INSPECTION REPORT Health Protection LKIM-CWQPX5

PREMISES NAME Suzette`s Deli		Tel: (604) 291-2750 Fax: (604) 291-2750
PREMISES ADDRESS 116 - 3993 Henning Dr Burnaby, BC V5C 6P7		INSPECTION DATE October 18, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Injaz Park		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked onions stored at room temperature. Internal temperatures of 22 degrees Celsius observed Cooked chicken observed to have internal temperatures of less than 60 degrees Celsius. Internal temperature of 35 degrees Celsius observed at time of inspection. The chicken on the top layer closer to the warming unit was above 60 degrees however those further away from the heat source were less than 60. Owner explained today there was a double batch of chicken due to all the orders. The cooked onions were not in hot holding unit and cooked chicken is in hot holding unit elevated from point of heat source at time of inspection. CORRECTED DURING INSPECTION - items returned to reheating units and reheated. Most chicken used up during inspection. . Corrective Action(s): Obtain additional hot holding units for cooked onions if no room in one hot heat heating unit. There should be no holding of food items at temperatures less than or equal to 60 degrees for undefined amounts of time. Ensure smaller batches closer to the heating source as unit is limited in amount of food that can be hot held. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required throughout. Food splatter and debris found in following locations: - Floor - Equipment fronts - Shelves - Dry storage container fronts . Corrective Action(s): Ensure adequate cleaning occurs. More thorough and deep cleaning required especially in hard to reach areas. . Violation Score: 3

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

Comments

COMMENTS - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - One functional sink plugs available for use observed - All food items covered in cooler and freezer units - Hair restraints in use - hair nets - Back door closed during inspection and tight fitting - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable mandolin in good sanitary condition, Containers storing items in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Facility struggles with space. The facility needs more floor space to expand business and additional hot holding units for cooked items. Consider adding additional storage space or reducing customer space. NOTE: only one sink plug observed at time of inspection. Obtain additional sink plugs NOTE: wooden shelves are coated with sealent according to owner to seal and prevent absorption of grease or food spills NOTE: Facility has domestic cooler. This unit is not ideal for commercial space as domestic units are not capable of maintaining temperatures of less than 4 degrees Celsius in restaurant settings. Domestic coolers are more likely to fail when used for commercial purposes. .