INSPECTION REPORT Health Protection DSOG-BH6PJJ

PREMISES NAME Safeway #4900 - Snack Bar & Deli		Tel: (604) 584-8285 Fax: (604) 584-9605
PREMISES ADDRESS 10355 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE October 21, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Frank Chirico		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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen egg patties being thawed at room temperature. Corrective Action(s): Thaw all frozen food items inside the cooler at < or 4C. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: One of the plastic covers at the sandwich prep cooler is broken. The temperature of the sandwich prep cooler maintained at < 4C at the time of the inspection. The operator stated that a new cover has been ordered. Corrective Action(s): Install a new cover to at the sandwich prep cooler. Correct by: as soon as part is available. Violation Score: 3

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

Comments

- General sanitation is good. - All handwashing stations (two front/one back) supplied with hot/cold running water, soap, and paper towels. - Surface sanitizer available in designated spray bottles at 200ppm QUAT concentration. Ensure to have sanitizers at the front of the kitchen to sanitize food contact surfaces (ie sandwich prep counter). - Three compartment sink available for manual dishwashing. Sanitizer available at 200ppm QUAT concentration. - High temperature dishwasher achieved 72.5C at the plate's level during the final rinse cycle. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. A professional pest control company inspects on a routine basis. - FODOSAFE trained staff on duty. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - All hot holding units > or = 60C - Thermometers available in all coolers and freezers. - Daily temperature logs kept on site and up to date.