INSPECTION REPORT
Health Protection
JCHW-AJCS26

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
February 7, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Gord Gauthier
NEXT INSPECTION DATE
February 21, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Issue Correction Order


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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Undercounter cooler (right side) was not functioning at the time of inspection. This has been an ongoing issue since a routine inspection was carried out on August 11, 2016. Cooler is currently not being used.
Corrective Action(s): Service cooler unit and ensure it can maintain 4C at all times. All equipment in a facility must be in good working order. Public Health Act Correction Order has been issued.
Correction date: 2 weeks.
Violation Score: 9


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

Comments

-Poultry walk-in cooler was at 3C.
-Ready-to-eat foods walk-in cooler was at 4C.
-Display case cooler was at 4C.
-Customer area refrigeration units were less than 4C.
-Hot holding case was greater than 60C.
-Customer area hot holding case was greater than 60C.
-Refrigeration temperatures checked and recorded daily.
-Cooking temperatures checked and recorded for each batch (temperatures were greater than 74C).
-3-compartment sink by the poultry walk-in cooler Quats dispenser tested at 200ppm to 400ppm (minimum concentration of 200ppm required. Concentration in excess of 400ppm may be toxic for health)
-3-compartment sink by the ready-to-eat walk-in cooler Quats dispenser tested at 200ppm.
-Both handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff observed practicing proper glove use procedures (changed when they become potentially contaminated).
-Quats sanitizer spray bottles properly labelled and tested at 200ppm.
-Food items properly stored off the floor, covered, and protected from potential contamination.
-General sanitation good at the time of inspection.
-Facility monitored by a professional pest control operator. No signs of pests noted at the time of inspection.
*FoodSafe Level 1 certificates issued prior to July 29, 2013 (no expiry date) expire on July 29, 2018. In order to recertify, students must either successfully complete a FoodSafe Level 1 or online refresher course (foodsafe.ca).
-Public Health Act Correction Order has been issued regarding the non-functioning undercounter cooler. Failure to comply with the conditions of Order may result in the issuance of a violation ticket. If the operator does not agree with the conditions of the Order, a review and reconsideration, in writing, must be submitting to the Environmental Health Officer indicating the reason(s) for a review/reconsideration.
-Please contact the inspector if you have any questions or concerns.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JCHW-AJCS26
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.08 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment