INSPECTION REPORT Health Protection CHAS-CKARLT

PREMISES NAME Save On Foods #963 - Deli		Tel: (604) 596-2944 Fax:
PREMISES ADDRESS 7015 120th St Delta, BC V4E 2A9		INSPECTION DATE October 17, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Nav Kandola		NEXT INSPECTION DATE 6 Months
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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Concentration of the quats sanitizer was less than 200ppm quats (no color change noted on the test strip). Corrective Action(s): Solution in the bottles have been replaced. Ensure that levels are adequate before filling. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The food items inside one of the refrigerated display case were 45F/7C (measured twice 15mins apart). Must be at 40F/4C to be safe. The items were packaged two days ago and were not exposed to ambient temperature handling earlier in the day. Corrective Action(s): Service the unit. Violation Score: 3

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

Comments

Ensure that the test strips used for verifying the pH of the sushi rice is appropriate. The test strips does not have a color change for 4.2 (4 then 4.5). Report on the log sheet the numeric value rather than the shade of green only. When marking the vacuum packaged smoke salmon with the use by date, please follow the manufacturers direction. Two packages were marked incorrectly. General sanitation is good. Dishwasher temperature is satisfactory. Handwashing stations are satisfactory. Thermometers are available. Temperature recording are done. Temperature of the food items in the hot holding units are satisfactory.