INSPECTION REPORT Health Protection JELR-CXLUPX

PREMISES NAME Ossies Deli And Meats		Tel: (604) 943-7511 Fax:
PREMISES ADDRESS 1557 56th St Delta, BC V4L 2A9		INSPECTION DATE November 15, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Owner/operator does not have a valid (updated) Food Safe certificate. One staf on site does have Food Safe level 1 (updated in Oct 2023). Corrective Action(s): Owner is to have a valid FoodSafe level 1 (or equivalent) course certificate. Violation Score: 1

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

Comments

Routine check. ***FoodSafe Level 1 (or equivalent training certificate) - Owner to have a valid certificate by January 2024. - See above. Operator is absent - one staff has a valid Food Safe level 1 certificate (was renewed Oct 2023). Keep copy on site. Reviewed food safety plan and required temperatures. Keep temperature record. ***Commercial mayo at sandwich prep area to be discarded as per your food safety plan (update food safety plan). Recommend to keep on ice. ***Reminder to cool hot food from 60C to 20 C in 2 hours or less and from 20C - 4 C in 4 hours or less. Use an ice or cold water bath or shallow pans. Today, all coolers are at 4C (40F) or colder. Freezers - satisfactory. Hot holding soup temperature - 60C (140F) or hotter. Cooking soup to 74C (165F) or hotter. Hand washing sink in front area - has sufficient supply of water, hot/cold water under pressure, liquid soap, and paper towels to dry hands & turn off faucet. Back kitchen and staff washroom - hand washing station - ok. Disposable gloves also available. Chlorine sanitizer used on counters, meat slicer, and food contact surfaces. Wash, rinse, and then sanitizer/air dry. For chlorine, make fresh daily and use 1/2 - 1 tsp domestic bleach in 1 liter water - 100-200ppm. Today it is too strong! ***Commercial dishwasher - check wash water temperature. Temperature on washwater temperature gauge to be as per machine label. Dishwasher final sanitizing rinse has 50ppm chlorine - good. General cleaning ok today. ***Keep back door closed to keep pests out. Continue to monitor for pests as part of pest control program. Copy of report to be emailed as discussed.