Health Protection

Save On Foods #918 - Kitchen
Tel: (604) 930-1133
Fax: (604) 582-5723
9014 152nd St
Surrey, BC V3R 4E7
December 20, 2019
1.75 hours
OPERATOR (Person in Charge)
Ken Christensen
1 Month
Information Provided
Require Corrections


In Use

Food Safety Training [s. 10]


Food Safety Plan [s. 23]



Sanitation Plan [s. 24]



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


Routine inspection conducted of kitchen area. The following was noted at time of inspection:

1. Western Style Cuisine

- 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