INSPECTION REPORT Health Protection GNAH-CHBRLM

PREMISES NAME European Deli & Catering		Tel: (604) 514-9010 Fax:
PREMISES ADDRESS 106 - 22314 Fraser Hwy Langley, BC V3A 8M6		INSPECTION DATE August 15, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 19, 2022
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 = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Danby black fridge in the front store measured at 8C. Operator removed and moved Cream and other potentially hazardous food to a cooler at the back. Corrective Action(s): Repair or replace the fridge so that can maintain food temperature at or below 4C. Provide working thermometer in the unit. Log temperature twice daily and maintain the log updated. Do not store perishable food until the unit is repaired. Date to be corrected by: Immediately Violation Score: 15

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 - Cooling process of roast beef was discussed with staff. Ensure to follow food safe cooling procedure for cooked meat. Ensure cooked meat is cooled down from 60C to 20C within max 2 hours and from 20C to 4C within max 4hours. Reminder: Temperature monitoring log has not been kept updated or present at the time of inspection. Ensure to measure food temperature in each cooling unit twice daily and record. Temp records must be kept on-site. Record dishwasher final rinse temperature once daily. Measure and record hot holding unit temperature twice at least once daily. - hand washing stations are fully supplied with hot/cold running water, liquid soap and paper towels in dispenser. - QUAT 200-400 ppm sanitizer provided in sani-buckets and in 2- compartment ware washing sinks. Wiping cloths observed being stored in the sanitizer solution. Thank you! - Meat slicer and cheese slice wash and sanitizing procedure were discussed and observed to be properly followed. One staff with Food Safe Training present at the time of inspection. Front store: Display coolers measured at or below 4C. Thermometer available in units. - Black under the counter cooler at the cabinet side measured at 4C or colder. - Soup in Hot holding unit measure at 60C or hotter. - Upright display cooler measured at 4C or colder. Back room/kitchen - Dishwasher registered at or above 71C - Vegetable cooler measured at 4C or colder. - Prepackaged meat cooler measured at 4C. Thermometer available in the unit. - Cheese cooler measure at 4C or colder. - Chest freezers measured at -18C or colder. - Floor is clean and free of food debris and build-ups No obvious sign of pest activity observed at this date.