INSPECTION REPORT Health Protection YTAN-CNNRTJ

PREMISES NAME Fresh Street Market #8 - Deli		Tel: (604) 575-1488 Fax: (604) 575-1468
PREMISES ADDRESS 101 - 15127 Hwy 10 Surrey, BC V3S 9A5		INSPECTION DATE February 2, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Grace MacInnes		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held butter chicken, saag paneer, and chana masala were measured to be at around 50C. Corrective Action(s): Staff adjusted temperature setting for the hot-holding unit at time of inspection. Ensure the food is finished/sold within the next hour. For improperly hot-held food: A) If temperature of food is below 60C for less than 2 hours, ensure food is first reheated to 74C then placed in hot-holding unit to be held at 60C or hotter. B) If temperature of food is below 60C for more than 2 hours, discard the food. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Deep cleaning required in the deli department for equipment (coolers including door handles/seals, dishwasher interior and door seal) and in hard-to-reach areas/under equipment. Corrective Action(s): As dicussed, ensure deep cleaning is completed at least once a week. Correct by: 1 week Violation Score: 9

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

Comments

- Hand sink in deli department was properly supplied in hot and cold running water, liquid soap, and paper towels. - High-temperature dishwasher reached above 73C at the dish surface during rinse cycle. - Hot-held soups and rice at self-serve station were maintained at 60C or hotter. Hot-held rotisserie chicken maintained at above 60C. - Quats sanitizer solution available at 200 ppm in spray bottles and at three-compartment sink. Test strips available for use. - Deli walk-in cooler, all display coolers, and undercounter coolers measured at 4C or colder. - Deli slicer is thoroughly cleaned and sanitized every 2 hours. - Temperature logs available for review and up to date. - Food storage practices satisfactory. - Pest control in place. No signs of pest activity noted in this department at time of inspection.