INSPECTION REPORT Health Protection MBEK-AHBVTZ

PREMISES NAME Safeway #4939 - Meat & Seafood Dept		Tel: Fax:
PREMISES ADDRESS 12825 16th Ave Surrey, BC V4A 1N5		INSPECTION DATE January 5, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 10 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 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

-Full service meat cooler at 1 degree C. -Full service seafood cooler at 1 degree C. -Self service cooler at 2 degrees C. -Upright cooler at 0 degrees C. -Walk in cooler at 1 degree C. -Packaged meat cooler at 1 to 3 degrees C. -Freezers at or below -18 degrees C. -Foods well organized and covered. -Shellfish tags available upon request. Staff stated that shellfish tags were kept for 90 days. -Cutting room temperature at 11 degrees C. -Chlorine and quats sanitizers available. Chlorine sanitizer measured 100 to 200 ppm. NOTE: Quats sanitizer measured at 400 ppm. Quats sanitizer diluted and measured at 200 ppm. Staff stated that dispenser will be adjusted on the next day to dispense 200 ppm quats. Test strips available. -Staff stated that meat cutting equipment is washed and sanitized between meat types and at the end of the day. -Handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels.