INSPECTION REPORT Health Protection YTAN-B75ULQ

PREMISES NAME Real Canadian Superstore #1521 - Deli		Tel: Fax:
PREMISES ADDRESS 7550 King George Blvd Surrey, BC V3W 2T2		INSPECTION DATE December 4, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 10

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel in paper towel dispenser at hand sink. No paper towel for hand sink in poultry walk-in cooler. Corrective Action(s): All hand washing stations must always be supplied with liquid soap and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Paper towel dispenser at hand sink located inside the poultry walk-in cooler has been removed. Corrective Action(s): Re-install a paper towel dispenser for this hand sink. All hand sinks must be properly equipped with a liquid soap dispenser and a paper towel dispenser. Correct by: 1 week. Violation Score: 5

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

Comments

- Hand sinks supplied with hot and cold running water, and liquid soap **Ensure all hand washing stations are equipped with paper towels as well! - Quats sanitizer solution available at 200 ppm from dispenser and in spray bottles - All coolers were at or below 4C - Freezers were below -18C - Hot holding unit for samosas and jamaican patties measured to be at 50C - 60C in different areas of unit. Equip hot holding case with a separate thermometer. Deli manager stated that food items held in hot holding unit (samosas and Jamaican patties) are discarded after 3 hours. - Hot holding unit for rotisserie chickens measured to be at 68C - Food storage practices satisfactory; all food stored off the floor and properly covered - Meat slicers cleaned and sanitized every few hours. *Ensure meat slicers are sanitized every 4 hours at a minimum. - Temperature records well maintained - No signs of pest activity noted, pest control in place.