INSPECTION REPORT Health Protection DSEA-AWKRZ8

PREMISES NAME Super Valu #3308 - Deli		Tel: (604) 421-3776 Fax:
PREMISES ADDRESS 1601 Burnwood Dr Burnaby, BC V5A 4H1		INSPECTION DATE March 5, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Mike Belich		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 Yes 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): Whole roasted chicken in the hot holding case found to have an internal temperature of 108F. Corrective Action(s): Discarded. Ensure that all hot potentially hazardous foods are stored >140F at all times 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

=Handwash station stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C) and display coolers (3C) measured < 4 degrees C . upright freezer measured -16 degrees C =Chicken legs hot holding (71C), split pea soup hot holding (70C) measured > 60 degrees C =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method. =3rd compartment of sink contained sanitizer solution at 200 ppm QUATS and available in spray bottles =Dedicated prep sink available for food preparation =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Deli slicer was maintained in a sanitary manner =Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry.