INSPECTION REPORT Health Protection RSHA-B7CTH3

PREMISES NAME Ossies Deli And Meats		Tel: Fax:
PREMISES ADDRESS 1557 56th St Delta, BC V4L 2A9		INSPECTION DATE December 11, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food contact surfaces are not properly cleaned , disinfected and stored. Corrective Action(s): Ensure all food contact surfaces are cleaned and disinfected after use. All items are to be air dried (Do not use cloth towels) and stored in a sanitary manner. (Clean containers/knife racks) Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces noted. (wlak in cooler flooring, wood partitions, etc) Corrective Action(s): Upgrades noted. Continue efforts to keep all surfaces in good repair. No bare wood permitted. Paint/seal. Violation Score: 3

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

Comments

- Temperature Control: No concerns this date. Gauges noted. Monitoring is required. Probe style temperature gauge noted on site. - Mechanical Dishwasher: Low temperature (chlorine) = Ok. Ensure all food contact surfaces are washed and disinfected after use or in a timely manner. (ie: Tongs/spatulas - 4 hours) Air drying required. -> Wiping cloth storage: Limit the use of cloths on site! Cloths used on food contact surfaces are to be kept stored in a sanitizer at all times, completely submerged. - Food Storage: As discussed. All food/ingredients are to be stored in shallow, covered, food grade containers. Utensils are not to be stored in storage bins. Cutting boards are being used on wood prep counter. - Chemical storage: Ok. - Sanitary Facilities: Ok. - Staff hygiene: Reviewed. - Sanitation: Facility is to be kept clean and organized at all times. Continue efforts to keep all cook/prep areas and hard to reach areas (behind/under equipment, etc) clean and organized. - Meat slicer cleaning and disinfection discussed. - Garbage,Recycling and Composting Storage: All items are being stored in covered, rodent proof containers. - Pest Control: Monitoring required. Rear door closure discussed. - FoodSafe trained staff on site. Expiration dates discussed. - Food Safety Plan (Flow chart) on site for reference. Note: Structurally: Upgrades noted. Great effort. Keep it up.