INSPECTION REPORT Health Protection JCHW-B4RP7E

PREMISES NAME Fresh Street Market - Deli		Tel: (778) 578-8970 Fax: (778) 578-8975
PREMISES ADDRESS 303 - 15930 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE September 19, 2018	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Grace MacInnes		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Four containers of soup made the previous night were probed between 8C to 10C in the walk-in cooler. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Soups were discarded at the time of inspection. Rapid cooling of hot foods can be accomplished using shallow trays, stirring, cooling wands, etc. Violation Score: 5 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Chilli on the reheating area was probed at 43C. Soup has been in the heating area since 6:30am. Water level in the heating unit was only sufficient to cover the bottom of the insert. Corrective Action(s): Potentially hazardous foods must be rapidly reheated to 74C within 2 hours. Ensure water levels are sufficient to properly reheat foods rapidly. Chilli was discarded at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Multiple door seals throughout the deli area are broken and need to be replaced. Corrective Action(s): Replace broken door seals and ensure door seals are in good condition to prevent loss of cold refrigeration air. Correction date: 1 month Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Quats sanitizer spray bottle labels were faded/fallen off or sanitizer solutions were stored in pail labelled soap solution. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Once labels fade or fall off, they must be replaced. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on-site did not have valid FoodSafe Level 1 or equivalent training. Deli lead stated FoodSafe was completed and valid, but unable to locate information using FoodSafe database. Corrective Action(s): While facility is in operation, at least one person in the deli must have a valid FoodSafe Level 1 or equivalent. Staff are in the process of completing FoodSafe Level 1. Violation Score: 1

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

Comments

Main Deli: -Walk-in cooler was at 1C. -Deli display cooler ranged from 2C to 4C. -Burger station grill cooler was at 4C. -Burger station prep cooler was at 4C. Food stored on ice/water mixture was at 4C. -Cheese cooler was at 2C. -Chicken cooked to greater than 74C. Temperatures are checked and recorded. -Temperatures are checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum 71C required for proper sanitizing). -Quats sanitizer pails were at 200ppm. Changed every 2 hours. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Burger station utensils stored in water and water changed every 2 hours. -Deli slicer sanitized every 4 hours. Sanitizing logs are maintained. -Foods properly stored off the floor and covered. Raw and ready-to-eat foods properly separated. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. Sandwich Prep Area: -Prep cooler was at 4C (top and bottom). -Under counter cooler was at 4C. -Sandwich display cooler was at 4C. -Hot holding was greater than 60C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sanitizer spray bottle was tested at 200ppm. -Utensils stored in water and water pail changed every 2 hours. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. Front Deli Area: -Hot chicken time tracked. After 4 hours the items are removed. -Refrigeration units were at 4C. -Please contact the inspector if you have any questions or concerns.