INSPECTION REPORT Health Protection JGUU-BZNSD3

PREMISES NAME Safeway #4920 - Deli		Tel: (604) 589-4774 Fax: (604) 589-4581
PREMISES ADDRESS 8860 152nd St Surrey, BC V3R 4E4		INSPECTION DATE April 1, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Josh Richardson		NEXT INSPECTION DATE April 09, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Knives at the sandwich station was stored away with visible food debris. The facility's policy is to clean and sanitize knives after each use. Used knives were removed from the line. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed in the back storage area (next to RTE display cooler). Corrective Action(s): Remove all rodent droppings with 1:9 (bleach:water) mixture. Soak the droppings with sanitizer for 5-10 minutes then wipe it using paper towels. Ensure proper personal protective equipment is used. Contact your professional pest control company to continue to monitor for entry points. Increase general sanitation to discourage attracting rodents. Correct this as soon as possible before April 9, 2021 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher's sanitizing cycle was noted at 59C after 3 cycles. Corrective Action(s): The work order was placed at the time of inspection. The technician is expected to show up on the same day. Meanwhile, use 3 compartment sink for manual dishwashing. You may also use the dishwasher for washing step, then manually sanitize food contact surfaces. Correct this immediately. Violation Score: 9

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

Comments

Hand washing stations were equipped with hot and cold running water, liquid soap and paper towel. All the coolers were noted at 4C or below Freezer was at acceptable temperature. Hot holding soups were at or above 60C QUATS sanitizer was at 200 ppm General sanitation was adequate A staff with FOODSAFE level 1 or its equivalence was on site. Temperature checking of cooked foods with probe thermometer was noted at the time of inspection. Temperature log is available and up-to-date. Cleaning log was reviewed and it is adequate. Please refer to the inspection report JGUU-BZEQH2 for COVID19 related comments. Please contact your Environmental Health Officer if you have any questions. Follow up inspection is scheduled for April 9, 2021.