INSPECTION REPORT
Health Protection
DWAG-BCWUAR

PREMISES NAME
Save On Foods #2263 - Deli
Tel: (604) 574-1202
Fax: (604) 574-1219
PREMISES ADDRESS
18710 Fraser Hwy
Surrey, BC V3S 7Y4
INSPECTION DATE
June 7, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Mike Bryant (Store Manager)
NEXT INSPECTION DATE
June 10, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 10

Critical Hazards: Total Number: 2
206 - Hot potentially hazardous food stored/displayed below 60 C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cooked chickens used for striping were left at room temperature. Internal food product temperature measured at 30C.
Corrective Action(s): Staff volunteered to discard the chicken. Ensure cooked chickens are either stored at 4C or less or 60 or above.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Automatic hand washing station for the deli section dispensed water at 57C. Hot and cold water faucet not available for easy adjustment. Staffs were unable to wash their hands at this temperature.
Corrective Action(s): Service the aforementioned hand washing station to ensure water temperature is adjusted lower so warm water is available for hand washing. Correct by: today.
Violation Score: 5


Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection:
- Coolers (walk-in, display, under the counter) maintained at 4C or less.
- Stand-up freezer maintained at -20C.
- Hot potentially hazardous food items hot held above 60C.
- 200 ppm quats sanitizer available in spray bottle and from the dispenser.
- 3 compartment sink with sink plugs available for manual dishwashing.
- Meat slicers were cleaned and sanitized every 2 hours.
- Food items were covered and protected from contamination.
- Temperature records maintained and available for review.
- General sanitation satisfactory.
- No pest activities observed at the time of the inspection.

Note: Email a copy of your food safe level 1 certificate to the Environmental Health Officer.