INSPECTION REPORT Health Protection JSAS-BFUU2A

PREMISES NAME Choices Market #518 - Production		Tel: (778) 379-5757 Fax: (604) 439-2458
PREMISES ADDRESS 110 - 8620 Glenlyon Pky Burnaby, BC V5J 0B6		INSPECTION DATE September 9, 2019	TIME SPENT 4 hours
OPERATOR (Person in Charge) Steve Lochhart		NEXT INSPECTION DATE September 16, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 53

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Cooling logs for mulitple food items are not completed in a consistent manner that verify cooked foods reached 4 C in a safe time frame. Corrective Action(s): Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours. Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan. Cooling records must document each batch of food product reaches 4 C. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Salad / sandwich preparation room - salads 12 C for 4 hours, cut vegetable ingredients 12 C for over 2 hours. Sushi preparation room - sliced cabbage 20 C, shredded carrot 10 C Corrective Action(s): Products discarded. To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Multiple food tongs stored in clean dish area with visible food debris. Dishwashing room - glass jars stored on top shelf with visible food debris. Salad / sandwich prep room - sanitizer spray bottle 0 ppm Quaternary Ammonia and wiping rags in use without a reservoir of sanitizer available. Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip). Ensure sanitizer spray bottles are changed frequently to maintain 200 ppm Quaternary Ammonia. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Salad / sandwich preparation room - takeout containers removed from packaging and stored face up. Corrective Action(s): Ensure single use, take-out containers when removed from protective packaging are to stored upside down to protect from contamination. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Multiple rodent snap traps observed triggered within the warehouse area. Clutter in warehouse areas around loading bay doors is impeding sanitation efforts. Corrective Action(s): Re-arm rodent snap traps. Ensure traps are frequently monitored and re-armed as needed. Minimize clutter and organise inventory to keep floor and corners of warehouse clear to allow for ease of cleaning and pest control measures. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen - green wire shelf rack above grease trap (seasoning) has build-up of food debris. Mouse droppings on floor and in corners around each loading bay door of warehouse area. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cheese cutting room 11 C Sushi preparation room 11 C Salad / sandwich prepartion room 12 C Corrective Action(s): If preparation rooms are to be used as cooler space for food handling, these rooms must be maintained at 4 C or colder. Violation Score: 9

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

Comments

Kitchen Department: Handwashing facilities maintained. Premise sanitation is satisfactory. Professional pest control service in place. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. High temperature sanitizing dishwasher 76 C achieved. Walk-in Cooler 2 C, Blast chiller 0 C Walk- in Freezer -20 C, Cheese walk-in cooler 2 C Rice cooker 90 C, Meat / sushi walk-in cooler 2 C White sushi rice pH 4.0, Brown sushi rice pH 4.5 Warehouse: Walk-in cooler 4 C Walk-in freezer -15 C Bakery Department / bulk foods: Handwashing facilities maintained. Premise sanitation is satisfactory. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia 3 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 200 ppm Quat) Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. Walk-in Cooler 4 C Walk- in Freezer -11 C Food utensils stored in sanitary condition. All baking racks stored with single use covers. Note: Climate control room temperature must be maintained at 4 C if food product will be processed and stored in these areas for prolonged periods of time i.e. over 2 hour periods. If the rooms are not maintained at 4 C all potentially hazardous foods (ingredients and finished products) cannot be allowed to reach temperatures over 4 C for no more than 2 hours. Foodhandling procedures are to be revised to reflect this change in practice and staff trained accordingly. Choices store and deli departments have been closed. If changes of premise layout or equipment relocation is proposed, scaled floor plans are to be provided to Burnaby Health Protection for review.