INSPECTION REPORT Health Protection KLIU-CHVV2S

PREMISES NAME Save On Foods #996 - Meat & Seafood		Tel: (604) 298-8412 Fax: (604) 298-5083
PREMISES ADDRESS 4399 Lougheed Hwy Burnaby, BC V5C 3Y7		INSPECTION DATE September 2, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jagtar Bains		NEXT INSPECTION DATE September 09, 2022
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 = 9

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handsink in cutting room did not have hot water. Automated sink was kept on for about a minute, only cold was dispensing. According to department manager, they are not sure which valve controls the hot water to that handsink. Corrective Action(s): Turn on the hot water supply to this handsink. All handsinks must be fully supplied with hot and cold water. For an automated sink, the mixed water supply must be at least warm (no more than 38C). Date to be corrected by: September 9, 2022. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed 1 package of shrimp skewers and 1 package of tuna thawing in still cold water in the prep sink. Surface temperature of both packages were at 4C. Corrective Action(s): Cold water tap was turned on at time of inspection. Frozen food must be thawed under cold running water until the time of use. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following areas: > Stainless steel panels to the display cooler --> marinade residue is dripping from the top down. > In cutting room --> packaging materials noted underneath the prep tables. Corrective Action(s): Clean and sanitize above mentioned areas as per your sanitation plan: > Remove marinade residue and packaging materials. Date to be corrected by: September 9, 2022. Violation Score: 3

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

Comments

Routine Temperature controls: > Walk-in cooler: 4C > Cutting room cooler: 2C > Display cooler: 2C > All retail display coolers measured 4C or colder. > All retail coffin freezers measured -18C or colder. > Cutting room ambient temperature: 7C > Walk-in freezer (shared with other departments): -18C General: > Front handsink supplied with hot+cold water, liquid soap and paper towels. > 200ppm QUATS sanitizer solution available at 3 compartment sink and in spray bottles. > Adequate lighting in the cutting room. > Reviewed cleaning and sanitizing procedures for cutting boards and knives - no concerns. > This location does not sell bivalve shellfish. > No signs of pests at time of inspection. No signature required due to COVID protocols. Report printed and reviewed with assistant store manager on site.