/replace cooler unit and do not store potentially hazardous foods in it unless able to maintain 4C or less. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A) Noted some broken/cracked tiles throughout premises B) Noted employee lulu lemon back in window cooler case. Corrective Action(s): A) Repair/replace broken/cracked tiles as part of ongoing maintenance. All surfaces are to be smooth, durable and washable. B) Ensure all employee belongings are stored in the designated employee belongings area which should be separate from foods intended for the public. Violation Score: 1

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

Comments

All hand wash stations were fully equipped with soap, paper towel, hot and cold running water. All coolers 4C or less, Freezers less than -18C. Hot holding of soup 62C General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Back door was closed at time of inspection. Cloths stored in 100ppm chlorine sanitizer solution in the ready to eat meat/cheese slicing area. 200ppm quat available in spray bottle for use at the sandwich making area which is also used on the cheese grater. Cleaning procedures for cheese grater were posted. **Resubmit procedures for review/comment to the undersigned as contact time information is missing.** Reviewed manual ware washing procedures at time of inspection. Note: premises was approved with a two compartment sink only. Ensure equipment is washed with soap and water, rinsed with clean water, sanitized for two minutes and air dried. 2 drain plugs available. Reviewed cleaning/sanitizing procedures for meat slicers. Operator confirmed meat slicers are taken a part and washed/sanitized once every 4 hours. Outside storage units checked - no concerns. Refrigerated delivery truck not on site at time of inspection.