INSPECTION REPORT Health Protection TSTY-AGV26Y

PREMISES NAME Real Canadian Superstore #1551 - Deli		Tel: (778) 545-0431 Fax: (778) 545-0469
PREMISES ADDRESS 2332 160th St Surrey, BC V3S 9N6		INSPECTION DATE December 21, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rob Comack		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 16

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two hand sinks in the deli area were not supplied with hand soap. Paper towel dispenser in salad bar kiosk was also empty. Corrective Action(s): Corrected during inspection. Ensure all hand sinks are supplied with warm water, liquid soap and paper towels at all times the store is operational. Violation Score: 15

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No proof was available for food safety training for staff member on site at time of inspection. Corrective Action(s): Ensure copies of staff Food Safe certificates (or certificates from an equivalent food safety course) are kept on site for review. At least one staff member with this training must be on site at all times. Violation Score: 1

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

Comments

*General sanitation excellent. No pest issues observed during inspection. *Quat sanitizer available at 200ppm in spray bottles and from dispensers. *Slicers, knives and other utensils and equipment maintained and stored in clean condition. Slicers are cleaned and sanitized at a satisfactory frequency. *All cooler and freezer temperatures satisfactory. All units equipped with thermometers. *Discussed shelf life for opened products in coolers - OK. *Hand washing practices and glove use satisfactory. Non-latex gloves are in use. *Full 3-compartment warewashing methods are in use. *Hot holding of samosas measured at > 60 C. *Hot holding of rotisserie chickens measured at > 60 C. *Probe thermometer available on site. Rotisserie items are checked for adequate cooking temperatures on a per-batch basis; records are kept. *Temperature logs are kept up to date.