INSPECTION REPORT Health Protection ABAI-ASRQPL

PREMISES NAME Save On Foods #996 - Deli		Tel: (604) 298-8412 Fax:
PREMISES ADDRESS 4399 Lougheed Hwy Burnaby, BC V5C 3Y7		INSPECTION DATE November 3, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash station in deli area was blocked by short rack for hanging chemicals. Corrective Action(s): Ensure hand wash stations are always fully accessible and unblocked at all times. 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 in addition inspection for renovation changes. Changes done as per the approved plans - noted with * below: * New hand wash station installed beside 3 compartment sink. Fully equipped at time of inspection but obstructed - see violation code 401. No concerns with other hand wash station along the wall (fully equipped and accessible). * Other three compartment sink now falls within the new 'restaurant' area - separate file. - All coolers 4C or less (walk in, display cases, island cooler..etc). - All hot holding higher than 60C (rotisserie chickens, fries, soup...etc) - Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. - General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. - Meat slicers in use at time of inspection. Staff said meat slicers are sanitized once every two hours then taken a part and all parts are thoroughly washed and sanitized a minimum of once every 4 hours. - Quat sanitizer at source and in spray bottle 200ppm. Obtain test strips to verify concentration of sanitizer solution. - Manual ware washing procedures reviewed at time of inspection – no concerns. - All stored foods appeared protected (ie. stored off the ground, covered..etc)