INSPECTION REPORT Health Protection JSAS-BN8RHW

PREMISES NAME Choices Market #518 - Production		Tel: (778) 379-5757 Fax: (604) 439-2458
PREMISES ADDRESS 110 - 8620 Glenlyon Pky Burnaby, BC V5J 0B6		INSPECTION DATE March 31, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Steve Lochhart		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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: 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)

Code 203 noted on Routine inspection # JSAS-BMSSHJ of Mar-17-2020 Food not cooled in an acceptable manner [s. 12(a)] Observation: Repeat violation: Cooling log records are maintained inconsistently. Currently staff who prepared food dishes are the same person responsible for documenting cooling process within blast chiller. Some staff provide detailed documentation that indicates food items cooled rapidly to ensure food safety, while some staff do not track the cooling rate of any products after cooking. Correction: Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours. Cooling rates must be verified using a probe thermometer and documented according to premise Food Safety Plan. Management must ensure documentation is consistently maintained by responsible kitchen staff for all cooled food items. Code 203 noted on Follow-Up inspection # JSAS-BMZRYX of Mar-24-2020 Food not cooled in an acceptable manner [s. 12(a)] Observation: Repeat Violation: Since previous inspection cooling log records are maintained inconsistently. Some staff are not documenting that foods reached 4 C in a safe time frame on the cooling log. Correction: Food product not verified to have reached 4 C within a safe time frame shall be discarded. Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours. Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan. Management must ensure documentation is consistently maintained by responsible kitchen staff for all cooled items.

Comments

Kitchen area sanitizer feeder adjusted, to dispense 200 ppm Quaternary Ammonia consistently. Sanitizer containers throughout kitchen area, tested 200 ppm Quaternary Ammonia. Sign off sheet for foodhandler staff to test sanitizer containers when setting up work area. Cooling records verified by senior staff and supervisors. Cooling records consistently maintained indicating foods reached 4 C or colder within safe time periods. Warehouse cleaning completed. Provided and discussed current COVID-19 control measures.