INSPECTION REPORT Health Protection LKIM-D45QA7

PREMISES NAME Suzette`s Deli		Tel: (604) 291-2750 Fax: (604) 291-2750
PREMISES ADDRESS 116 - 3993 Henning Dr Burnaby, BC V5C 6P7		INSPECTION DATE April 8, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Injaz Park		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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink blocked with sanitizer solution upon arrival of EHO CORRECTED DURING INSPECTION . Corrective Action(s): Ensure hand sink is freely accessible at all times. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw eggs stored above ready to eat food items . Corrective Action(s): Ensure all raw eggs are stored with other raw meat products and stored below ready to eat food items . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required throughout. Food splatter and debris found in following locations: - Floor - Under equipment - Freezer front - Dry storage container fronts . Corrective Action(s): More thorough and deep cleaning required especially in hard to reach areas. Better organization as facility is extremely small. Ensure adequate dry storage and areas for storage of equipment . Violation Score: 3

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

Comments

COMMENTS - No evidence of pests - 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 - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - One functional sink plugs available for use observed - All food items covered in cooler and freezer units - Common use items washed and sanitized frequently every 2 hours or more frequently as necessary - Hair restraints in use - Hair Nets - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection