INSPECTION REPORT Health Protection JCRH-CEGTD9

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 May 16, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Steve Lochhart		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] 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): No corrections entered

Comments

- All handwashing sinks in production areas were supplied liquid soap and paper towel - Sani buckets or spray bottles with quats sanitizer present in food production areas. Concentration of buckets and spray bottles checked measured 200ppm - All coolers in were operating at 4C or colder: - walk-in cooler (bakery) 1C - walk-in cooler (meat) 0C - walk-in cooler (kitchen) 0C - blast chiller 3C - fridge/freezer (cold prep room) 2C/-18C - sliding door cooler (RTE salad sandwich prep room) 4C - walk-in cooler (cheese) 3C - walk-in cooler (outbound) 0C - All freezers were maintaining product in a frozen state: - walk-in freezer (bakery) -20C - walk-in freezer (kitchen) -26C - walk-in freezer (old outbound) -21C - walk-in freezer (outbound) -22C - Blast chiller used for cooling cooked food items. Cooling log present and in use. - High temperature dishwasher operational and met required sanitizing temperature. Final rinse at dish surface was 72.2C - 3 compartment sink in bakery used for manual warewashing. Quats sanitizer present in sanitizing compartment of sink measured 200ppm. - Clean dishes and utensils were stored on shelving in a sanitary manner - Raw meat was stored on separate racks from ready to eat items within walk-in cooler. Recommend further separation via racks to designate portion of walk-in cooler for raw meat. - Foodhandling staff were wearing hair protection within production facilities. - No signs of pest activity noted at time of the inspection. Pest control contract in place with twice monthly service. An access opening was noted in cold prep room under sinks. Recommend covering to prevent pest access. - Overall sanitation of warehouse and production facilities was satisfactory. Ensure hard to reach areas of the floor in the bakery production area such as behind bins and around wheels of prep tables as some food debris/grime was noted.