Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-C5UTF7
PREMISES NAME
Wal-Mart #5853 - Deli/Bakery		Tel: (604) 541-9015
Fax:
PREMISES ADDRESS
2355 160th St
Surrey, BC V3S 9N6		INSPECTION DATE
August 13, 2021		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Dana Purington		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: One hand sink located on deli side is not functional (foot pedal appears to be non-functional) and a sign is posted "do not use." Note: A work order has already been placed to repair hand sink, per management on site, and hand sink is in process of being repaired.
Corrective Action(s): Ensure hand sink is repaired so that it is in good working order and to provide increased accessiblity for hand washing. Note: Another nearby hand sink is available and properly equipped for hand washing. Contact the Environmental Health Officer (EHO) once hand sink has been repaired. Date to be corrected by: August 20, 2021.
Violation Score: 3

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

Routine inspection conducted:
Walk in poultry cooler at 3 degrees C.
Walk in deli cooler at 2 degrees C.
3-door under counter cooler (middle) at 2 degrees C.
3-door under counter cooler (left) at 2 degrees C.
Closed deli display cooler at 2 degrees C.
Walk in bakery cooler at 1 degree C.
Retail area bakery/deli coolers at 4 degrees C or less.
Walk in bakery freezer at -18 degrees C.
Retail area bakery freezer at -22 degrees C.
Hot holding internal food temperatures at 60 degrees C or more.
Proper food storage practices in use (e.g. off floor, raw animal products separate from ready-to-eat)
Temperatures monitored electronically.
Warm running water, liquid hand soap, and paper towels available in deli/bakery areas for hand washing.*
Stored equipment / utensils maintained in sanitary condition.
Discussed deli slicer use, cleaning, and sanitizing practices. No concerns identified.
Three compartment sinks (deli/bakery) properly equipped for manual ware washing.
Pot and pan washer measured 77 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C at the utensil surface).
Sanitizer available in labeled spray bottles at 200 ppm quats.
Hair nets and non-latex gloves available.
No signs of pest activity observed.
*One hand sink is non-operational at time of inspection and work order has already been placed. Refer to 308 for details.