INSPECTION REPORT Health Protection AMAC-CSARMH

PREMISES NAME Tilbury Shop		Tel: (604) 940-8300 Fax:
PREMISES ADDRESS 2 - 7550 76th St Delta, BC V4G 1K6		INSPECTION DATE May 29, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harminder Dhaliwal		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] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The beef donair meat was kept at room temperature. When asked for how long the operator gave different answers multiple times. Corrective Action(s): The meat was discarded and adultered. It was explained to the operator that once the meat is done cooking, you must place it in a hot holding unit or cool it and put it away in the fridge. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There was no sanitizer prepared at the time of inspection. Corrective Action(s): The operator prepared a sanitizer spray bottle and a sanitizer bucket of Ostrosan sanitizer at 272 to 700 ppm range. Make sure that sanitizer is readily available at all times so employees can adequately clean food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer bottle did not have sanitizer inside. Corrective Action(s): Ensure that all bottles that are labelled have that what it says on the label inside. Check with test strips to ensure accurate concentration. Not doing this may cause confusion for employees where they might think they are using sanitizer to clean food contact surfaces but it is only water. Correction Date: immediately. Violation Score: 3

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

Comments

General sanitation is good. Hand sinks have hot/cold running water and are stocked with paper towels and soap. 3 compartment sink available with Ostrosan used for sanitizing step. (test strips available) Cooler temps operating at or below 4 degrees C. Freezer temps operating at or below -18 degrees C. Hot holding units operating at or above 60 degrees C. No signs of pests. Pest management plan in place. Fume hood cleaned and serviced. FoodSafe Certified staff present at time of inspection. Secondary cook step is performed on donair meat. The washrooms are kept clean.