INSPECTION REPORT Health Protection JCHW-D5KQ44

PREMISES NAME Save On Foods #918 - Kitchen		Tel: (604) 930-1133 Fax: (604) 582-5723
PREMISES ADDRESS 9014 152nd St Surrey, BC V3R 4E7		INSPECTION DATE May 23, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ken Christensen		NEXT INSPECTION DATE May 30, 2024
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Rice cooker non-stick lining was falling off and rice was hot holding in the rice cooker. Corrective Action(s): Non-stick liners are not for human consumption. Rice was discarded at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer in the East Kitchen 3-compartment sink by the West Kitchen had no detectable sanitizer being dispensed. Corrective Action(s): Do not use the Quats sanitizer dispenser in the sink until it has been serviced and is able to dispense 200ppm Quats sanitizer. Quats sanitizer can be used at the alternate sinks in the East and West Kitchens. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): East kitchen handwash station did not have single use paper towels. Dispenser was broken and no paper towels were available at the handwash station. Corrective Action(s): Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Single use paper towels were placed by the handwash station at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Non-stick liner in the East Kitchen rice cooker was peeling off. Corrective Action(s): Replace the rice cooker container with one which is in good condition. Non-stick material is not intended for human consumption. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Quats sanitizer dispenser in the 3 compartment sink the East Kitchen was not dispensing any sanitizer. 2) West Kitchen handwash station is leaking water. Corrective Action(s): 1) Service Quats sanitizer dispenser and ensure it is able to dispense 200ppm Quats sanitizer. 2) Service handwash station and ensure it is in good working order. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff in the Kitchen Department did not have valid FOODSAFE Level 1 or equivalent training. Corrective Action(s): While in operation, at least one staff member in the Restaurant Department must have FOODSAFE Level 1 or equivalent training. Either additional staff require their FOODSAFE Level 1 or equivalent training or staff should be scheduled accordingly. Violation Score: 1

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

Comments

West Kitchen: -Walk-in cooler was at 3C. -Sushi prep cooler was at 4C. -Sushi area under counter coolers (2 units) were both at 4C. -Sushi cooler in customer area was at 4C. -Salad area under counter coolers (2 units) were at 4C. -Salad area cooler was at 4C. -Customer area coolers were at 4C -No sushi rice available at the time of inspection - unable to test for pH. -Hot holding was greater than 60C. Foods are time tracked and discarded if not used within 2 or 4 hours - based on food safety plan. -Hot foods in the customer area protected with a cover. -Blast chiller used to rapidly cool cooked foods. Cooked chicken was at 4C in the blast chiller. -Temperatures checked and recorded daily. -Cleaning and sanitizing carried out in the 3-compartment sink. Quats sanitizer was at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles were labelled and tested at 200ppm. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -General sanitation good at the time of inspection. East Kitchen: -Walk-in coolers were at 4C. -Walk-in freezer was at -20C. -Under counter coolers (4 units) were at/or less than 4C. -Upright cooler in dimsum area was at 4C. -Customer area coolers were at 4C. -Upright freezer in dimsum area was at -16C. -Under counter freezer was at -13C. -Hot holding foods are time tracked and discarded if not used within 2 or 4 hours - based on food safety plan. -Cooked foods were rapidly cooled under cold running water. -Temperatures checked and recorded daily. -High temperature dishwasher had a final rinse of 74C on the dish surface on consecutive cycles (minimum of 71C required for sanitizing). -Quats sanitizer spray bottles were labelled and tested at 200ppm. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -Please contact the inspector if you have any questions or concerns. -Signature not required.