INSPECTION REPORT Health Protection JSAS-B4RU23

PREMISES NAME Choices Market #518 - Production		Tel: (778) 379-5757 Fax: (604) 439-2458
PREMISES ADDRESS 110 - 8620 Glenlyon Pky Burnaby, BC V5J 0B6		INSPECTION DATE September 19, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Steve Lochhart		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Order Rescinded, No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # JSAS-B44RSN of Aug-29-2018 Food not cooled in an acceptable manner [s. 12(a)] (Kitchen department: Cooling records not maintained in an accurate, consistent manner. Cooling records do not indicate any food items processed have rapidly cooled within food safety standards.) Code 301 noted on Follow-Up inspection # JSAS-B4BRHG of Sep-05-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Cooling records are to incomplete and inconsistent how staff track rapid cooling of cooked food products.) Code 203 noted on Follow-Up inspection # JSAS-B4JSH8 of Sep-12-2018 Food not cooled in an acceptable manner [s. 12(a)] (Cooling records are not completed by staff for cooked, cooling food items. Singapore salad noted on cooling log - stored in walkin cooler, internal temperature 26 C, hours after cooling process had begun. Record for singapore salad indicated product was 6 C, records are inaccurate or staff are not verifying internal temperature of food item using a probe thermometer.)

Comments

Reviewed cooling records. Cooling records have been conducted for each batch of cooked food product. Cooling records completed to reflect food items reached 4 C within a safe time frame. For 2 instances product did not reach 4 C in time, product was discarded and noted on record sheet. Cooling method was refined for these products to accelerate their cooling. Ensure cooling logs are conducted routinely for cooked food items and retain records for review. Correction Order complied with and rescinded.