INSPECTION REPORT Health Protection JCHW-APUT2N

PREMISES NAME Save On Foods #910 - Bakery		Tel: (604) 599-6760 Fax: (604) 599-6761
PREMISES ADDRESS 100 - 7320 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE August 2, 2017	TIME SPENT 0.33 hours
OPERATOR (Person in Charge) Gord Gauthier		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station by the meat/seafood area did not have any liquid hand soap. Corrective Action(s): Ensure handwash stations are easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Liquid hand soap was replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Door seal for the prep coolers are broken and need to be repaired. Corrective Action(s): Ensure door seals are kept in good condition to prevent the accumulation of food debris and to prevent loss of cold refrigeration air. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -18C. -Both prep coolers were at 4C. -Front display cooler was at 3C. -Temperatures are checked and recorded daily. -3-compartment sink Quats sanitizer dispenser was tested at 200ppm. -General food storage good at the time of inspection. Foods properly stored off the floor and covered. -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. -Please contact the inspector if you have any questions or concerns.