INSPECTION REPORT Health Protection JCHW-AC8QU5

PREMISES NAME Save On Foods #910 - Meats		Tel: (604) 599-6760 Fax: (604) 599-6761
PREMISES ADDRESS 100 - 7320 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE July 26, 2016	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Gord Gauthier		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Meat display cooler ranged from 0C (left side) to 6C (right side). Cooler unit recently completed a defrost cycle but right side does not appear to be able maintain proper refrigeration temperatures. Corrective Action(s): Service or adjust cooler unit and ensure entire unit is capable of maintaining 4C or less at all times. Correction date: July 28, 2016. Violation Score: 9

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

Comments

-Meat and Seafood Departments are connected -Meat department cooler was at 3C; Meat cutting area was at 6C (maximum allowable limit for cutting room 10C). -Customer area meat coolers ranged from 0C to 4C. -Customer area freezer was at -12C *Temperatures have not been taken for Sunday and Monday - ensure staff properly monitor temperatures to verify cold holding units are at 4C or less at all times. -3-compartment sink used for cleaning and sanitizing (front area and meat cutting room). Quats solution tested at 200ppm. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Meat cutting room paper towels need to be installed into the dispenser and front area liquid hand soap does not fit in the dispenser - order the correct soap for the dispenser to facilitate proper handwashing. -Staff member observed practicing proper glove usage/hand hygiene. -Foods properly stored off the floor, covered, and protected from contamination. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.