INSPECTION REPORT Health Protection AHEN-BA3TQX

PREMISES NAME Safeway #4920 - Deli		Tel: (604) 589-4774 Fax: (604) 589-4581
PREMISES ADDRESS 8860 152nd St Surrey, BC V3R 4E4		INSPECTION DATE March 8, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Josh Richardson		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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: 1) Hot holding unit/case was not equipped with a thermometer inside it. Hot-holding temperatures of the food however were being conducted using a 2 hours basis according to the Manager. 2) Display cooler adjacent to the hot holding unit did not have a thermometer inside it. It was mentioned that this cooler was cleaned on Wednesday and the thermometer may have been misplaced. Corrective Action(s): 1) Ensure a thermometer is available to monitor the temperature of the hot-holding unit is maintained at or above 60 degrees C in addition to the internal temperature checks of the hot potentially hazardous food; Correct within 2 weeks. 2) Manager had a spare thermometer on-site and placed it into the display cooler (Corrected) Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Staff member was washing their hands prior to preparing sandwiches. Walk-in-cooler and other coolers were at or below 4 degrees C (40 degrees F) and were equipped with thermometers. Upright three door freezer was at or below -18 degrees C (0 degrees F). Hot-held food was stored at or above 60 degrees C (140 degrees F). Two probe thermometers were available on-site. Dishwasher final rinse temperature was at or above 71 degrees C (actually measured at 74.3 degrees C) at the plate. Dishwasher final rinse gauge was in good working order. 200 ppm QUATS sanitizer was available from the dispenser and inside buckets with wiping cloths. Prep. sink was operational. No signs of recent pest activity were present at the time of inspection. Note: Manager had a certificate from completing the requirements of "Retail Council of Canada FoodWise Food Safety Program". This will be reviewed to determine if it is equivalent to FOODSAFE level 1 or not. BCCDC document of Food Handlers Training Courses Equivalent to BC FOODSAFE Level 1 as of January 14, 2019 was provided. Please contact the district Environmental Health Officer if you have any questions (business card was provided).