INSPECTION REPORT Health Protection JELR-CZXSYQ

PREMISES NAME Save On Foods #943 - Deli		Tel: (604) 948-9255 Fax:
PREMISES ADDRESS 1143 56th St Delta, BC V4L 2A2		INSPECTION DATE January 29, 2024	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Randy Davies		NEXT INSPECTION DATE 3 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding display cabinet - some food is below 140F (60C) and air temperature about 125F. Self serve hot holding buffet table is below 140F. Corrective Action(s): Corrected - temperature in hot food display cabinet was increased to 140F (60C). Note this equipment is scheduled for repair (see below). The self serve hot holding is for a limited amount of food for a limited amount of time (lunch time and then food is discarded) - as per deli manager. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One spray bottle in meat slicing area has no sanitizer (0ppm quats detected with test strip). Others show 200ppm as required. Corrective Action(s): Obtain fresh solution regularly and use test strip to verify concentration is 200ppm or as per label on chemical bottle. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sinks - one sink has no liquid soap and another has no paper towels. Corrective Action(s): Liquid soap and paper towels provided during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor in back of deli (cooking, dishwashing, and food storage areas) has food/dirt accumulation, especially under equipment and along floor wall junctions. Corrective Action(s): Follow a written, routine cleaning schedule and deep clean deli including the floor in hard to reach areas. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot holding display unit - air temperature <140F. Small volume of food at right side is below 140F (right side heat lamp is not working). Corrective Action(s): Hot holding unit temperature was increased during inspection and food is now at 140F or greater. Repair right side overhead heater if needed and continue to keep this area empty. Violation Score: 3

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

Comments

Deli Manager - verify that you have taken a Food Safe level 1 (or equivalent) course. Check expiry date. Assistant Store Manager - has Food Safe (or equivalent) training. ***Temperature records - record corrective actions if cold holding or hot holding temperature limits are not met. Cooler - 2 door salad prep cooler was at 14C as per your records (cooler is empty). Deli staff advises this cooler is not being used for long term storage of food. Salad ingredients stored in walk in cooler. Other cold holding - coolers at 4C or colder with exception of sandwich prep table (upper inserts variable temperature/under inserts is <4C). Discussed with deli manager. Hot holding display - see above. Self service cooked bbq chicken and hot soup - at 60C or hotter - good. Defrosting frozen food in cold running water. Hand washing - Some hand sinks with hot/cold water, liquid soap, and paper towels. One sink with no soap and one sink with no paper towels. See above. Quats sanitizer in triple sink at 200ppm (wash, rinse, sanitize, air dry). Two spray bottles with 200ppm quats. See above. Dishwasher not in use. ***Single service utensils and take away containers for customers is mandatory. Provide an update as to if/when the dishwasher will be repaired. Cleaning - see above. Pest control - monitor and clean as part of pest control. Inspection carried out with Deli Manager.