INSPECTION REPORT Health Protection LKIM-AYMRSX

PREMISES NAME Guildford Wal-Mart #3098 Bakery/Deli		Tel: (604) 582-1413 Fax:
PREMISES ADDRESS 1000 Guildford Town Centre Surrey, BC V3R 1N3		INSPECTION DATE May 10, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Peter Thompson		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 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

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - traps empty of rodents during time of inspection - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - BOTH Bakery and Deli sinks set up during time of inspection - Three functional sink plugs available for use at BOTH three compartment sinks - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT and labelled with today's date - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - First In First out and date stamping methods observed in use in cooler units - Raw meat stored away from Ready to Eat food items - raw chicken has separate walk-in cooler unit - Meat slicer stored in good sanitary condition - staff cleaned in place during time of inspection; units are sanitized after each use - Hair nets in use - Good hand washing practices observed - Light covers in place - Cooler handles and seals in good sanitary condition - Staff present today has re-taken FoodSafe ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information ****NOTE: Black garbage bag used to contain plastic cake containers is not best practice. All other items in walk-in cooler of Bakery were in food grade clear plastic bags. Continue to use ONLY clear, food grade bags for storage of all food equipment.