INSPECTION REPORT Health Protection JGUU-BZCMH2

PREMISES NAME Save On Foods #918 - Kitchen		Tel: (604) 930-1133 Fax: (604) 582-5723
PREMISES ADDRESS 9014 152nd St Surrey, BC V3R 4E7		INSPECTION DATE March 19, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ken Christensen		NEXT INSPECTION DATE 1 Month
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: High (≥30) Total Score = 53

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): A bowl of peeled garlic with few moldy pieces were observed in the Asian style cuisine kitchen. The bowl of garlic was discarded. Corrective Action(s): Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Following foods were discarded due to time and temperature abuse: - Sweet and sour pork (internal temperature: 8.4C) - Sesame chicken (internal temperature: 7.7C) - Cooked shaghai noodle (internal temperautre 5.7C) Corrective Action(s): Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. REPEAT VIOLATION - BBQ meats placed in the hot-holding cabinet had an internal temperature of 55C. BBQ meat was cooked about 1.5 hours ago. BBQ meat in the hot-holding cabinet was directed to reheat to or more than 74C for 15 seconds, and use it within 30 minutes. Any leftover is to be discarded. 2. Pre-portioned BBQ rib/pork/sausage in the display hot holding unit had an internal temperature of 35C. These were Pre-portioned about 1.5 hours ago. These BBQ meats were directed to reheat to or more than 74C for 15 seconds. After reheat, use/sell the products within 30 minutes. Any leftover is to be discarded. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Ventilation canopy in the Asian style cuisine kitchen was saturated with grease. The grease was dripping down from the top rim to the adjacent wall. Oil spills (either from oil dripping from the ventilation canopy or from other spills) were noted behind the stove. 2. Standing waster and grease build up was noted under the mechnical dishwasher. Corrective Action(s): 1. Remove the slats and clean it according to manufacturer's directions. Ventilation slats are to be cleaned on a weekly basis or as needed to prevent the build-up of oil. Clean and sanitize oil spills behind the stove. Correct this by: immediately. 2. Remove standing water and grease under the mechnical dishwasher. Correct this by: immediately. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1.The hot-holding cabinet for a whole BBQ duck's ambient temperature was noted at ~50C. The APW Wyott hot holding unit beside the dumpling station was noted at ~46C. 2. The 3 door cooler's (located by the Asian style cuisine kitchen entrance) ambient temperature was noted at ~11C. Corrective Action(s): Both of cited hot holding units to maintain a minimum of 60C. The 3 door cooler must maintain 4C or below. Adjust or service the machines. Correct this by: immediately. Violation Score: 9

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

Comments

1. Western Style Cuisine Hygiene and Sanitizing Hand washing stations are equipped with hot and cold running water, liquid soap and paper towels General sanitation is adequate QUATS sanitizer noted at 200 ppm as per test strips. Test strips available on site 2 sets of 3 compartment sinks were used for manual dishwashing. In-use utensils stored in a sanitary manner Adequate handwashing noted Staff demonstrates good hygiene (clean hair nets and gloves) Temperature (Maximum 4°C for coolers and -18°C for freezers, minimum 60°C for hot holding) Temperature of walk-in cooler was noted at 4°C or less Temperature of display cooler units were noted at 4°C or less Temperature of uncercounter coolers were noted at 4°C or less Temperature of hot holding units (wings, whole chicken) noted at 60°C or higher Temperature of freezers were noted at -18°C or less Temperature log available and up-to-date Time tracking in place for foods that are held at room temperature 2. Asian Style Cuisine Hygiene and Sanitizing Hand washing stations are equipped with hot and cold running water, liquid soap and paper towels QUATS sanitizer noted at 200 ppm as per test strips. Test strips available on site 3 compartment sink and 2 compartment sink were used for manual dishwashing. In-use utensils stored in a sanitary manner Adequate handwashing noted Staff demonstrates good hygiene (clean hair nets and gloves) Temperature (Maximum 4°C for coolers and -18°C for freezers, minimum 60°C for hot holding) Temperature of walk-in cooler was noted at 4°C or less Temperature of stand-up stainless steel cooler was noted at 4°C or less Temperature of uncercounter coolers (with one exception - see violation) were noted at 4°C or less Temperature of walk-in and stand-up freezers were noted at -18°C or less Temperature log available and up-to-date Time tracking in place for foods that are held at room temperature Foods in the display hot holding unit is mixed every 15 minutes. Log is kept up-to-date. 3. General comments for both kitchens Pest Pest control in place; serviced regularly. The latest report reviewed on site. No problems indicated by the pest control company. No evidence of recent pest activity at the time of inspection. Storage Food storage is adequate. All goods maintained off the floor >15cm. Chemical stored in a separate area away from food. Administrative Staff with FoodSafe Level 1 on site. Record keeping is excellent. COVID 19 inspection was conducted separately on March 16, 2021.