INSPECTION REPORT Health Protection PKUR-CUKRRZ

PREMISES NAME Save On Foods #943 - Deli		Tel: (604) 948-9255 Fax:
PREMISES ADDRESS 1143 56th St Delta, BC V4L 2A2		INSPECTION DATE August 10, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Randy Davies		NEXT INSPECTION DATE August 17, 2023
INSPECTION TYPE Follow-Up
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2 door cooler behind sushi prep area registered at 7-10 C. Build-up of ice noted at the back of the cooler. Corrective Action(s): Coolers must be at 4 C or below. Service cooler so that is able to maintain a temperature of 4 C or below. Do not use for the storage of potentially hazardous foods until it is able to maintain a temperature of 4 C or below. Technician was brought on-site at the time of inspection - repairs in progress. Obtain accurate thermometers to place in coolers. Violation Score: 3

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

Comments

Follow-up to inspection report PKUR-CUCNCY. 2 door deli cooler has been serviced and registering at 4 C however not in use as additional repairs are pending (gasket replacement). Staff do not intend to use it until cooler has been fully serviced. In the interim, the 2 door cooler behind sushi bar is used for deli meats. The ambient air temperature of this cooler registered at 7 C at the start of the inspection and then 10 C at the end of the inspection. Internal temperature of deli meats ranged from 7-9 C - staff indicated the deli meats may have been held at room temperature during sandwich preparation but not sure for how long and how long ago. Deli meats were discarded. Packages of sliced cheese at 4-6 C - these were relocated to another cooler. Hand washing sinks fully stocked with hot/cold running water, liquid soap and single use towels. Discussed deep cleaning of facility (in-progress) and increasing regular cleaning frequency with manager. Note: Utensils soaking in sanitizer are dirty. Sanitizer is only effective when the utensils are clean and free of grease/food debris. Continue to work on items mentioned in report PKUR-CUCNCY.