INSPECTION REPORT Health Protection MBEK-B4STR7

PREMISES NAME Wal-Mart #5853 - Deli/Bakery		Tel: (604) 541-9015 Fax:
PREMISES ADDRESS 2355 160th St Surrey, BC V3S 9N6		INSPECTION DATE September 20, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dana Purington		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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: Deli: - Raw meat walk in cooler at 1 degree C - Deli walk in cooler at 4 degrees C. Items are packaged and stored off the floor. - Central under counter cooler at 1 degree C - Right under counter cooler at 3 degrees C *Note: Left under counter cooler is not in operation. No food storage. - Service case (left and right side) at 2 degrees C - Store floor bunkers at 4 degrees C or less - Display cases at 4 degrees C or less - Hot holding internal temperatures at 60 degrees C or more Bakery: - Walk in cooler at 1 degree C - Display cooler at 4 degrees C or less - Walk in freezer at -21 degrees C - Reach in freezer (store floor) at -21 degrees C General: - Quaternary ammonium compounds (quats) sanitizer available at 200 ppm in labeled spray bottles and at three compartment sinks. - Built in drain plugs available for three compartment sinks - Pot and pan washer was measured at 75 degrees C at the utensil surface (minimum required: 71 degrees C at utensil surface) - Hand washing stations are unobstructed and supplied with warm running water, liquid hand soap, and single use paper towels. *Note: Hand washing station located between deli and bakery departments was supplied with water that was hot to the touch (47 degrees C - mixed valve). A work order was placed at time of inspection to have water temperature adjusted to a more comfortable setting. - Three deli slicers available. It was stated that each deli slicer is used on a four hour rotation and in-use deli slicer is disassembled, cleaned and sanitized every two hours. - Tongs for baked items stored in sanitary manner - General sanitation excellent. Utensils and equipment stored in sanitary condition. - Employees wear hair nets and clean clothing. It was stated that aprons are changed between tasks. - Chemicals stored separately from food - Temperatures are logged using an automated system. Daily summary reports are available on site. - No signs of pest activity observed - FOODSAFE requirements met at time of inspection. Certificate produced expires in February 2021.