INSPECTION REPORT Health Protection KKIM-CPFPNP

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 27, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - One 'sanitizer' bucket was mixture of detergent and bleach in water. Corrective Action(s): - Do not mix detergent and bleach. Sanitizer should only contain water and bleach. Other sanitizer bucket had 100ppm chlorine sanitizer. Ensure consistent instructions are given to all staff in regards to making bleach sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Rodent droppings observed on the left corner underneath the dish sink. Corrective Action(s): - Ensure this area is not missed when cleaning. Sanitize all areas affected with rodent droppings after cleaning. Date to be corrected by: Today. Violation Score: 3

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

Comments

All handsinks are fully equipped. All coolers at 4C or below. All freezers range from - 12C to -20C. QUAT sanitizer in spray bottle measured at 200ppm. *Ensure to equip more spray bottles throughout the deli section. Staff stated meat slicers are sanitized every 2 hours and then washed thoroughly at the end of the day. Ensure all staff keep track of 2-4 hr sanitizing schedule. Two compartment sink in use for manual dishwashing. Ensure to follow wash, rinse and sanitize routine. **Observed cleaned utensils being dried on top of a towel. Equip a drying rack to properly air dry these items.