INSPECTION REPORT Health Protection RHEN-C5MST2

PREMISES NAME Hakam's Your Independent Grocer Deli		Tel: (604) 882-2520 Fax: (604) 882-4786
PREMISES ADDRESS D - 20678 Willoughby Town Centre Dr Langley, BC V2Y 3J1		INSPECTION DATE August 6, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hakam Cheema		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] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer (quats) measured less than 150 ppm in dishwashing sink. Water looked dirty. According to staff filled in morning, but not replaced by early afternoon. Corrective Action(s): Drained and re-filled sink. Advised staff to change sanitizer water more frequently (2 to 4 hours depending on use). Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Salad station - Observed excessive food build up on floor in hard to reach spots including at base of legs to equipment and in the corners of the department as discussed. Use flashlight to better see and remove this accumulation of food debris. Deli case - Door slides observed with build up of food debris. Meat slicers - Both units observed with excessive build up of dried up pieces of meat. Indicative of long periods of time between cleaning. Observed fly on this meat residue for long period of time during inspection. Corrective Action(s): Clean up the salad station as discussed. Increase frequency and quality of cleaning at deli display case, and meat slicers. Make sure staff are trained in methods of in-use cleaning/sanitizing AND end-of-day breakdown and cleaning/sanitizing of the two meat slicers. Violation Score: 9

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

Comments

Make sure staff are accountable to cleaning and sanitizing all surfaces throughout day. Ensure new staff are properly trained on all aspects of deli sanitation and safety. **Regulate the temperature of the water solution entering the sinks for dishwashing purposes. Max temp for dishwashing should be 45 C or luke warm for safety purposes and to ensure quats test results are accurate.