INSPECTION REPORT Health Protection JELR-CSJ26R

PREMISES NAME Thrifty Foods #9466 - Deli		Tel: (604) 948-9210 Fax: (604) 948-9218
PREMISES ADDRESS 1207 56th St Delta, BC V4L 2A6		INSPECTION DATE June 5, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ryan Bancroft		NEXT INSPECTION DATE 10 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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 of the deli and the sandwich prep areas. Coolers are at temperatures <4C/ 40 F (deli display, walk in cooler, cheese display, chicken cooler, sandwich under counter, sandwich self serve, other deli self serve) - good. Time limit for sandwiches - made daily. Check sandwich display cooler in several areas (front and back of shelves) as temperature varies. Cooked chicken - 74C+++ verified during inspection and verified by staff - good. Hot holding of chicken - hot holding self serve cabinet 60 C/ 140 F or hotter. Chicken temp above 60C - good. *** Check accuracy of your indicating thermometer for the hot holding cabinet. Replace with accurate thermometer if needed. Soup hot holding - 60C/140F or hotter - good. Records show soup is reheated to 74C/165F before hot holding - good. ***Verify reheating to 74C occurs within 2 hours for soup. Cooling of boneless chicken - in cooler below 4C. Temperature records for coolers and hot holding are being kept - good. Hand washing sinks in the sandwich prep area and the deli area have hot/cold water, liquid soap and paper towels in dispensers. Staff also wear non-latex disposable gloves. Staff wear hair nets and uniform. At least one person per shift is to have a valid Food Safe Level 1 certificate - ok. Check expiry dates and renew before certificate expires. Meat slicer is cleaned and sanitized at least every 4 hours -good. Quats sanitizer measured using test strip - 200ppm dispensed into bucket and 200ppm in spray bottle - good. Commercial dishwasher has a hot water final sanitizing rinse - 180F reading on final rinse water gauge and 160 F measured inside of the machine - good. Pest control monitoring in place. Trap empty and no obvious signs of pests. Cleaning - ok. Follow a written cleaning schedule. Copy of this report to be emailed to Store Manager and Deli Manager.