Report No. ADIG-CWHUSC

INSPECTION REPORT
Health Protection
ADIG-CWHUSC

PREMISES NAME
IGA 017 (Deli/Bakery)

Tel: (604) 514-8301
Fax: (604) 514-8357

PREMISES ADDRESS
102 - 22259 48th Ave
Langley, BC V3A 8T1

INSPECTION DATE
October 11, 2023

TIME SPENT
1 hour

OPERATOR (Person in Charge)
Al Schiedel

NEXT INSPECTION DATE
6 Months

INSPECTION TYPE
Routine

ACTION TAKEN

FOOD SAFETY & SANITATION

ADMINISTRATIVE
Information Provided

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: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)]
Observation: 2 flies in the bakery case. (Corrected During Inspection)
Some flies in the bakery/deli area on walls and ceiling.
Corrective Action(s): Fly light is in place.
Use alternate form of capturing or minimizing flies.
Follow up with pest control for appropriate measures.
Date to be completed by: Immediately.
Violation Score: 9

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: 1. Bags of flour stored in the corner on the floor, bags stacked on top of other bags.
2. Covers for baking racks are in poor condition, full of rips and tears and small pieces coming off (Corrected During Inspection).
3. White, square, display containers for deli section have cracked edges.
Corrective Action(s): 1. Store all food items in pest proof containers and off the floor.
2. Replace with new covers or disposable covers.
3. Replace or repair containers or use only wrapped items on these containers.
Date to be completed by: 6 months.
Violation Score: 9

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

Comments

Food Handler Hygiene
o Hand wash stations are fully supplied with liquid soap and paper towels in dispensers
o Operators had clean clothing for food preparation
o Staff washrooms appear clean and are fully supplied for hand hygiene
o Public washrooms are clean and fully supplied for hand hygiene

Storage Temperatures
o Cold holding Coolers are below 4C - No food items past best before
o Cold holding Freezers are below -18C
o Hot holding food items are at 60C - Soup, self serve, measured 67C internal temperature

Food Processing and Food Protection
o Food Storage - Food is stored in covered containers.
-Coolers are organized to prevent cross contamination

Maintenance and Sanitation
o Dishwasher - Final rinse temperature is >71C at the plate surface (72C measured)
o Sanitizer buckets - have 200ppm Quats
o Storage of chemicals is separate and away from food
o Condition of equipment and surfaces - food contact surfaces and equipment are in good repair and clean condition
o Pest control - Operators have a pest control contractor in place and there are no signs of pests at the time of inspection.
o Sanitation Plan - Operators have a sanitation plan in place

Administration
o Staff is certified in Food Safety. Some dates expire November 2023 and will need the refresher course.