INSPECTION REPORT Health Protection DSOG-BBRQMT

PREMISES NAME Lucky Supermarket - Store		Tel: (604) 653-7663 Fax: (604) 496-1663
PREMISES ADDRESS 10628 King George Blvd Surrey, BC V3T 2X3		INSPECTION DATE May 1, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 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): The main handwashing station was completely blocked by bread carts and was inaccessible by staff for frequent handwashing during food preparation. Corrective Action(s): Move the bread cart and ensure that this sink is easily accessible by staff 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

Bakery Department: - General sanitation is satisfactory. - Three compartment sink available for manual dishwashing. Sanitizer available at 100ppm chlorine concentration. Ensure to follow the proper manual dishwashing procedure: 1) wash 2) rinse 3) sanitize 4) air dry. - Surface sanitizer available in spray bottles at 100ppm chlorine concentration. - Dry storage area has adequate space. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity. A professional pest control management company inspects the premises on a routine basis. - Bulk bin cabinets are in clean condition. Tongs are stored outside the cabinets. - FOODSAFE certified staff on duty. Verified at the time of the inspection. Temperature control: - All coolers (walk in) = 4C - Freezer (walk in) = -18C - Temperature log kept up to date and maintained. - Thermometers available inside all refrigeration units. Note: - The surface sanitizer concentration levels in spray bottles are very inconsistent throughout the store. Ensure that you follow the written Sanitation Plan which details how to properly prepare surface sanitizers (ie min 100ppm chlorine concentration OR 200ppm QUAT concentration) and train ALL staff to follow this method. - Obtain chlorine test strips to monitor the surface sanitizer concentration levels daily.This will be verified during the next routine and follow up inspections.