Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHW-CK6SKM
PREMISES NAME
Save On Foods #2255 - Restaurant/Kitchen		Tel: (604) 589-0176
Fax: (604) 589-0178
PREMISES ADDRESS
15615 104th Ave
Surrey, BC V4N 2H4		INSPECTION DATE
October 13, 2022		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Store Manager		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: Ice machine was found to have bacterial biofilm growth on the dispenser component
Corrective Action(s): Ensure ice machine is properly cleaned and sanitized on a regular basis to prevent ice from potential contamination.
Violation Score: 3

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

Coffee Area:
-Under counter cooler was at 4C.
-Sandwich cooler was at 4C.
-Customer area cooler was at 4C.
-Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Quats sanitizer spray bottle labelled and tested at 200ppm.
-Coffee steaming attachment sanitized after each use. Quats sanitizer was at 200ppm.
-Blender sanitized after each use.
-General sanitation good at the time of inspection.
-No signs of pests noted at the time of inspection.

Kitchen Area:
-Blast cooler was at 4C
-Walk-in cooler was at 4C.
-Poultry walk-in cooler was at 3C.
-Sushi cooler was at 4C (top and bottom).
-Poke cooler was at 4C (top and bottom).
-Taco station prep cooler was at 4C.
-Display cooler was at 4C.
-Under counter cooler units ( across the poke area) were at 4C.
-Sandwich area prep cooler was at 4C (top) and 3C (bottom).
-Customer area coolers were at 4C.
-Upright cooler was at 4C.
-Upright freezer was at -18C.
-Hot food items are time tracked and discarded between 2 to 4 hours - records are being maintained.
-No sushi rice to check at the time of inspection.
-Temperatures are checked and recorded daily (cold holding, hot holding, and cooking).
-High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum of 71C required for proper sanitizing).
-3-compartment sink used for manual warewashing. Quats sanitizer dispensing at 200ppm.
-Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Raw meats stored separately from ready-to-eat foods.
-Foods properly stored off the ground and covered.
-Customer area foods properly protected from potential contamination.
-Scoops stored in a sanitary manner.
-General sanitation good at the time of inspection.
-Facility serviced by a professional pest control operation.
-No signs of pests noted at the time of inspection.
-FOODSAFE Level 1 valid until September 17, 2025.
-Please contact the inspector if you have any questions or concerns.
-Signature not required due to COVID-19.