INSPECTION REPORT Health Protection AFOK-BM4V6W

PREMISES NAME Save On Foods #2207 - Deli		Tel: (604) 930-8773 Fax: (604) 588-7856
PREMISES ADDRESS 10312 King George Blvd Surrey, BC V3T 2W5		INSPECTION DATE February 24, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Clark Foulds		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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 trays of rotisserie chickens stored inside the enclosed warmer were kept less than 60C internally. The measured internal temperature of food product was only at 48C. Temperature recording didn't coincide with the temperature recording sheet. Improper hot holding of this product was noted on the last routine inspection. Corrective Action(s): Food product were discarded. Ensure the necessary adjustments are made to ensure hot foods are kept at lest 60C or above. Also, ensure accurate time and temperature measurements are taken and recorded. 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 and the following were noted: All cooler units less than 4C Hot holding unit, with the exception of the cut rotisserie chickens were kept at least 60C or above. 3 compartment sink satisfactory and sanitizing compartment was filled with a 200 - 400ppm quats solution. Quats test strips available. Hand washing stations satisfactory. All food items stored at least 6 inches off the ground. No pest activity noted. Facility has a monthly contract with a pest control company and pest reports available. Note: Ensure that there is a proper labeling system in place to identify the correct manufacture best before date for all bulk foods that has not been portioned stored in the walk-in cooler such as cheeses or deli meats.