Fraser Health Authority



INSPECTION REPORT
Health Protection
RSHA-BJQT7H
PREMISES NAME
Newmans Fine Foods		Tel: (604) 948-0677
Fax:
PREMISES ADDRESS
105 - 5188 Springs Blvd
Delta, BC V4M 2B7		INSPECTION DATE
December 10, 2019		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Heath Newman		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 5
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Wiping cloths not properly stored.
Corrective Action(s): - Use 200ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

- Temperature Control: Monitoring required. Internal monitoring of cooked food items and hot holding food items are to be conducted. (ie: whole chicken)
- Manual Dishwashing: 4 Step Method. (Quats.
- Ensure all food contact surfaces are cleaned and disinfected after use or on a timely manner. Monitor dispensing solution.
-> Wiping Cloth Storage: (Quat) - Improved. Refer to Violation Notes.
-> Equipment: Grinders/slicers - cleaning and disinfection procedures discussed. All items are to be cleaned and disinfected after use!
- Food Storage: All cooked food items are to be stored in covered, food grade containers - above all raw food items. Separation between cooked and rawe items discussed. Cool down procedures discussed. (ie: 60 C to 20 C within two hours)
- Chemical Storage: To be stored in designated areas.
- Sanitary Facilities: Ok.
- Staff Hygiene: Discussed.
- Sanitation: Great improvements. Facility is to be kept clean and organized.
- Garbage, Recycling and Composting Storage: All items are to be kept stored in covered, rodent proof containers.
- Pest Control: Monitoring required.
- Food Safe trained staff on site.
- Food Safety Plan and Sanitation Plan are to be kept on site for reference. Generic template is on site as reference. An updated menu/ Food Safety Plan is required to accompany any changes to the menu items.