INSPECTION REPORT Health Protection 239443

PREMISES NAME Safeway #4917 - Deli		Tel: (604) 524-4418 Fax: (604) 524-1712
PREMISES ADDRESS 52 - 800 McBride Blvd New Westminster, BC V3L 2B8		INSPECTION DATE May 24, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Rino Pozzobon		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: There are no non-critical hazards.

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

Comments

Permit posted in conspicuous location Handwash station equipped with handsoap, paper towel and hot/cold water Sandwich cooler at 4 Degrees Celsius drawer cooler with lettuce and tortilla at 4 Degrees Celsius Preparation cooler at 4 Degrees Celsius (cucumber probed) 2 door cabinet cooler at 4 Degrees Celsius Salad /pasta cooler at 4 Degrees Celsius Walk-in cooler at 1 Degree Celsius Chiller at 0 Degrees Celsius Sushi display cooler at 4 Degrees Celsius Scoop cooler at 3 Degrees Celsius Deli display cooler at 2 Degrees Celsius High temperature dishwasher at 73.2 Degrees Celsius plate level Walk-in freezer at -22 Degrees Celsius Hot holding for meal (eg. chicken, potato wedges) at 60-66 Degrees Celsius Hot holding for cooked chicken at 72 Degrees Celsius Soup well hot held at 70 Degrees Celsius Temperature log and sanitation log maintained regularly Meat slicer cleaned every 4 hours as indicated by manager along with tongs Quats dispenser at > 200ppm, spray bottle at 200ppm, and is labelled as Quats sanitizer No sign of pest activities observed at time of inspection General sanitation satisfactory Manager has FoodSafe certificate training Note: - Ensure all staff know proper glove use and handwashing procedures, gloves are to be used for one task and should be discarded after each task. Staff should not handle cash and food without changing gloves