Fraser Health Authority



INSPECTION REPORT
Health Protection
AHEN-AU2VVJ
PREMISES NAME
Nesters Market Deli & Bakery		Tel: (604) 581-4188
Fax: (604) 581-0920
PREMISES ADDRESS
112 - 16033 108th Ave
Surrey, BC V4N 1P2		INSPECTION DATE
December 14, 2017		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Ray Dube		NEXT INSPECTION DATE
1 Month
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 = 10
Critical Hazards: Total Number: 2
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Rice and chicken in the hot-holding unit was below 60 degrees C internally (measured near 40-50 degrees C and 25 degrees C respectively); This is a repeat violation. Chicken was placed into the hot-holding unit about 1.5 hours ago according to staff and rice was added within 2 hours. It was mentioned that cold pre-cooked rice was being reheated through the hot-holding unit.
Corrective Action(s): Hot-held food below 60 degrees C for less than 2 hours was reheated to 74 degrees C internally and was placed into the hot-holding unit. The Store Manager had staff increase the heat setting of the hot-holding unit. Ensure food is heated/reheated to at least 74 degrees C first and then placed into the preheated hot-holding unit so it can be hot-held at or above 60 degrees C internally.
.
Please check hot-held food temperatures at least every 2 hours to ensure that hot potentially hazardous food is hot-held at or above 60 degrees C / 140 degrees F internally.
Violation Score: 5

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was present in the bleach bottle as the chlorine test strips were blanking out.
Corrective Action(s): 100 ppm chlorine sanitizer was setup again in the spray bottle at the time of inspection. Ensure all staff members setup 100 ppm chlorine sanitizer by mixing 1/2 teaspoon bleach per L of water.
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

Handsink was supplied with liquid soap, hot and cold running water, and paper towels.
Walk-in-cooler, one door cooler, three display coolers, and coolers around the deli were at or below 4 degrees C.
Walk-in-freezer was at or below -18 degrees C.
Hot-held soups were at or above 60 degrees C.
High temperature dishwasher final rinse temperature was at 75.9 degrees C (71 degrees C or hotter) at the plate.
200 ppm QUATS sanitizer was available from the dispenser.