INSPECTION REPORT Health Protection AMAC-CPCVBQ

PREMISES NAME Divine Sandwich		Tel: (604) 940-1309 Fax:
PREMISES ADDRESS 3 - 7560 Vantage Way Delta, BC V4G 1M1		INSPECTION DATE February 24, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Se Jong Ma		NEXT INSPECTION DATE February 27, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The low temperature dishwasher is not dispensing any bleach (chlorine) sanitizer. Corrective Action(s): Fix the dishwasher immediately. In the meantime, rinse the dishes, wash them in the dishwasher as it is still dispensing detergent, then manually remove the dishes and dispense in sanitizer solution pre-mixed in the 2 compartment sink at 50-100 ppm for at least 30 seconds. To achieve 50-100 ppm please mix 1mL of bleach with 500 mL of water. Correction Date: Tuesday February 27, 2023. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: There were no sanitizer spray bottles or buckets prepared at the time of inspection. Corrective Action(s): Sanitizer is necessary to properly sanitize and destroy any foodborne pathogens on food contact surfaces. Prepare 2 sanitizer spray bottles and 1 sanitizer bucket with 100-200 ppm bleach solution every morning at the beginning of each shift. Also make sure to refill the bottles throughout the day and to change the sanitizer bucket when the water starts looking muggy/dirty. Correction Date: Immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): The meat slicer had food residue on it. Corrective Action(s): Ensure that the meat slicer is taken apart, cleaned thoroughly, then sanitized with 50-100 ppm bleach solution to avoid any foodborne pathogens surviving and spreading to other foods. Violation Score: 3

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

Comments

General sanitation could use more effort - clean hard to reach places more frequently to avoid build up. Hand sinks have hot/cold running water and are stocked with paper towels and soap. 2 compartment sink available with bleach used for sanitizing step. Cooler temps operating at or below 4 degrees C. Freezer temps operating at or below -18 degrees C. Hot holding units not operating at the time of inspection. No signs of pests. Pest management plan in place. Fume hood looks clean. FoodSafe Certified staff present at time of inspection.