INSPECTION REPORT
Health Protection
JCHW-B3FPDR

PREMISES NAME
Save On Foods #910 - Deli
Tel: (604) 599-6760
Fax: (604) 599-6761
PREMISES ADDRESS
100 - 7320 King George Blvd
Surrey, BC V3W 5A5
INSPECTION DATE
August 8, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Gord Gauthier
NEXT INSPECTION DATE
August 15, 2018
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 = 14

Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Middle handwash station did not have any single use paper towels.
Corrective Action(s): Ensure all handwash station are equipped with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1) Prep cooler was at 8C. Cooler setting was on the lowest setting.
2) Door handles for the prep cooler require repairs.
Corrective Action(s): 1) Adjust cooler and ensure it can maintain 4C or less before using for the storage of cold potentially hazardous foods. Cooler was set to "normal" setting at the time of inspection.
Correction date: August 15, 2018
2) Ensure door handles are services or repaired and all equipment is maintained in good working order.
Violation Score: 9


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

Comments

-Both walk-in coolers were less than 4C.
-Deli display cooler ranged from 2C to 4C.
-Customer area coolers were at or below 4C.
-Upright freezer was at -13C.
-Hot holding deli cabinet was greater than 60C.
-Chicken hot holding cabinet in the customer area was greater than 60C.
-Temperatures are checked and recorded daily.
-Poultry cooker to greater than 74C. Records are kept to verify cooking temperatures.
-Cleaning and sanitizing carried out in the 3-compartment sink. Sink plugs present and Quats sanitizing solution tested at 200ppm.
-Quats sanitizer spray bottles tested at 200ppm and properly labelled.
-Deli slicer sanitized every 4 hours.
-General food storage practices good at the time of inspection.
-General sanitation good at the time of inspection.
-Facility serviced by a professional pest control operator.
-No signs of pests noted at the time of inspection.
-Please Contact the inspector if you have any questions or concerns.