INSPECTION REPORT Health Protection JSAS-B8MSX8

PREMISES NAME Real Canadian Superstore #1518 - Deli		Tel: (604) 439-4400 Fax:
PREMISES ADDRESS 1105 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE January 21, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 203 noted on Routine inspection # JSAS-B8EUGC of Jan-14-2019 Food not cooled in an acceptable manner [s. 12(a)] Observation: Cooked, hot chicken placed in walkin cooler to cool without using blast chiller available or temperature monitoring of cooling rates. Correction: Cooling of all cooked foods should use blast chiller to safely, rapidly cool product. If blast chiller is not used, staff are to monitor cooling rate to ensure product has in fact cooled rapidly within food safety standards: Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours. Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan. Code 401 noted on Routine inspection # JSAS-B8EUGC of Jan-14-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handsink (inside walkin cooler) - soap dispenser is damaged and does not work. Correction: Repair / replace handsink soap dispenser as needed.

Comments

Discussed cooling procedures with store manager. Until new deli manager is in place and train staff to use the blast chiller consistently for cooked chicken, staff will need to track cooling rates for cooked product. Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method. Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours. Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan. Replacement soap dispenser for walkin cooler handsink is on order, to be installed when received. Until installed staff are to wash hands at the adjacent handsink outside the walkin cooler.