INSPECTION REPORT Health Protection JELR-D3PV4K

PREMISES NAME Newmans Fine Foods		Tel: (604) 948-0677 Fax:
PREMISES ADDRESS 105 - 5188 Springs Blvd Delta, BC V4M 2B7		INSPECTION DATE March 25, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Heath Newman		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
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some dirt accumulation under shelves and counters along floor/wall junctions. Corrective Action(s): Routinely clean in hard to reach areas. Clean around hot water tank to help with monitoring for pests. Violation Score: 3

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

Comments

Routine inspection. - Food Safe training - one staff per shift has Food Safe. Keep copies on site and renew certificates prior to expiry. - Coolers are at 4C or colder with the exception of front deli meat display cooler - at 5C. **Provide a second thermometer inside this cooler and make sure temperature goes down to 4C (40F) or colder. Keep temperature records. - **Recommend an oven thermometer inside of the chicken hot holding display (to read 60C (140F) or hotter). - No bbq chicken during inspection. Keep cooked and hot holding temperature records. - Probe thermometer is available for measuring temperatures (74C (165F) or hotter for cooking). - Soup and chili - at 60C. Reviewed procedures for cooking/reheating. - Cooling of hot soups - let cool to 60C (140F) and then actively cool using your ice wand or a cold water bath. Currently hot soup is in large volumes and needs to cool from 60 - 20C in 2 hours or less and from 20 - 4C in 4 hours or less. - Storage of ready to eat food - separate of raw food (deli side is only for cooked, ready to eat food). - Hand washing sinks have hot/cold water, liquid soap, and paper towels in dispensers. Non-latex gloves (disposable) also used. - Quats sanitizer used on utensils and food equipment after washing. 200ppm detected - good. Use test strips to verify. - Cleaning - see above. - Pest control is ongoing. Door sweeps are on back door. Monitoring traps in place along with licenced pest control. - Report provided during inspection.