INSPECTION REPORT Health Protection ADIG-CF8TH4

PREMISES NAME Save On Foods #902 - Deli		Tel: (604) 607-6555 Fax:
PREMISES ADDRESS 100 - 26310 Fraser Hwy Aldergrove, BC V4W 2Z7		INSPECTION DATE June 9, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Drying rack of the 3 compartment sink: Rack is placed in large black trays and submerged in water. Equipment is sitting in water or sanitizing when air drying. Area is not sloped to allow dishes to drain while air drying. A film of oil or other substance was on the surface of the pooling water/sanitizer. Corrective Action(s): Operator poured out the tray of water and resanitized rack during the inspection. Thank you. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Line prep cooler adjacent to slicer and behind garbage bin: missing back panel. Food debris and food residue is accumulating inside and on side edging of machine. Corrective Action(s): Pull out line cooler and thoroughly clean and sanitize back side and inside. Remove all food debris. Date to be completed by: Today Replace panel with cleanable, durable cover. Date to be completed by: 1 month. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cabinets about the 3 compartment dishwashing area are worn, edges of laminate surfacing have peeled off, exposing underlayer and raw wood. Ceiling panel above oven vent and above food prep counter is missing. No slope for dish drying area. Dishes are sitting in pooling water and not adequately air dried. Corrective Action(s): Repair or replace cabinet faces to ensure all surfaces are durable and can be easily cleaned. Date to be completed by: Next inspection, 6 months. Replace ceiling tile with durable, easily cleanable panel. Date to be completed by: 1 month Long term solution is needed for the dishwashing area. Dishes and equipment need adequate drainage when air drying and cannot be sitting in pooling liquid. Air drying is a part of the dishwashing process to ensure dishes are properly cleaned and sanitized. This ensures bacteria and other pathogens are destroyed in the process. Clean and sanitized dishes need to be protected from re-contamination. For now, operators and deli staff will need to be vigilant in pouring out water and making sure excessive water does not pool and touch clean dishes in this area. There is also concern about the capacity and sizing of this 3 compartment sink verses the type, complexity and amount of food prepared in this facility. For example, cutting boards and trays are larger than the sanitizing sink. Spray on sanitizer where necessary to do sanitizing and clean-in-place procedures. Date to be completed by: 3 months Violation Score: 9

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

Comments

Hand wash station adequately supplied with soap and paper towel in dispensers, hot and cold running water. Walk in cooler <4C. All items adequately covered and protected from contamination. Display coolers <4C. Line rep coolers <4C Deli meat coolers <4C. Sushi coolers <4C. No sushi items were past best before. Items were not overly stacked. Hot holding deli chicken >60C. Hot holding appetizers display and self serve warmers >60C. Deli chicken storage and cooking process observed. Slicers are cleaned with Quat every 2-4hrs. Be sure that staff are noting down times and cleaning as monitoring for today has not been recorded. Quat sanitizer >200ppm. Paper towel sitting on table next to slicer, please put on dispenser to protect from contamination. 3 compartment sanitizer >200ppm. Food prep areas have generally adequate sanitation and equipment are generally well maintained. No pests noted at the time of inspection.