INSPECTION REPORT Health Protection YTAN-BJSUNY

PREMISES NAME Real Canadian Superstore #1521 - Deli		Tel: (604) 599-3721 Fax:
PREMISES ADDRESS 7550 King George Blvd Surrey, BC V3W 2T2		INSPECTION DATE December 12, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Salad bar prep cooler requires cleaning and sanitizing. Corrective Action(s): Ensure to clean insides of all coolers at least once a week. Correct by: Today Violation Score: 3

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

Comments

- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels - Quat sanitizer solution available at 200 ppm - Three-compartment sink maintained in sanitary condition and sink plugs were available - All coolers were measured at 4C or colder. Freezers were measured at -18C or colder. - Raw poultry processing room at 4C or colder. Hand sink in poultry walk-in cooler was properly supplied. - Temperature records well maintained and up to date - Rotisserie chicken cooked to an internal temperature of 85C or hotter. One chicken on each roasting spit is probed (3 per batch). Chicken is packaged and placed into hot-holding display and held for 3 hours. After 3 hours, chicken is pulled, cooled in the blast chiller, and prepared into deli meals. - Hot-holding display for rotisserie chicken measured at 73C - Hot-holding case for samosas measured only at about 40C - 50C, however items are only held for 3 hours and then discarded. - Deli slicers had been in use. Staff stated slicers are cleaned and sanitized every 2 hours. - General sanitation satisfactory. No signs of pest activity noted at time of inspection. - Salad bar hand sink also properly supplied. Quat sanitizer solution available at 200 ppm. Three-compartment sink well maintained.