INSPECTION REPORT Health Protection PKUR-CKJM4R

PREMISES NAME Real Canadian Superstore #1554 - Deli		Tel: (604) 592-5200 Fax:
PREMISES ADDRESS 8195 120th St Delta, BC V4C 6P7		INSPECTION DATE October 21, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Stephen Tam		NEXT INSPECTION DATE October 28, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Single-use towels not available at the handwashing sink in chicken processing cooler and the handwashing sink located behind meat slicers in the front area . Corrective Action(s): Ensure all handwashing sinks are equipped with hot/cold running water, liquid soap and single-use towels at all times. Repair/restock dispensers as needed. Correct immediately. Staff placed some paper towels near the sinks during the inspection as in interim solution. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection: Hand sinks (except for the sink in the chicken processing room) provided with liquid soap and paper towels. 400 ppm quats available for use in labeled spray bottles. 400 ppm quats dispensed from the chemical dispensing station at the 3 compartment sink. Meat slicer cleaned and sanitized at least every 4 hours. Separate slicers used for different types of meat. Walk in cooler at 4 C or below. Chicken processing room chilled at 4 C. Sandwich cooler with inserts at 4 C or below. Under the counter cooler for pizza preparation - not in use at the time of inspection. 2 door freezers at -18C. Meat display coolers at or below 4 degrees C. Retail area coolers at or below 4 degrees C. Hot holding at or above 60 degrees C. Permit to Operate posted in a conspicuous location. Staff observed wearing hair nets.