INSPECTION REPORT Health Protection JCHY-BZNPGS

PREMISES NAME Save On Foods #2263		Tel: (604) 574-1202 Fax: (604) 574-1219
PREMISES ADDRESS 18710 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE March 31, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Mike Bryant (Store Manager)		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Built-up of debris/mildew in the ice machine in the back warehouse area. Corrective Action(s): Clean and disinfect the ice machine to be clear of any built-up of debris/mildew. Corrected by: Immediately. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Seafood Department handwashing sink is obstructed with containers. Meat Department handwashing sink is obstructed with a metal tote being infront of the sink. Corrective Action(s): Remove the containers and metal tote away from the handwashing sink in order to have ease of access to handwashing. Operator corrected at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Stainless steel worktable beside the 3-compartment sink in the produce back storage area has a built-up of debris undernealth. Corrective Action(s): Clean and disinfect undernealth the stainless steel worktable. Corrected by: Next routine inspection. Violation Score: 3

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

Comments

Routine Inspection conducted today. COVID-19 Assessment conducted. COVID-19 Safety Plan onsite and posted. Mask policy in place. Physical distancing decals and directional arrows in place. Occupancy limit posted at entrance. Sanitizer available for customer use. Signage posted at front door to advise people who display COVID-19 symptoms to not enter. Plexiglass barrier in place at front till. Covid health screening for staff/visitors done and documented. Store Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. All cold-holding unit met temperature health requirements. Temperature records well maintained. QUATs dispenser and spray bottles measured at 200ppm. Test strips available. High-temperature dishwasher for bulk scoops is measured at 85C at the manifold for the final rinse cycle. Bulk food scoops are stored in a sanitary manner. Baby formula are within expiration dates. NOTE: Ensure bulk food sections have signs notifying customers to sanitize hands prior to using scoops and sanitizers readily accessible for customers. No signs of pest observed. Bakery Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. All cold-holding unit met temperature health requirements. Temperature records well maintained. QUATs dispenser and spray bottles measured at 200ppm. Test strips available. High-temperature dishwasher final rinse measured at 190F at the manifold. No signs of pest observed. Meat/Seafood Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. All cold-holding unit met temperature health requirements. Temperature records well maintained. QUATs dispenser and spray bottles measured at 200ppm. Test strips available. Processing room is measured at <10C No signs of pest observed. Overall, facility is well organized and clean.