INSPECTION REPORT Health Protection RSHA-B2BRVL

PREMISES NAME Thrifty Foods #9466 - Deli		Tel: (604) 948-9210 Fax: (604) 948-9218
PREMISES ADDRESS 1207 56th St Delta, BC V4L 2A6		INSPECTION DATE July 3, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mike Saysell		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation: Food/debris noted in between equipment, inside/under deli prep line, under grills - cheese cooler, cheese area - storage shelves unorganized. etc. Corrective Action(s): Clean hard to reach areas on a routine basis. Monitor and adjust schedules. All items are to be stored in designated araes. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Handsink (Deli) soap dispenser not securely fastened. Corrective Action(s): Liquid soap/single use towels, in dispensers, are to be kept securely fastened at all handsinks. Violation Score: 3

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

Comments

- Temperature Control: Monitoring conducted. Temperature logs reviewed. - Manual Dishwashing: 4 Step Method (Quats): Ok. Ensure all food contact surfaces are washed and disinfected after use or on a timely manner. (ie: 3-4 hours) All implements are to be kept stored in a sanitary manner. (ie: knife storage holders) - Wiping cloth storage: Ok. Monitor solution. Change routinely. - Food Storage: Stock rotation discussed. - Sanitary Facilities: Ok. - Sanitation: refer to Violation Notes. - Chemical Storage: Ok. Continue efforts to keep all items stored off of floors. - Staff Hygiene: Reviewed. - Pest Control: An active pest control program is in place. Monitoring conducted. - Oven cleaning discussed. - Meat slicer cleaning and disinfection reviewed. - Garbage, Recycling and Composting Storage: Ensure all items are being are being stored in covered, rodent proof containers. - Food Safe trained staff on site. - Corporate Food Safety Plan and Sanitation Plan is to be on site for review.