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 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 = 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.