INSPECTION REPORT Health Protection JCRH-AR7QTR

PREMISES NAME Polish Deli		Tel: (604) 435-2773 Fax:
PREMISES ADDRESS A - 5068 Kingsway Ave Burnaby, BC V5H 2E7		INSPECTION DATE September 14, 2017	TIME SPENT 0.75 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: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Opened cans of tomato paste and tomatoes were noted in the cooler. Corrective Action(s): After opening cans, always transfer to food-grade containers and cover with tight fitting lids or food grade wrap to prevent contamination of the food product. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dirt and debris beginning to accumulate on the floor under small prep cooler in the front service area and around equipment and items stored on the floor in the back prep/storage area . Corrective Action(s): Remove all (moveable) items from and thoroughly clean up all dirt/debris. Continue to keep floor area clear to facilitate cleaning. Correction date: Sept. 21/17 Violation Score: 3

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

Comments

-Hot and cold running water available -Liquid soap and paper towel present for handwashing at front deli sink, back kitchen sink and in staff washroom. -Left deli display cooler was 4C, right deli display cooler was 3C, small prep cooler 4C. Thermometers present for monitoring cooler temperatures. -Sliding door cooler was 4C -Back fridge freezer was 2C/-9C -Upright freezer was -12C -Soup was 60-62C. *Consider turning up heat of the hot holding units slightly as 60C is minimum hot holding temperature. Operator reported soup is heated on the stove and transferred to hot holding units. -Bleach present for sanitizing dishes. Bleach solution (200ppm) present for sanitizing food contact surfaces (cutting board, meat/cheese slicers). Operator reported slicers are cleaned and sanitized ever 2-3 hrs. (minimum requirement is every 4 hours) -No signs of pest activity at the time of the inspection *Dishes noted stored on paper towel on a tray. Store clean dishes on a clean, sanitized, non absorbent surface.