INSPECTION REPORT Health Protection ABAI-AQPUES

PREMISES NAME Cioffi's Meat Market & Deli		Tel: (604) 291-9373 Fax: (604) 291-1333
PREMISES ADDRESS 4156 Hastings St Burnaby, BC V5C 2J4		INSPECTION DATE August 29, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No quat sanitizer detected in the spray bottled designated for the cheese grater. Operator refilled spray bottled with quat sanitizer located at the cucina deli at time of inspection. Tested refilled spray bottled and confirmed 200ppm quat sanitizer. Corrective Action(s): Ensure quat sanitizer is changed as needed to maintain minimum required concentrations to be effective. Ensure staff do not 'top off' the quat spray bottle with water as this will dilute the sanitizer. Test quat sanitizer at the cucina source to ensure the source is dispensing sanitizer of adequate concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noted some broken/cracked tiles throughout the premises, mostly in the walk in cooler. Corrective Action(s): Repair/replace tiles as part of ongoing maintenance. Violation Score: 1

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

Comments

All hand wash stations were fully equipped with soap, paper towel, hot and cold running water. All coolers 4C or less, Freezers - 16C to -19C Hot holding of soup 63C General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Back door was closed at time of inspection. Reviewed manual ware washing procedures at time of inspection. Note: premises was approved with a two compartment sink only. Ensure equipment is washed with soap and water, rinsed with clean water, sanitized for two minutes and air dried. 2 drain plugs available. Reviewed cleaning/sanitizing procedures for meat slicers. Operator confirmed meat slicers are taken a part and washed/sanitized once every 4 hours. Cleaning procedures for cheese grater were posted at time of inspection. Confirmed cleaning/sanitizing procedures with operator. Unit is cleaned with hard bristle brush, blown with air compressor, washed with neutral soap, rinsed with clean water then sprayed with sanitizer. *Note: Ensure contact time of two minutes or minimum contact time specified by manufacturer (please add to your procedures)* Cloths stored in 100ppm chlorine sanitizer solution