INSPECTION REPORT Health Protection DWAG-CJHUFR

PREMISES NAME Save On Foods #2235 - Meat & Seafood		Tel: (604) 536-4522 Fax: (604) 536-3036
PREMISES ADDRESS 1641 152nd St Surrey, BC V4A 4N3		INSPECTION DATE September 22, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Wayne Allan		NEXT INSPECTION DATE September 27, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One sanitizing spray bottle measured at a concentration at less than 100 ppm. 200 ppm is required for proper sanitizing of food contact surfaces. Corrective Action(s): Discard and refill the bottle with 200 ppm quats sanitizer. Clean and sanitize the food contact surfaces around the area. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Rodent activities noted in the walk-in cooler. Corrective Action(s): Professional pest control contracted by the store. Continue to monitor for any activities. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sanitizer dispenser unable to dispense 200 ppm quats sanitizer and staff had stopped using this dispenser. Corrective Action(s): Service / fix the dispenser to ensure 200 ppm quats sanitizer is provided. Correct by: immediately. Violation Score: 3

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

Comments

Routine inspection: - Coolers (display, walk-in) maintained at 4C or less. - Ice tables maintained at 4C or less. - Freezers functional. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Meats stored off the ground and covered. - General sanitation satisfactory. - Temperature records maintained using MicroThermo (automated system).