INSPECTION REPORT Health Protection LKIM-CR4QWY

PREMISES NAME Suzette`s Deli		Tel: (604) 291-2750 Fax: (604) 291-2750
PREMISES ADDRESS 116 - 3993 Henning Dr Burnaby, BC V5C 6P7		INSPECTION DATE April 21, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Injaz Park		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Beef in hot holding unit measured to be at temperatures of 55 degrees Celsius. CORRECTED DURING INSPECTION - Beef was consumed in less than 2 hours. Owner explained beef in hot holding units is used up in 10-20 minutes and no leftovers. . Corrective Action(s): Ensure lids remain closed on hot holding units. Rice was measured to be at temperatures greater than 60 as lid was closed. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Some take out containers and food items observed to be stored in washroom space. . Corrective Action(s): Relocate this items. Nothing but washroom related items or chemicals are to be stored in washroom space. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Possible rodent droppings observed on floor in hard to reach areas - difficult to see. Food debris on floor and lower shelves in hard to reach areas. Some additional cleaning in corners are needed due to space constraints. . Corrective Action(s): Clean these areas. Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - One functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Hair restraints in use - Hair nets and hats observed - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection *** Obtain sanitizer test strips NOTE: Facility is two compartment sink only. Staff using large plastic tub to soak dishes with sanitizer. This is not best practice however staff were able to accurately demonstrate sanitizing. Three compartment sink is needed in space.