INSPECTION REPORT Health Protection ABRR-BGARRZ

PREMISES NAME Save On Foods #2235 - Kitchen		Tel: (604) 536-4522 Fax: (604) 536-3036
PREMISES ADDRESS 1641 152nd St Surrey, BC V4A 4N3		INSPECTION DATE September 23, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Joe Fouchon		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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat stored in prep sink measured at 14C Corrective Action(s): - Operator going to cook the meat, it was brought out less than two hours ago - always store potentially hazardous products at temperature less than 4C. Minimize the prep time to less than two hours at room temperature Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Doors and handles of cooler, freezers and hot holding unit not clean Corrective Action(s): Clean and maintain all handles and door knobs in clean and sanitary condition Violation Score: 3

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

Comments

-All handsinks are supplied with hot and cold running water, soap and paper towel - All coolers - Walk in cooler (vegetables), Walk in cooler (meats), Sushi prep cooler,Pizza prep cooler ,Full service display cooler, Milk cooler, Under counter coolers (two), Open display coolers are all measured at temperatures less than 4C - Accurate thermometers provided for cold holding units - Hot holding soups and gravy at 60C or above - Hot holding whole chicken, wings, pies, brisket at 60C or above - High temperature dishwasher measured 74C at utensil surface - Quats sanitizer measured 200 ppm in labelled spray bottles and from two dispenser units - Equipment and utensils stored in sanitary condition - Food storage practices are satisfactory - No evidence of pest activity at time of inspection - Temperature records available and well maintained - General sanitation is satisfactory NOTE: Ensure that pizza on display for sale must be time tracked. No time tracking on white board behind counter was observed at the time of inspection