INSPECTION REPORT Health Protection DSOG-ATQV27

PREMISES NAME Save On Foods #939 - Deli		Tel: (604) 501-9281 Fax: (604) 501-9292
PREMISES ADDRESS 12130 Nordel Way Surrey, BC V3W 1P6		INSPECTION DATE December 4, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) John McKenzie		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
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Handles of tongs were touching the food items inside the hotholding unit. 2) Food preparation was being done directly beside the handwashing station. Corrective Action(s): 1) Ensure that the handles of tongs do not touch the food items. 2) Food preparation must be done on designated prep tables. Food may become contamination from water splashes when prepared adjacent to the handwashing station. 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 stocked with cold/hot running water, soap, and paper towels. - All coolers (walk in, prep, undercounter, display) < or = to 4C. - All freezers (walk in, upright) < or = to -18C. - Hot holding units > or = 60C. - Temperature log was available, kept up to date. No temperature issues noted at the time of the inspection. - Most food items are stored in plastic insert containers with lids, dated, and labeled. - Three compartment sink available for manual dishwashing. Quat sanitizer available. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Do not store dirty plates inside the sanitizing compartment. This compartment is designated for only sanitizing purpose. - Surface sanitizer available in spray bottles at 200 ppm Quat solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area) at all times to clean and sanitize any food contact surfaces. Change the solution regularly to ensure the effectiveness - Dry storage area is satisfactory. - Vinyl gloves, hair nets worn by staff. - No signs of pest activity at the time of the inspection. Orkin Pest Control company inspects weekly. The most recent pest report required the operator to seal the gap at the bottom of the front door. A door sweep was installed.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-ATQV27
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: All food items audited for trans fat restriction meets the limits set by the Public Health Impediment Regulation.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment