INSPECTION REPORT Health Protection JCHW-CDFPK3

PREMISES NAME Save On Foods #2255 - Restaurant/Kitchen		Tel: (604) 589-0176 Fax: (604) 589-0178
PREMISES ADDRESS 15615 104th Ave Surrey, BC V4N 2H4		INSPECTION DATE April 13, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Store Manager		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Coffee area sanitizer container used to wipe down steaming attachment and spray bottle in the kitchen area had no detectable Quats sanitizer. Corrective Action(s): Ensure sanitizer is maintained at 200ppm to properly sanitize equipment and food contact surfaces. Sanitizers were refilled and tested at 200ppm. Ensure sanitizer is allowed to dispense for a few seconds prior to filling the spray bottle and containers. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoop was stored inside a food container with the handle in direct contact with the food. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop was removed at the time of inspection. Violation Score: 3

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

Comments

Coffee Area: -Under counter cooler was at 4C. -Sandwich cooler was at 3C. -Customer area cooler was at 2C. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottle labelled and tested at 200ppm. -Ice machine was clean and sanitary. Scoop stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. Kitchen Area: -Walk-in cooler was at 3C. -Poultry walk-in cooler was at 3C. -Sushi cooler was at 4C (top and bottom). -Poke cooler was at 3C (top) and 2C (bottom). -Taco station prep cooler was at 4C. Lids have been added to the tops of inserts and ice has been added to the bottom of the cooler. -Display cooler was at 4C. -Under counter cooler units (by the poke area) were at 4C. -Sandwich area prep cooler was at 4C (top and bottom). -Customer area coolers were at 4C. -Upright cooler was at 4C. -Upright freezer was at -18C. -Hot holding was greater than 60C. Food items are time tracked and discarded between 2 to 4 hours, based on the product. -Sushi rice had a pH of 4.0. Sushi rice pH tested and recorded for each batch. -Temperatures are checked and recorded daily (cold holding, hot holding, and cooking). -Blast cooler was used to rapidly cool foods. -Cooked chicken cooled in a shallow metal container. Chicken was at 4C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum of 71C required for proper sanitizing). -3-compartment sink used for manual warewashing. Quats sanitizer dispensing at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Raw meats stored separately from ready-to-eat foods. -Foods properly stored off the ground and covered. -Customer area foods properly protected from potential contamination. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operation. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until January 19, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.