INSPECTION REPORT Health Protection JVIK-BHUUUL

PREMISES NAME Otter Co-op Deli (Aldergrove)		Tel: (604) 856-2517 Fax:
PREMISES ADDRESS 3600 248th St Aldergrove, BC V4W 2V1		INSPECTION DATE November 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Richard Bonneau		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding at breakfast station is not adequate. Observed a large pan of sausages at 39.9 - 42.9C. Corrective Action(s): Sausages discarded. You must maintain hot potentially hazardous foods at 60C or above. If you are reheating, the food must reach 74C within two hours and then be held at 60C or above. This may require cooking directly on the grill. Provide training to staff to ensure sausages are reheated and held at an appropriate temperature to maintain food safety. Repeat violations will result in further enforcement action. Provide a hot holding unit if temperature is not capable of being maintained on the grill. Be sure to verify temperatures using a prove thermometer and record in logs. Provide copy to inspector Violation Score: 15

Non-Critical Hazards: Total Number: 1

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation (CORRECTED DURING INSPECTION): Observed a variety of frozen goods for deep frying stored on the counter at room temperature. There is no Freezer available to staff at deep frying station to store frozen goods. Corrective Action(s): Provide a freezer for staff at the deep fryer station. The current procedure is not adequate. All product moved to freezer or discarded at time of inspection Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Follow-Up inspection # JVIK-BHPUGA of Nov-07-2019 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Prep cooler is still not capable of consistently maintaining foods at 4C or below. Probed several salad bar items in varying locations - found that the side closest to customers tended to be at 4C or below, however further into the bin towards the deli side the temperature varied from 6.0-9.9C. When a thermometer was left in an empty bin, the temperature observed was 12.8C. When a thermometer was placed under the bins, the temperature was 35C Correction: All foods moved at time of inspection to the walk-in cooler. Do not use unit until it has been repaired/replaced and has been proved to hold foods at 4C or below consistently throughout the unit. No food is to be sold from this unit until the inspector has verified that it can consistently maintain foods at 4C or below. Call inspector when ready for follow up inspection.

Comments

Salad cooler is now maintaining below 4C throughout the unit. Pans have been switched back to black food inserts. Be sure to continue to monitor salad bar temps on an 1 - 1.5 hour basis to ensure internal food temperatures remain at 4C or below for at least the next week. Then return to 2-3x daily recordings. Be sure to take temperatures with a probe thermometer in different locations - do not use an infrared gun. Also, be sure to be mindful of load limit in inserts - do not overfill. Provide inspector with an e-mail of temp records Install additional shelving in the deli prep area to allow for additional storage of items currently on the floor or on prep tables. Prep tables should be free and clear to allow for safe and sanitary food prep