INSPECTION REPORT Health Protection DSEA-B6PW2Y

PREMISES NAME Donald's Market Deli		Tel: (604) 525-3331 Fax: (604) 525-3317
PREMISES ADDRESS 130 - 810 Quayside Dr New Westminster, BC V3M 6B9		INSPECTION DATE November 20, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Eric Siu, Linda Chen		NEXT INSPECTION DATE November 30, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler contents measured 11 degrees C (various cheeses, pesto and chipotle mayos, cut vegetables. Corrective Action(s): Discarded potentially hazardous contents . Do not use this cooler until it has been repaired and is capable of holding contents <4 degrees C at all times. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dish rack for drying dishware located below soap and paper towel dispenser. this is not a sanitary location Corrective Action(s): move dish rack as per approval, to 3rd compartment of sink not accessible by faucet. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff do not sanitize dishware during manual warewashing Deli slicers are only sanitized at the end of the day Corrective Action(s): Reviewed manual warewashing procedures with manager and staff. provided manual warewashing diagram. Ensure that all dishware is washed, rinsed, then sanitized after use. Sanitize deli slicer throughout the day, after use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler unable to maintain contents below 4 degrees C Corrective Action(s): Do not use this cooler until it has been repaired and is capable of maintaining contents <4 degrees C repair the prep cooler Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: One staff member working in the deli area. this staff member had not completed FOODSAFE level 1 Corrective Action(s): Ensure that minimum 1 staff member working in the deli at all times has completed FOODSAFE level 1 Violation Score: 1

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Display coolers (meat 0C, cheese 3C)measured < 4 degrees C =soup hot holding (74C) measured > 60 degrees C =2 compartment sink with sink plugs available for manual dishwashing =Sanitizer solution approximately 200 ppm QUATS available in spray bottles =No evidence of pest activity noted at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-B6PW2Y
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: no products to audit
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment