INSPECTION REPORT Health Protection DWAG-BBTTA9

PREMISES NAME Save On Foods #2215 Kitchen		Tel: Fax:
PREMISES ADDRESS 17745 64th Ave Surrey, BC V3S 1Z2		INSPECTION DATE May 3, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wes Lewis		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): 1. 2 bottles of sanitizing spray bottles at the front area were empty at the time of inspection. 2. Back kitchen area did not have any hard surface sanitizer available for use. Corrective Action(s): 1. Refill the empty sanitizer bottles with 200 ppm quaternary ammonium sanitizer from the dispenser. 2. Obtain a sanitizing spray bottle with 200 ppm quaternary ammonium sanitizer for the back kitchen area. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris observed under the stand-up freezers at the front kitchen area and under the shelving units at the back hallway area. Corrective Action(s): Clean the aforementioned area. Follow your sanitation plan for regular cleaning schedule. Correct by: May 3, 2019. Violation Score: 3

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

Comments

Routine inspection: - Coolers (display, under the counter, walk-in, chicken, prep) maintained at 4C or less. - Under the counter cooler #1 was broken. No food items were stored inside at the time of inspection. - Freezers maintained at -18C or less. - Hot potentially hazardous food items hot held at above 60C. - Sushi rice at pH 4.0 tested with pH test strip. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm quaternary ammonium available from the dispenser. - 3 compartment sink available for manual dish washing. - Food items stored off the ground and organized. - Temperature records maintained and available for review. - No pest activities observed.