INSPECTION REPORT Health Protection 247958

PREMISES NAME Save On Foods #2221 - Deli		Tel: (604) 415-5111 Fax: (604) 415-9983
PREMISES ADDRESS 102 - 3433 North Rd Burnaby, BC V3J 0A9		INSPECTION DATE August 4, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ron World		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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 3-compartment sink is not in good working order. -Worker noted that there is a leak in the third sink (far right), so it is being used to rinse dishes. -The first sink is used for wahsing and the middle sink is being used for sanitizing step. Date To Be Corrected By: 2 weeks Corrective Action: -Repair leak in third sink to ensure workers can properly wash, rinse, and sanitize dishes in 3-compartment sink. Corrective Action(s): Violation Score: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Hot-holding units for rotisserie chicken and hot foods use an "Oven Thermometer" to monitor temperatures. -This type of thermometer monitors very high temperatures from 100 deg. C to 600 deg. F for cooking. -A hot-holding unit is designed to hold foods at 60 deg. C/ 140 deg. F. Date To Be Corrected By: 3 days Corrective Action: -Purchase the appropriate thermometers for hot-holding units to accurately monitor tempearture within an acceptable range. Corrective Action(s):

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

Comments

This inspection done by an EHO student. Comments: -3-door upright freezer: -18 deg. C -Deli meats display cooler: 1 deg. C -Salad display cooler: 2 deg. C -Line cooler on right-hand side: 3 deg. C *2 undercounter coolers in same area were not in use. -Hot-holding unit for hot foods: 75 deg. C -Hot-holding unit for rotisserie chicken: 58 deg. C (surface temperature) *Temperature gauge indicated unit was at around 140 deg. C *Internal temperature 60 deg. C -Outer walk-in cooler: 3 deg. C -Inner walk-in cooler: -1 deg. C -All deli display coolers on customer side: < and/or = 4 deg. C General Comments: -Staff demonstrated adequate knowledge of dishwashing in a 3-compartment sink. -Quats in spray bottle and dispenser measured at 200ppm. -Meat slicer is clean and well maintained. It is cleaned and sanitized at least 4x per day. -Temperature logs maintained. -Overall sanitation is satisfactory. -No signs of pest activity. -Food storage is organized. Raw meats are separated from ready-to-eat foods in walk-in cooler. -Handsink has hot/cold running water, liquid soap, and paper towels.