INSPECTION REPORT Health Protection JELR-CG8QA5

PREMISES NAME Newmans Fine Foods		Tel: (604) 948-0677 Fax:
PREMISES ADDRESS 105 - 5188 Springs Blvd Delta, BC V4M 2B7		INSPECTION DATE July 11, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Heath Newman		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked bbq chicken on top shelf of hot holding cabinet - food temperature is below 140F (about 125F measured). Chicken on bottom 2 shelves food temperature is at 140F or hotter. Corrective Action(s): Corrected: Chicken below 140F was cooked about 1 hour prior to inspection. Reheat to 165F and hot hold at 140F/60C or hotter. Recommend you check temperatures frequently to verify the top shelf temperature and in the meantime, store hot food only on bottom 2 shelves. As discussed, recommend a metal stemmed digital NSF probe thermometer for verifying cooking/hot holding temperatures. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: A small number of mouse droppings noted in the pan under hot water tank. Corrective Action(s): Clean up droppings, monitor for pests, and ensure all gaps and holes (>1cm diameter) are sealed. Manager states that there was a gap under the back door which was recently sealed. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Procedures for storing utensils in the deli area require updating as discussed. Recommend storing in ice water and change frequently. Continuously used utensils to be washed, rinsed, sanitized, and air dried every 2-4 hours. Corrective Action(s): Update your written sanitation plan. Violation Score: 1

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

Comments

Routine check: Deli coolers, walk in, milk/egg, and butcher raw meat coolers are all at 4C/40F or colder. Temperature records are being kept. Make sure that the milk/egg cooler is checked daily. Chickens cooked to at least 165F as per deli staff. Hot holding - see above. Soup hot holding >60C/140F. All meat in deli area is fully cooked and ready to eat. Meat slicer in deli is only used for ready-to-eat foods. Temperature record charts available for cooking/hot holding. Keep records up to date as per your food safety plan. Staff on site have Food Safe Level 1 - keep copies on site and check expiry dates. Beef is custom cut. No game meat. Quats sanitizer is dispensed at about 200ppm once tap has been run. **** Run sanitizer and test with test strip before filling bottles or sink to ensure correct concentration. Update sanitation plan for utensil storage - see above. Meat slicer in butcher area is for raw meat only. Chlorine santitizer used on meat grinder, meat cutting boards, and other equipment. General cleaning - good. Pest control - see above. Signature not required. Copy of report to be emailed to operator.