INSPECTION REPORT Health Protection ACLK-BGKSZU

PREMISES NAME Save-On-Foods #944 - Store		Tel: Fax:
PREMISES ADDRESS 45635 Tamihi Way Chilliwack, BC V2R 0G3		INSPECTION DATE October 2, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Store Manager		NEXT INSPECTION DATE October 09, 2019
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] Sanitation Plan [s. 24]
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): 1) High temperature dishwasher/sanitizer not being used to sanitize scoops from bulk area and knives from produce department as staff says it doesn't work 2) Ensure scoops are properly washed and sanitized as per sanitation plan Corrective Action(s): 1) Repair/replace dishwasher so it maintains 71C at dish to ensure scoops are being properly washed and sanitized 2) Scoops must always be washed with soap and water, rinsed with water and sanitized in quats solution at 200ppm. As there is only a one compartment sink in the bulk area and a 1 compartment sink in the produce area, use bus bins in the mean time to allow for proper sanitizing 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: High temperature dishwasher not working according to staff and therefore not being used Corrective Action(s): Ensure dishwasher is at 71C at dish as all times to ensure scoops and knives etc are being properly sanitized Violation Score: 3

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

Comments

Meat department: hand sink fully equipped, all temps met health requirements, quats at 200ppm, general sanitation good Produce: hand sink fully equipped, 3 compartment sink is now a 1 compartment sink, equipment cannot be properly sanitized in a one compartment sink, please review floorplans and restore it to a minimum of a 2 compartment sink. Bulk foods: hand sink fully equipped Bakery: all temps met health requirements, hand sink fully equipped, quats at 200ppm -baby food expiry dates checked