INSPECTION REPORT Health Protection JMAA-B3TU5B

PREMISES NAME Price Pro - Deli		Tel: (604) 594-1700 Fax: (604) 502-7034
PREMISES ADDRESS 6899 King George Blvd Surrey, BC V3W 5A1		INSPECTION DATE August 20, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Christina Bourbonniere		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats concentration in spray bottles >> 200 ppm. Corrective Action(s): Quats bottles were emptied and refilled with 200 ppm quats. Ensure that your sanitizer bottles are at the correct concentration. Concentrations above the manufacturer's requirements (e.g. 200 ppm) may result in chemical contamination of food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): This is a repeat violation. Sanitizer bottle is mislabelled as degreaser and contains >> 200 ppm quaternary ammonium compound (quats). Corrective Action(s): Bottle was relabelled as sanitizer and refilled with 200 ppm quats. Ensure that all bottles are appropriately labelled to prevent accidental mis-use. Violation Score: 3

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

Comments

Routine inspection conducted. Facility is in good sanitary condition. The following was observed: - Premise is well-lit - 3-compartment sink present with sink plugs, workers aware of proper wash, rinse, sanitize procedure for manual warewashing - Handwash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Cutting boards and ovens are in good sanitary condition. Worker states that the meat slicer is cleaned at the end of the day - increase the frequency of cleaning to once every 4 hours to prevent the buildup of bacteria and grime - Walk-in cooler at 3C - Display cooler at 3C - Hot-held rotisserie chicken at 65-70C - Coolers and hot-holders equipped with accurate thermometers - Permit posted and up-to-date The following requires your attention: - Due to high turnover of new workers, please ensure that each new worker is instructed on how to properly use sanitizer and differentiate it from other spray bottles - Maintain temperature and sanitizer logs, and also ensure that you monitor the temperature of the chicken after cooking (Min: 82C for whole chicken) - Sanitizer log has NOT been maintained since April 2018. Create a new sheet and begin taking new logs IMMEDIATELY