INSPECTION REPORT Health Protection JCHW-C95R5U

PREMISES NAME Save On Foods #2255 - Restaurant/Kitchen		Tel: (604) 589-0176 Fax: (604) 589-0178
PREMISES ADDRESS 15615 104th Ave Surrey, BC V4N 2H4		INSPECTION DATE November 26, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Store Manager		NEXT INSPECTION DATE December 02, 2021
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 = 3

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Taco station prep cooler was at 6C to 8C. Corrective Action(s): Ensure potentially hazardous foods are stored at or below 4C to prevent the potential growth of pathogens and or the formation of toxins. Strategies to maintain food temperatures at 4C include using an ice/water mixture under the insert and covering the food items with covers to prevent the loss of cold refrigeration air. Foods can also be time tracked - stored at ambient temperature for 4 hours - after 4 hours the products must be discarded if not used.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops were stored inside the ingredient container. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3

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

Comments

Coffee Area: -Prep cooler was at 4C. -Sandwich cooler was at 4C. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottle labelled and tested at 200ppm. -Coffee steaming attachment sanitized with 200ppm Quats sanitizer after each use. -Ice machine was clean and sanitary. -General sanitation good at the time of inspection. Kitchen Area: -Walk-in cooler was at 2C. -Walk-in cooler for chicken was at 4C. -Sushi cooler was at 4C (top and bottom). -Poke cooler was at 4C (top and bottom). -Display cooler was at 4C. -Blast cooler was at 4C. -Upright cooler was at 4C. -Under counter cooler units were at 4C. -Customer area coolers were at 4C. -Upright freezer was at -18C. -Hot holding was greater than 60C. Food items are time tracked and discarded between 2 to 4 hours, based on the product. -Sushi rice had a pH of 4.0. Sushi rice pH tested and recorded for each batch. -Temperatures are checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Raw meats stored separately from ready-to-eat foods. -Foods properly stored off the ground and covered. -Customer area foods properly protected from potential contamination. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operation. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until January 19, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19: -Self service food station equipped with hand sanitizer and signage reminding patrons to sanitize their hands prior to using utensils.