INSPECTION REPORT Health Protection ADIG-CSTT76

PREMISES NAME Save On Foods #902 - Deli		Tel: (604) 607-6555 Fax:
PREMISES ADDRESS 100 - 26310 Fraser Hwy Aldergrove, BC V4W 2Z7		INSPECTION DATE June 15, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Sushi prep counter, rice, equipment left for >1hr after prep. 2. Single service containers / take out container storage area drawers: accumulation of crumbs and food debris inside. 3. Trolley with single service containers, other equipment, clutter. Area accessible by public. 4. Cabinets above the dishwashing area: surfacing is worn and chipped from moisture, wear and tear. Corrective Action(s): 1. Take time to take down and clean equipment after the day's prep, not hours after. (Completed during the inspection) 2. Ensure all drawers, inside cabinets are cleaned out on a regular basis. 3. Items on trolley are accessible by public. Store elsewhere, organized, inside small drawers or a cabient. Protect from contamination and prevent public access. 4. Resurface/repair cabinets, ensure these are duriable and made of a cleanable surface. Violation Score: 9

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

Comments

Hand wash sink supplied with liquid soap and paper towels in dispensers. Deli service staff also use gloves. Paper towel dispenser is located across the sandwich prep station, inconvenient to access. Please ensure staff are adhering to hand hygiene practices, and wash hands as frequently as needed. Minimize touching of facet to turn off tap. Gloves should be changed as frequently as necessary, especially when switching tasks, after cleaning and before touching food surfaces. Gloves need to be properly disposed. Hairnets, if a standard requirement by the Franchise/Corporation, should be made readily available to staff in each department. No hair nets were available. One potentially used one inside drawer amongst other items. Store hair nets in a clean manner (e.g. individually packaged in a clean container or box). Walk in coolers <4C. Sushi counter cooler <4C. Sandwich coolers <4C. Deli service cooler <4C. Self serve coolers <4C. Temperature logs record temperatures in correct ranges, no need for corrective actions. Warming units >60C. Display warming unit >60C. Self serve warming units >60C. Food is stored covered inside coolers, organized and protected from contamination, great job. Sanitizer bottle 200ppm Quats 3 compartment sink sanitizer 200ppm Quats Food contact surfaces appear to be clean and in good repair. No signs of pests at the time of inspection. Pest control maintained by Third Party Contractor.