INSPECTION REPORT Health Protection DKAL-BYHTFZ

PREMISES NAME Ba Le Deli & Sandwiches		Tel: (604) 589-7572 Fax:
PREMISES ADDRESS 101A - 15277 100th Ave Surrey, BC V3R 4G2		INSPECTION DATE February 23, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Si Nguyen Bui		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Meat slicer had some meat debris around the blade area. 2) Vegetable chopper was dirty with build up of food debris in the grooves. Corrective Action(s): 1) The operator disassembled the meat slicer for cleaning and sanitation at the time of inspection. 2) The vegetable chopper was disassembled for cleaning. Ensure the the grooves are scrubbed with soap using a brush to remove all the debris before soaking in sanitizer. Ensure food contact surfaces are kept clean and in good sanitary condition. Thoroughly clean all equipment after use. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Tongs were found in the hand washing sink at the back of the facility. 2) Used tea cut was found in the hand washing sink at the front of the facility. Corrective Action(s): Operator emptied both of the sinks at the time of inspection. Ensure hand washing sinks are only used for hand washing and are kept available at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Several areas require improved sanitation. 1) Coolers, cabinets, and equipment handles were found to be sticky and greasy. 2) Wire racks in the back of the facility. 3) The walls/areas around the 2-compartment sink. 4) Cooler seals, shelves, and walls. Corrective Action(s): Thoroughly clean and sanitize the facility regularly to maintain sanitation. Maintain logs to track sanitation. Date to be corrected by: March 12, 2021 Violation Score: 3

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

Comments

Routine inspection of the food premises conducted. Temperatures: - Under-counter small cooler: 4C - Display cooler: <4C - Preparation cooler: top inserts: 3C, bottom: 2C - Back chest freezer: -18C - Hot dogs hot holding unit not in use. All units were equipped with accurate thermometers. Food probe thermometer was available on site. Sanitation: - Hand washing sinks were adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. DO NOT wash tongs or personal use cups in the hand washing sink. *see violation above* - Sanitizer pails had 200 ppm chlorine residual. - 2 compartment sink equipped with functional drain plugs. - Unscented household bleach was available on site. Sanitizer solution was at 200 ppm chlorine residual. NOTE: Practice routine deep cleaning of the facility to maintain sanitation in hard to reach areas. *see violation above* Storage and Pest Management: - No signs of recent pest activity noted at the time of inspection. - Most items are covered when stored in coolers. NOTE: Reorganize the storage area to ensure the floor was can be thoroughly cleaned and disinfected. Administration: - Operator has FOODSAFE level 1 certification valid until February 23, 2021. - Permit is posted. NOTE: Sanitation logs should be maintained for the whole facility and the records should be available on site for review. COVID-19 Safety: - Masks are mandatory. - Hand sanitizers are available and accessible. - COVID-19 safety plan is available on site. The plan should be updated. NOTE: Maintain screening logs for all staff for signs and symptoms of COVID-19. Records should be kept for at least 30 days.