INSPECTION REPORT Health Protection 245694

PREMISES NAME Safeway #4903 - Deli		Tel: (604) 596-4885 Fax: (604) 590-0783
PREMISES ADDRESS 6401 120th St Delta, BC V4E 3G3		INSPECTION DATE April 26, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Colin Preston		NEXT INSPECTION DATE May 10, 2019
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings observed in the following areas: - Containers storage room lower shelves. - Lower shelves storing labels by the quick chill cooler. Corrective Action(s): Wash, rinse and sanitize shelves after removing mice droppings. Discard items that cannot be sanitized (eg. labels for cooked meat products and containers). Two boxes of labels that had mouse droppings within the boxes were discarded at time of inspection. Continue to monitor pest activity and have pest control company take necessary corrective actions. Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: After several runs of the dishwasher, the final rinse temperature varies from 68C to 73C at the plate level. Temperature gauge read between 182F (83C) to 187F (86C) Corrective Action(s): Service the dishwasher to ensure the final rinse temperature reaches at least 71C at the plate level. In the meantime, dishes can be washed and rinsed using the dishwasher, then sanitize manually in the 3 compartment sink with 200 ppm of QUATS.

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

Comments

Sandwich preparation under the counter cooler at 2.7C Preparation cooler inserts measured at 3.4C Display cooler at 4.6C Hot hold display of cooked meats measured at >60C Observed raw meats thawing under cold running water. This practice is satisfactory. Handwashing stations all equipped with hot/cold running water, liquid soap and single use paper towels. Meat slicers cleaned every 4 hours and sanitized with QUATS 200 ppm QUATS measured at the 3 compartment sinks used for manual ware washing. Walkin cooler <4C. Raw meats stored at dedicated shelves, separate from ready to eat foods. Walkin freezer <-18C Quick chill cooler 3C Front retail area: - hot holding of soup >60C - display cooler of soups <4C - cooked chicken being hot held at >60C - sushi display cooler <4C Self serve olives cooler <4C. Covers are in place and maintained in a sanitary condition. Cheese cooler <4C -Display cooler with salami and hummus at <4C - Foodsafe training requirements were met at time of inspection Temperature logs were kept Permit posted in view of the public.