INSPECTION REPORT Health Protection RSHA-BDFRT9

PREMISES NAME Ossies Deli And Meats		Tel: Fax:
PREMISES ADDRESS 1557 56th St Delta, BC V4L 2A9		INSPECTION DATE June 24, 2019	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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Food Storage and handling reviewed and discussed. Corrective Action(s): All items are to be stored in covered, food grade shallow containers - off of floors. No bare hand contact with cooked food items permitted. 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 is required to be on site at all times. - 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 - eliminate the use of all hand towels. -> Wiping cloth storage: Cloths used on food contact surfaces are to be kept stored in a sanitizer at all times, completely submerged. Bleach noted. - 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. No food prep permitted on wooden prep surfaces. Cutting boards are being used on wood prep counter. - Chemical storage: Ok. - Sanitary Facilities: Ok. - Staff hygiene: Discussed. - 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 ongoing. Deteriorating flooring noted in walk in cooler.