Fraser Health Authority



INSPECTION REPORT
Health Protection
VCHN-ATDRJ8
PREMISES NAME
Altmaerker German Sausage House and Deli		Tel: (778) 593-1748
Fax:
PREMISES ADDRESS
11150 84th Ave
Delta, BC V4C 2L7		INSPECTION DATE
November 23, 2017		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Sandra Till		NEXT INSPECTION DATE
January 08, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bottle for back food preparation area empty. This is a recurring issue. Sharing the bleach sanitizer bottle in the front service area is not acceptable.
Corrective Action(s): Ensure the back food preparation area is provided with its own 100ppm bleach sanitizer solution.
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

Routine inspection:

Hand sink in back food preparation area provided with liquid soap and paper towels. Not obstructed with equipment and supplies.
Retail area hand sink provided with liquid soap and paper towels.
3 compartment sink setup for manual warewashing.
Clean in place using 100ppm bleach for the grinder, mixer, emulsifier, and stuffer. Parts that can be disassembled washed, rinsed, sanitized in 100ppm bleach for 2 minutes then air dryed.
Walk in cooler at or below 4 degrees C.
Freezer at -20 degrees C.
Retail area freezer at -17 degrees C.
Heavy plastic curtain separates the back food preparation area and retail area.
Screen door in place and in use at back door.
Smoker available for cooking and smoking products.
Drying done in production area.
Display cooler at 0-3 degrees C.
Preparation cooler for sandwiches inserts and lower section at or below 4 degrees C.
Slicers cleaned with 100ppm bleach solution.
Soup hot held above 60 degrees C on back area stove.
FOODSAFE requirements met at time of inspection.

As discussed in the previous inspection pH logs (target is 5.3 or less) to be maintained for fermented products. pH meter is to be calibrated once a month with pH 7.0 buffer solution replaced on/before expiry date. Operator to email the pH logs and pH meter calibration records on December 31, 2017. Non compliance may result in the issuance of a violation ticket.