INSPECTION REPORT Health Protection SSZO-AWEN9V

PREMISES NAME Suzette`s Deli		Tel: (604) 291-2750 Fax: (604) 291-2750
PREMISES ADDRESS 116 - 3993 Henning Dr Burnaby, BC V5C 6P7		INSPECTION DATE February 28, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Injaz Park		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sandwich prep cooler is measured to be 8.9oC (air temperature). Food temperature is measured to be 5.6oC (feta cheese stored in cooler overnight). No temperature log available for review. Operator indicated most foods are transferred to prep cooler this morning (now 9am). Corrective Action(s): Do not store any perishable items in cooler until temperature can be maintained at 4oC or less. Foods stored in cooler overnight were discarded. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Spaghetti sauce in domestic warmer noted at 46oC. Staff indicated sauce was cooked earlier in the morning then transferred to warmer to keep warm until lunch time. Dial at warmer was at 1. Corrective Action(s): All perishable foods must be kept hot, not warm, at over 60oC. Keep dial at 2 or higher at all times. 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: Sandwich prep cooler is too warm at 8.9oC Corrective Action(s): Adjust or fix cooler so that temperature is maintained at 4oC or less at all times Violation Score: 3

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

Comments

Health permit is posted Beverage cooler: 3.4oC Fruit to-go cooler: 0.9oC White domestic cooler: 1.8oC 2-door cooler: 3oC Freezers: -14oC to -18oC Hot holding: soup at 61oC; rice at 70oC Hot and cold running water available Liquid handsoap and paper towel present at handwashing station General sanitation is satisfactory No signs of pests at time of visit Discussed manual dishwashing procedures with staff. Bleach sanitizer is sprayed at dishware after washing and rinsing. Only spray with sanitizer for bigger equipment that can't be washed in sinks (ie. slicer). Soak dishware instead in sanitizer for 2 minutes. Bleach sanitizer in spray bottle >200ppm chlorine. Reduce concentration to 100ppm (1/2 teaspoon bleach/1L water).

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-AWEN9V
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment