INSPECTION REPORT Health Protection MBEK-B2ZUDP

PREMISES NAME Real Canadian Superstore #1551 - Deli		Tel: (778) 545-0431 Fax: (778) 545-0469
PREMISES ADDRESS 2332 160th St Surrey, BC V3S 9N6		INSPECTION DATE July 25, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rob Comack		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 conducted: - Walk in cooler at 3 degrees C - Walk in chicken cooler at 1 degree C - Closed deli display case at 1 to 4 degrees C - "Beef/salami" under counter cooler at 2 degrees C - "Poultry" under counter cooler at 3 degrees C - "Pork" under counter cooler at 2 degrees C - "Meals to go" open display case at 3 degrees C - Pizza open display case at 4 degrees C - "Bunker" coolers (4) at 4 degrees C or less - Prep cooler at 1 degree C (below) and 3 degrees C (above) - Walk in freezer at -17 degrees C - Hot holding internal temperatures (roast chicken, samosas, Jamaican patties) at 60 degrees C or more - Prepared food items were observed to be dated, covered, and stored off the ground - Temperature records maintained. An NSF probe thermometer is available on site for internal temperature checks. Note: Blast cooler not turned on at time of inspection. Most recent temperature logs indicate food temperatures of 1 to 2 degrees C. - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottles and from dispenser at 3-compartment sink at 200 ppm. Three sink plugs available for manual ware washing. - Discussed cleaning and sanitizing of equipment and utensils, including slicers. Slicers are disassembled for cleaning and sanitizing every two hours or following use. - Staff wear hair nets and aprons. Proper hand washing was observed at time of inspection. - No signs of pest activity observed