INSPECTION REPORT Health Protection JMAA-BK33E4

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 December 20, 2019	TIME SPENT 1.75 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. REPEAT VIOLATION. One BBQ Duck placed near the edge of the hot-holding cabinet had an internal temperature of 56C. The BBQ Duck was cooked approximately 2 hours ago. 2. 4 small containers of BBQ Meats were on a hot-holding unit but were at an internal temperature of 46C. Corrective Action(s): 1. BBQ Duck was immediately reheated to >=74C for 15 seconds, then placed back into the hot-holding cabinet. Ensure that you keep food products closer to the back of the cabinet. All meats that were near the back of the hot-holding cabinet were at 60C or greater except for the ones close to the edge. 2. BBQ Meats discarded. Hot-holding unit was turned-up to level 8 at time of inspection. Ensure that hot food maintains at 60C or greater to prevent the growth of bacteria and/or production of their toxins that could lead to foodborne illness. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Can opener had build-up of grease and grime at time of inspection. Corrective Action(s): Can opener was cleaned and sanitized at time of inspection. Please ensure that you adhere to your sanitation plan - the can opener is a food contact surface and it is expected to be cleaned, sanitized, and air-dried at least every 4 hours. Violation Score: 5

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

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

Comments

Routine inspection conducted of kitchen area. The following was noted at time of inspection: 1. Western Style Cuisine Temperatures: - Walk-in cooler at 2C - Display cooler units at front-of-house maintained at 4C or less - Cold-holding inserts maintained between 2-4C - good - Undercounter coolers all maintained at 4C or less - Beverage cooler in customer area at 4C - Reach-in coolers in customer area in front of point-of-service counter maintained 4C or less - Hot-held wings and patties are all maintained at an internal temperature of 60C or greater - Freezers maintained at -18C or less - Rotisserie chicken cooked in "blast chiller" are electronically documented and meet the requirement for cooling from 60C to 20C in 2 hours, and from 20C to 4C within 4 hours. Records are printed on a receipt and kept in a folder - Temperature logs are maintained and up-to-date 2. Hygiene and Sanitizing - Hand wash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - 2 sets of 3-compartment sinks are both equipped for manual warewashing and equipped with sanitizer dispenser. Both sanitizer dispensers reliably dispense 200 ppm quaternary ammonium compound (QUATS) - Sanitizer spray bottles are all equipped with 200 ppm QUATS - Ventilation canopy is in very good sanitary condition - Cleaned and sanitized utensils, trays, bowls are generally stored in good sanitary condition 3. Storage - All food products stored at least 6" off the floor - Chemicals stored in designated area away from food products 4. Administrative - Manager has FoodSafe 1 (assistant manager to send over FoodSafe 1 certifications for staff members in Western and Asian kitchen to the covering Environmental Health Officer) - Record keeping generally excellent - no concerns noted 2. Asian-Style Cuisine 1. Temperatures - Walk-in cooler and poultry cooler at approximately 2C - Stand-up stainless steel cooler at 3C - Undercounter coolers all maintained at 4C or less - Stand-up freezer at -19C - Walk-in freezer at -18C - Hot-held rice and Chinese dishes are stored at 60C or greater. Hot sour soup and rice were internally probed at 74C (Min: 60C) - BBQ Duck Hot-Holding Cabinet maintains at approximately 62-65C *NOTE: One heat lamp is currently not functioning - please replace* - Fish fillets and shrimp were being thawed in the 3-compartment sink inside of the poultry walk-in cooler (ambient temperature: 2C) - Temperature logs maintained and up-to-date 2. Hygiene and Sanitizing - Hand wash stations all stocked with hot/cold running water, liquid soap, and single-use paper towels - Sanitizer dispensers in 3-compartment sink and 2-compartment sinks release QUATS at 200 ppm - Spray bottles adequately equipped with 200 ppm QUATS sanitizer - High-temperature dishwasher sanitizes at a final rinse cycle of 71C at the plate. **When checking the manifold rinse temperature, ensure that it reaches 180F at all times before using** 3. Storage - Food products are all stored at least 6" off the floor - Chemicals are placed inside designated cabinet - Food bins maintained in good condition to store dry storage items such as flour 4. Administrative - Sanitizer logs were not taken yet - staff member on-site was instructed to record down the sanitizer concentrations of the QUATS dispensers in the 2/3-compartment sinks 3. Pests - No evidence of recent, visible pest activity noted at time of inspection - Fly traps are installed in the facility and are routinely checked by a professional pest control company Please contact the health inspector if you have any questions on concerns. A follow-up inspection