INSPECTION REPORT Health Protection MBEK-BKNV4Y

PREMISES NAME Real Canadian Superstore #1551 - Deli		Tel: (778) 545-0431 Fax: (778) 545-0469
PREMISES ADDRESS 2332 160th St Surrey, BC V3S 9N6		INSPECTION DATE January 9, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rob Comack		NEXT INSPECTION DATE January 10, 2020
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: Hand washing sink located closest to walk in freezer has no cold running water available (valve turned off). Corrective Action(s): Ensure hand sink is supplied with both hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper hand washing. Ensure no leaks are present. Date to be corrected by: January 10, 2020. 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 conducted: Walk in cooler at 2 degrees C Walk in chicken cooler at 2 degrees C Closed deli display case at less than or equal to 4 degrees C "Beef/salami" under counter cooler at 2 degrees C "Poultry" under counter cooler at 3 degrees C "Pork" under counter cooler at 1 degree C Open display cases at less than or equal to 4 degrees C "Bunker" coolers at less than or equal to 4 degrees C or less Prep cooler at 3 degrees C (above and below) Walk in freezer at -18 degrees C Hot holding internal food temperatures at 60 degrees C or more Temperature records maintained. Probe thermometer is available on site for internal temperature checks Hand washing stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels* Non-latex gloves available Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottles and from dispenser at 200 ppm Three compartment sink supplied with hot and cold running water and three sink plugs Utensils maintained in sanitary condition It was stated that in use slicing equipment is sanitized at least every two hours. No signs of pest activity observed at time of inspection *Exception: Refer to violation 401.