INSPECTION REPORT Health Protection RPAI-AF6VCM

PREMISES NAME Choices Market - General Store		Tel: (604) 541-3902 Fax: (604) 541-3903
PREMISES ADDRESS 3248 King George Blvd Surrey, BC V4P 1A5		INSPECTION DATE October 28, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 03, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): BBQ Chicken hot-holding display bottom shelf product measured < 60 C and the Chipotle Chicken soup measured < 60 C. Corrective Action(s): Adjust the thermostat up to achieve product temperatures > 60 C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Produce prep area cutting boards are discoloured and the procedure for sanitizing is inadequate. Corrective Action(s): Revise your produce cutting board sanitation procedures to make use of full strength bleach at end of the day as discussed. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Generally well maintained and operated. Sanitation is good. Refrigeration measures < 4 C. Freezer temperatures measure < -18 C. Triple-sink sanitizer in the meat cutting room measures 200 ppm Q. Spray sanitizers measure 200 ppm Q and 200 ppm Cl. The ice-machine requires a regularly scheduled thorough CIP procedure to clean and sanitize all internal plumbing and water contact parts. Determine when the last thorough cleaning and sanitizing of the machine was performed and advise our office by email (provided).