INSPECTION REPORT Health Protection ZDER-CC6QZM

PREMISES NAME Safeway #4913 - Meat		Tel: (604) 291-2901 Fax: (604) 291-8022
PREMISES ADDRESS 6564 Hastings St Burnaby, BC V5B 1S2		INSPECTION DATE March 2, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Rick Macleod		NEXT INSPECTION DATE 11 Months
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # ZDER-CBEVBX of Feb-04-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1.Bloody cutting boards left out with bloody paper towel rolls. 2. Bandsaw covered in meat material/debris - staff person unsure how often saw is cleaned and sanitized. Correction: Ensure all food contact surfaces are cleaned and sanitized after use and not left at room temp for prolonged periods which can allow pathogen growth. Correction date: immediately Code 302 noted on Routine inspection # ZDER-CBEVBX of Feb-04-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Staff onsite unaware of purpose or use of sanitizer product. Staff washing meat cutting tools in sink with soap and water - no sanitizer used. Correction: Ensure all staff with cleaning and sanitizing duties are aware of how to properly clean and sanitize equipment and tools. Train / educate all staff on proper cleaning practices and procedures. Correction date: 1 days

Comments

Follow-up inspection to report #ZDER-CBEVBX - improvements noted -Staff onsite able to explain the 3 comp sink manual dishwashing process for dishware in department ***Ensure sanitizing step includes soaking cleaned and rinsed dishware / equipment that can be submerged in the sink compartment at 200 ppm QUATS for at least 2 minutes. ***All equipment too large to fit in the sink compartment can be cleaned/sprayed down and sanitized in place -All large free rolls of paper towel were removed since last inspection - none present ***If paper towels are required for the clean up process ensure the rolls are off the work surfaces and in a proper holder to protect from contamination.