Report No. DKAL-C49SRZ

INSPECTION REPORT
Health Protection
DKAL-C49SRZ

PREMISES NAME
Ba Le Deli & Sandwiches

Tel: (604) 589-7572
Fax:

PREMISES ADDRESS
101A - 15277 100th Ave
Surrey, BC V3R 4G2

INSPECTION DATE
June 23, 2021

TIME SPENT
1.25 hours

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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): 1) "Clean" vegetable chopper had food debris along the blades. The staff claimed that they wash the chopper before using it.
2) A worn plastic vegetable peeler was found in unsanitary condition.
3) Cooler handles, seals, general equipment surfaces were in poor sanitary condition.
Corrective Action(s): 1) Operator dismantled the chopper and took it for ware washing. Ensure equipment is properly dismantled for cleaning and brushes are used to clean the hard to reach blades.
2) Staff informed that the peeler is not in use. Discard the peeler and any other utensil that is no longer in use. Worn out equipment can harbour pathogen growth in cracks and crevices.
3) Staff began cleaning the facility at the time of inspection. Ensure regular cleaning and sanitation logs are maintained to prevent build up of food debris.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): There was no sanitizer available in any food preparation area.
Corrective Action(s): The staff prepared 200 ppm chlorine residual solution in front of the inspector and wiped down all food contact surfaces. Ensure sanitizer is readily available in all food preparation areas. Counters should be wiped after each use or every 2 hours to prevent the growth of pathogens.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): The front hand washing sink was blocked with cups.
Corrective Action(s): Staff removed the cups from the basin at the time of inspection. Do not wash utensils in the hand washing sink. Hand washing sinks should always be availabe for hand washing for safe handling of food.
Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: The floors, faucets, hard to reach areas such as behind equipment and under shelves, and bottom cooler shelves had build up of food debris and grease.
Corrective Action(s): Thoroughly clean the facility. Perform scheduled deep cleaning to maintaint he facility in good sanitary condition. Date to be corrected by: July 2, 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 is 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 personal utensils or cups in the hand washing sink. *see violation above*
- 200 ppm chlorine sanitizer was prepared at the time of inspection. *see violation above*
- 2 compartment sink equipped with functional drain plugs.
- Unscented household bleach was available on site.

NOTE: Practice routine deep cleaning of the facility to maintain sanitation in hard to reach areas.

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 not available on site.

NOTE: Maintain screening logs for all staff for signs and symptoms of COVID-19. Records should be kept for at least 30 days.

Signature not required due to the COVID-19 pandemic. Inspector spoke with the owner over the phone and discussed the violations with them as the staff could not speak English. They provided their email address. A copy of the report is to be emailed to the operator within 1 business day.