INSPECTION REPORT Health Protection ALUI-B8YTPZ

PREMISES NAME Hansel Deli		Tel: (604) 372-4101 Fax:
PREMISES ADDRESS 5804 176th St Surrey, BC V3S 4E2		INSPECTION DATE February 1, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Shamshen Singh		NEXT INSPECTION DATE 1 Month
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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Food Safety plan needs to be updated for the meat smoking process for your pepperoni and kolbassa (these are the only two meats that the premises smokes). Spoke with staff on site. As well, there are some corrections needed to be made to the current food safety plan for: Liver Pate, head Cheese, Pork Fat with onion. Corrective Action(s): Sample food safety plans provided to staff member, along with templates. Please submit updated food safety plans to your district EHO for review. Violation Score: 1

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

Comments

Note: Operator was not present at time of inspection. Staff member indicated that operator would be away for a month and that there would be no smoking of any meats until his return. Routine inspection conducted: Handsink equipped with liquid soap, paper towels, hot/cold running water All temperatures satisfactory: -Coolers at 4 deg C or less -Freezers at -18 deg C or less -Sandwiches are pre-made & packaged for display as per the directions by the previous district EHO; they are not made to order -Raw meats all kept in the upright freezer -Stove in back area with ventilation fumehood used to cook previously frozen soups -General sanitation satisfactory -No signs of pests at time of inspection -3 compartment sink in back area with bleach available to sanitize -Smoke room/unit was closed at time of inspection, floor underneath and around it were clean and free of debris -Quat sanitizer spray at 200 ppm Quats located in front area and in back meat prep area -FoodSafe certified staff member on site -All foods stored off floor -Permit is available and valid decal